Name: Whole30 Egg Salad (Paleo)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 eggs; 4 slices bacon; 0.25 cup onion; 0.25 cup mayonnaise; 1 tbsp Dijon mustard; 0.25 tsp lemon juice; 1 pinch sea salt; 1 pinch ground pepper; 0.25 cup green onions

From the Cook

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Whole30 Egg Salad (Paleo)

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, peel hard boiled eggs. Chop into bite sized pieces.

Break cooked bacon into small bits.

Then, add all ingredients to a bowl. Stir until all ingredients are coated in mayonnaise.

Serve egg salad!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Ice Bath for Perfect Eggs 🧊
Immediately transfer boiled eggs to an ice bath to stop the cooking process and prevent that gray-green ring around the yolk, ensuring creamy, bright yellow centers.
Bacon Rendering Technique 🥓
Cook bacon low and slow until it's perfectly crispy, then reserve 1-2 tablespoons of the rendered fat to fold into your mayonnaise for an extra layer of savory depth.
Dijon Mustard Emulsion 🟡
Whisk your Dijon mustard with lemon juice before adding mayonnaise—this creates a stable emulsion that prevents the salad from becoming greasy and balances richness with acidity.
Texture Balance with Fresh Alliums 🧅
Finely mince green onions and add half just before serving and half during assembly—this preserves their fresh bite and prevents them from wilting into the creamy base.
Meal Prep Separation Strategy 🎯
Store the egg mixture and fresh green onions separately for up to 4 days, then combine just before eating to maintain optimal texture and prevent the salad from becoming watery.