Keto Egg Salad With Bacon

5 from 4 votes

Keto Egg Salad With Bacon

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!

Prep Time25

Total Time25

Course: Salad, Side Dish

Cuisine: American, casual

Keyword: keto egg salad

Servings:

Calories: 236kcal

Author: Kasey Trenum

Ingredients

6 large hard boiled eggs chopped
¼ C. bacon pieces
½ C. cherry tomatoes halved
1 C. chopped butter lettuce
¼ C. green onion chopped
¼ C. mayonnaise
2 tsp. dijon mustard
Pinch paprika
1 Tbsp sour cream
salt and pepper to taste.

Instructions

Place the chopped hard boiled eggs into a large mixing bowl
Add the halved cherry tomatoes, chopped green onions, crumbled bacon pieces, and chopped lettuce. Mix gently with a rubber spatula.
In a separate small bowl, stir together the mayonnaise, mustard, paprika, and sour cream until well blended.
Pour the mayonnaise mixture over the egg mixture. With the rubber spatula, gently fold all ingredients together until evenly coated and combined.
Season with a pinch or two of salt and several grinds of black pepper. Fold again.
Taste and adjust seasoning if desired. For more flavor, cover and refrigerate for 30 minutes to allow flavors to blend.
Serve egg salad mounded over lettuce leaves or stuffed into celery stalks. Garnish with paprika if desired.

Notes

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. This will prevent a watery salad. Yuck!
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! It can ruin the entire salad. After washing, drain the chopped butter lettuce thoroughly in a colander, then pat it dry.

Serving And Storage Instructions

There are a lot of ways that you can serve this egg salad recipe. Putting the salad inside lettuce leaves and enjoying a tasty lettuce wrap is one option that is always a hit.
Serve alongside a delicious bunless burger, or keto pulled pork.
Make a keto egg salad sandwich with 90-second keto bread, chaffles, store-bought low-carb bread, or tortillas.
Pair it with keto crackers or gobble it up with a spoon.

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

Nutrition