Jump to Recipe Jump to Video Print Recipe
This keto and Whole30 egg salad is healthy and so easy to make. It’s a classic recipe with an addicting crunch from the delicious bacon.
This keto and Whole30 egg salad is such a perfect meal or a snack. I always make sure to include healthy fats and protein in my meals to keep my blood sugar level and hold me over until the next meals, and this recipe always does such an amazing job of this!
Watch a Short Video of This Recipe
How to Make Low-Carb, Keto, & Whole30 Egg Salad
Not only is this Whole30 egg salad super addicting and delicious, it’s so easy to make! Once you have all the ingredients on hand, it takes just 10 minutes to put together and mix into a salad.
Chopped hard-boiled eggs are so creamy and flavorful covered in mayo mustard, and the onion, chives, and bacon add such a nice spice and crunch to balance everything out. I was a little lazy so I bought this paleo mayonnaise to make this egg salad, but if you are up to it, you can make it yourself because it’s seriously so good!
Ingredients
The ingredients for this Whole30 egg salad is so simple, and you most likely already have them in your kitchen:
- hard boiled eggs: I explain 2 best ways to hard boil eggs below.
- red onion
- sugar free bacon
- paleo mayonnaise: You can make your own or this is my favorite store-bought brand.
- dijon mustard
- chives
- salt and pepper
- smoked paprika
Step by Step Directions for Making the Egg Salad
- Hard boil the egg using one of my method below. Peel them and chop into small pieces. Place in a large bowl.
- Add the rest of the ingredients in with the eggs.
- Stir together to combine.
- Taste to adjust creaminess and seasoning with more mayo mustard or salt.
- Chill for at least 2 hours before serving so the flavors can meld.
Easy Hard Boiled Eggs
Ever since I got the Instant Pot, it’s the only thing I use to make hard boiled eggs because it’s easy, quick, and they come out perfect and easy-to-peel every time. Don’t have one? No worries. Here are both stove top and Instant Pot methods to make hard boiled eggs for this Whole30 egg salad:
Stove Top Method
- Bring water to a boil in a saucepan.
- Take out eggs straight from the fridge, then lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
- Prepare a large bowl with an ice bath.
- Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
- Peel the eggs under cold running water.
Instant Pot Method
- Pour 1 cup of water into theInstant Pot, and place a steamer basket or the trivet it came with over the water.
- Place the eggs on the steamer basket or the trivet.
- Close the lid, and make the sure the pressure valve is set to Sealing.
- Cook on high on Manual for 5 minutes, and prepare an ice bath.
- Once it beeps to a finish, naturally depressurize for 5 minutes, then release the pressure.
- Immediately transfer the eggs to the ice bath and let it sit for at least 5 minutes.
- Peel the eggs. They should be peel easily!
Frequently Asked Questions
Why did my egg salad get runny?
Your egg salad might get runny if you end up using low fat mayonnaise. The fat is important in keeping the structure of the salad. If you already added the mayo, just add a few more hard boiled eggs to offset the runniness.
How long can you keep homemade egg salad in the fridge?
If you keep egg salad store in an airtight container, it’ll keep for up to 5 days.
What can I use instead of mayonnaise in egg salad?
If you don’t want to use mayonnaise, other alternatives are a thick Greek yogurt, ricotta cheese, or cottage cheese. Keep in mind that these alternatives are not compliant if you are making Whole30 egg salad. Another option is to add a few tablespoons of olive oil. It won’t be as creamy, but it’ll still be flavorful with the added moisture for the oil.
How do you fix too much mustard in egg salad?
If you add too much mustard in your egg salad, you can add more of the rest of the ingredient to balance out the flavors. You’ll have more egg salad then planned, but good thing the leftovers taste amazing for this recipe!
Ways to Serve & Enjoy this Keto & Whole30 Egg Salad
Honestly, I love to eat this egg salad on it’s own because it’s so yummy! However, if you want to switch it up with some variety, here are some ways you can enjoy it. Some of these are not keto or Whole30 friendly so choose what fits your dietary preferences!:
- in a lettuce wrap
- topped on gluten free toast
- wrapped in Siete Foods Tortillas
- over salad greens
- over crackers
- on top of low carb microwave English muffins
- topped on an avocado half
- as a dip for veggies like celery or carrots
Hope you enjoy this keto & Whole30 egg salad. I’ve been eating it nonstop!
Other recipes you might love…
Whole30 Dill Pickle Potato Salad (Instant Pot or Stove Top)
Egg Free Cauliflower Potato Salad (Paleo, Vegan, Whole30, Keto)
Ham and Pea Pasta Salad (Paleo Option)
Creamy Grape Salad with Pecans and Bacon (Dairy Free, Whole30, Paleo)
Creamy Cucumber Radish Salad (Paleo, Whole30, Keto)
Keto & Whole30 Egg Salad
This keto and Whole30 egg salad is healthy and so easy to make. It’s a classic recipe with an addicting crunch from the delicious bacon.
5 from 18 votes
Print Pin Rate
Course: Main Course
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Refrigeration time: 2 hours hours
Total Time: 10 minutes minutes
Servings: 8 servings
Calories: 332kcal
Ingredients
- 12 hard boiled eggs*
- 1/4 cup red onion diced
- 8 slices sugar free bacon cooked and crumbled
- 3/4 cup paleo mayonnaise or more to taste
- 1 tbsp dijon mustard
- 2 tbsp fresh chives thinly sliced
- 1/2 tsp sea salt or more to taste
- 1/4 tsp ground black pepper
- 1/4 tsp smoked paprika
Instructions
Peel the eggs and chop into small pieces. Place in a large bowl.
Add the rest of the ingredients to the bowl.
Use a spoon to stir together until combined.
Taste to adjust creaminess and seasoning with more mayo or salt.
Refrigerate for at least 2 hours before serving.
Nutrition Facts
Keto & Whole30 Egg Salad
Amount Per Serving (1 serving)
Calories 332Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 7g44%
Cholesterol 268mg89%
Sodium 539mg23%
Potassium 141mg4%
Carbohydrates 1g0%
Protein 11g22%
Vitamin A 440IU9%
Vitamin C 0.8mg1%
Calcium 39mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
*My favorite method for hard boiling eggs is in the Instant Pot. Pour 1 cup of water in, place a steamer rack in the pot, and add the eggs. Cook on manual pressure on High for 5 minutes. Let it release naturally pressure for 5 minutes. Place in an ice bath for at least 5 minutes, before peeling.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsem*nt, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
