Makes 4 Servings
Created by Holly Carter – Inspired by a recipe from Mark Sisson’s The Keto Reset Diet book
This tasty egg salad can be made ahead of time and eaten as a quick protein-rich meal or snack whenever you are short on time.
Serve it by itself, with crackers or veggie sticks, on top of GF toast, or with greens of any kind. It can also be served inside a cut “tomato-bowl” or ½ an avocado.
6 large hard-boiled eggs, chopped
4 – 6 slices of bacon (no sugar added/no nitrites etc.)
cooked until crispy
¼ C finely chopped red onion, shallot, or green onion
½ C finely chopped celery
1/3 C mayonnaise (Primal Kitchen or other EVOO/Avocado oil-based mayo)
2 T yellow mustard
2 T chopped fresh dill (optional)
Seasoning to taste as desired with some (or a mixture of) the following:
Sea salt, black pepper, everything bagel seasoning, tajin, curry powder
- In a medium bowl, add chopped egg, veggies, and crumbled bacon.
- Add mayo, mustard, chopped dill, and the seasonings you’ve selected. Stir to combine.
- Taste and adjust seasonings as desired.
- Top with more everything-bagel seasoning, extra bacon bits or sunflower seeds for some crunch.
Note: You can substitute any fresh herb that you enjoy for the dill (parsley, cilantro, basil etc.). You can also add some diced or mashed avocado to the mix. Be aware that if you add mashed avocado, it will alter the color to a slight greenish tint.