Easy Keto Egg Salad with Bacon Recipe

Craving a super easy and low-carb egg salad recipe with tons of protein? This Keto Egg Salad with Bacon recipe is the perfect make-ahead keto lunch or side dish! It features hard-boiled eggs, crispy bacon crumbles, and fresh parsley, and it can be made in just minutes!

I’ve got to be honest with you—I’ve never been a fan of egg salad. Something about the texture and the idea of mayo-coated eggs makes me want to run for the hills. I know, I know, some people absolutely love the stuff, but I’ve always been more of an “I’ll pass, thanks” kind of gal when it comes to egg salad.

But here’s the thing—my husband is a huge deviled egg fan, so I knew he would enjoy a keto-friendly Egg Salad recipe. I mean, if anyone could appreciate it would be him, right?

Ingredients For Keto Egg Salad Recipe With Bacon:

Ingredients

• Hard-boiled eggs: These are the main source of protein in keto egg salad.
• Bacon: Adds some savory flavor and crispy texture.
• Cherry tomatoes: These give a sweet balance to the salad.
• Butter lettuce: Lettuce for serving the salad on or with.
• Green onions: Gives a mix of flavor and freshness.
• Mayonnaise: Holds everything together into a creamy salad.
• Dijon mustard: Really compliments flavors.
• Paprika: Garnish for the top.
• Sour cream: Adds a creaminess.
• Salt and pepper: Seasons the salad to taste.

Now, I’ll be honest – just looking at this list of ingredients is enough to make me want to run for the hills. Hard-boiled egg yolks? Mayo? No, thank you. But my husband, on the other hand, is a fan of egg salad. He loves the combination of creamy eggs, crispy bacon, and fresh veggies, all tied together with a tangy dressing.

Steps For Making The Best Best Low-Carb Egg Salad Recipe

I’ve included a visual step-by-step guide that covers the basic process of putting together this tasty keto egg salad recipe. For full ingredients and amounts, scroll to the bottom of the post for the complete printable recipe card.

Step-By-Step Instructions

Step 1: Boil 6-8 large eggs until hard-boiled. Cool completely, then peel and chop into bite-sized pieces.

Step 2: Slice 1 cup of cherry tomatoes in half and add them to chopped eggs. Next, add four slices of bacon, cooked and crumbled (about 1/2 cup), to the bowl.
Tip: I usually keep pre-cooked bacon crumbles from Costco or Sam’s Club on hand. They’re a huge time saver.

Step 3: Roughly chop 2 cups butter lettuce. Add the Lettuce and the remaining salad ingredients, such as mayonnaise, green onions, and seasoning, to the bowl. Gently fold everything together until thoroughly mixed.

I may not be able to vouch for the deliciousness of this dish personally, but I can tell you that my husband loves it. He really liked the smokiness of the bacon and the added crunch of the lettuce. And apparently, the combination of mayo, sour cream, and Dijon mustard creates a dressing that perfectly balances creamy and tangy. I don’t eat mayo or sour cream, so it sounds awful to me; thank goodness I have a good taste tester for this recipe.

Tip: Customize your keto egg salad recipe to taste – use just egg whites, add extra bacon, swap in different fresh herbs, etc.

Top Tips And Tricks For Making Keto Diet Egg Salad

Tips for Making Keto Egg Salad

• Use Cold Eggs: When peeling after boiling, use very cold eggs straight from the fridge. Warm eggs are a lot harder to peel cleanly. You can cool them down fast by rinsing them after boiling. I’ve butchered my share of eggs, trying to peel them.
• Salt Boiling Water: Add salt to the boiling water before carefully lowering the eggs with a spoon to prevent cracking.
• Drain Tomatoes: After cutting the cherry tomatoes in half, line a fine mesh strainer with paper towels to drain excess water to prevent a watery salad.
• Bake Bacon: Bake bacon in the oven at 400°F for 12-15 minutes or cook it in the microwave instead of pan frying for hands-off crispy bacon every time.
• Mash Yolks for Creaminess: Mash some egg yolks slightly when chopping eggs to help create a creamier texture to absorb the mayo dressing more easily.
• Make Dressing Ahead for Flavor: Mix the mayo dressing ingredients in a small bowl before adding over the chopped eggs so things are blended better.
• Gradually Season: Season in small increments with salt and pepper until it tastes just right to avoid over-salting the batch.
• Drain Lettuce Well: Watery lettuce is the worst! After washing, drain the chopped butter lettuce thoroughly in a colander, then pat it dry.

Frequently Asked Questions

What makes this recipe keto-friendly?

This egg salad recipe is keto-friendly because it’s low in carbs—only 4g of net carbs per serving—and high in healthy fats. The eggs and bacon provide plenty of protein, while the mayo and sour cream add a nice dose of fat to keep you feeling full and satisfied.

How long does this egg salad last in the fridge?

This egg salad should last for 3-4 days in the fridge, stored in an airtight container. But let’s be real – it probably won’t last that long if you’re anything like my husband!

What kind of eggs work best?

I find large grade A or AA eggs easiest to peel after cooking. The thicker shells don’t adhere to the cooked whites as much. If possible, try to avoid extra-large eggs.

How should I chop the eggs?

Chop the hard-boiled eggs into 1/2-inch-sized pieces so they don’t get overly mushy in the salad.

Do I need to cook the bacon first?

Yes! Frying, baking, or microwaving the bacon first provides crispy, nicely well-done bacon bits with far better texture than uncooked bacon.

Can I use pre-cooked bacon?

Absolutely, pre-cooked, pre-chopped bacon works wonderfully to save time and effort. Give it a rough chop into smaller bits if the pieces are large. Sometimes, pre-cooked chopped bacon is less crisp out of the bag; I pop it in the microwave for a few seconds to crisp it before adding it to the salad.

What’s the best way to halve cherry tomatoes?

Use a sharp knife to slice the little tomatoes in half from top to bottom so they don’t shoot out juice and seeds everywhere. Hold them gently but firmly and cut through the stem side for clean cuts.

Can I use regular tomatoes instead?

You can use larger tomatoes, but be sure to core, seed, drain in a strainer, and chop them first. Otherwise, the extra juices may ruin the texture of the egg salad.

Serving Suggestions

If you’re a fan of egg salad, you probably already have your favorite way to serve it. But if you’re looking for some new ideas, here are a few suggestions:

• Serve it on top of a bed of mixed greens for a light lunch
• Use it as a filling for lettuce wraps or low-carb tortillas
• Pair it with keto crackers
• Make a Keto Egg Salad Sandwich using Chaffles, 90-second bread, or a store-bought low-carb bread. Lewis brand is very good!
• Eat it straight out of the bowl with a spoon (no judgment here!)
• Serve as a side dish with delicious bunless burgers or keto pulled pork.

Storage

Egg salad can be stored in an airtight container and refrigerated for up to 5 days.

Recipe Variations

Here are a few ideas for variety or substitution ideas.

• Mix in diced dill pickle or sweet pickle relish for crunch and tang
• Add minced red onion or shallots instead of green onions
• Use avocado oil or olive oil mayonnaise for a different flavor
• Stir in crumbled feta or shredded cheddar cheese into the salad
• Replace butter lettuce with arugula, spinach, or kale leaves
• Swap in red wine vinegar for all or part of the lemon juice
• Replace sour cream with plain Greek yogurt
• Mix in chopped artichoke hearts, roasted red peppers, or blanched broccoli
• Top with toasted nuts or seeds like slivered almonds or chopped pecans

More Keto Salad Recipes:

• Keto Cucumber Salad Recipe
• Low Carb Hot Bacon Dressing for Salads
• Keto Broccoli Bacon Salad 
• Keto Taco Salad with Creamy Dressing
• Keto Big Mac Salad
• Keto Marinated Cole Slaw
• Easy Keto Sandwich Bowl
• The BEST Keto Chicken Salad
• Keto Mixed Green Salad