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Servings
4

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Time
Prep Time: 10-15 Minutes
Cook Time: 0 Minutes (20 minutes to cook eggs and bacon)

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Macronutrients:
Approx. Total/Net Carbs for Entire Dish: 
11 g / 9 g


Ingredients

  • 10 hard boiled eggs, peeled

  • 4 oz cooked bacon (4-5 strips), chopped

  • 1/3 cup mayo

  • 1 tbsp Dijon mustard

  • 2 tbsp fresh lemon juice

  • 2 tbsp chives, sliced thinly

  • 1 large shallot, minced

Tips & Substitutions

  • Short on time or patience? Just mash the hard boiled eggs with a fork until they're nice and crumbly. Then mash in the rest of your ingredients and you've got yourself some egg salad!

  • If you cook your bacon specifically for this recipe and are not using leftover bacon (yes, I was unaware leftover bacon was a thing too), then be sure to chill it before adding it to your egg salad.

  • I personally love raw onion and shallots. If you do not, you can either cook the shallots prior to adding them to the egg salad or omit them.


Instructions:

  1. Cut hard boiled eggs in half and pop out the egg yolk.

  2. In a bowl, combine mayo, yolk, mustard, and lemon juice. Smash with a fork until creamy and smooth.

  3. Chop up egg whites and add to bowl with shallots, parsley, chives, salt & pepper, and bacon.

  4. Mix to combine.