Bacon Egg Salad

Egg salad is another one of those dishes that I grew up uncertain about. I liked the idea of egg salad, but the ingredients–specifically, the mayo–always made me shiver. Store-bought mayo just grosses me out. Always has. Probably always will. This egg salad skips mayo (homemade or otherwise) all together and add bacon. Bacon makes everything better. We hope you enjoy it!

Ingredients
egg salad
12 eggs, hard boiled and peeled
4 slices of bacon, cooked to a nice crisp (we baked ours), cooled and chopped
2 large stalks of celery, thinly chopped
1/3 C black olives, finely chopped

dressing
1 tsp paprika
1 tsp dried dill weed
3 Tbsp horseradish or dijion mustard
2 Tbsp coconut fat
1 Tbsp ghee

Method

Bacon Egg Salad Recipe

Using an egg slicer, mince the eggs by slicing them one-by-one two ways into a medium mixing bowl.

Add bacon, celery, and black olives.

Bacon Egg Salad Recipe

Mix dressing ingredients well in a small bowl.

Bacon Egg Salad Recipe

Fold dressing into egg salad gently but thoroughly.

Allow to rest for at least 30 minutes, but up to 24 hours in the refrigerator. The longer the ingredients sit, the better they blend and mature together.

Bacon Egg Salad Recipe

Super easy, super delicious, and mayo free. That’s my kind of egg salad!

  • Servings: 4-6
  • Time: 20-25 mins
  • Difficulty: easy
  • Print
Ingredients
egg salad
12 eggs, hard boiled and peeled
4 slices of bacon, cooked to a nice crisp (we baked ours), cooled and chopped
2 large stalks of celery, thinly chopped
1/3 C black olives, finely chopped

dressing
1 tsp paprika
1 tsp dill weed
3 Tbsp horseradish or dijion mustard
2 Tbsp coconut fat
1 Tbsp ghee

Method
1. Using an egg slicer, mince the eggs by slicing them one-by-one two ways into a medium mixing bowl. Add bacon, celery, and black olives.

2. Mix dressing ingredients well in a small bowl.

3. Fold dressing into egg salad gently but thoroughly.

4. Allow to rest for at least 30 minutes, but up to 24 hours in the refrigerator. The longer the ingredients sit, the better they blend and mature together. Super easy, super delicious, and mayo free. That’s my kind of egg salad!

6 thoughts on “Bacon Egg Salad

  1. The recipe sounds like it makes about 1/2 cup dressing, but the photo looks like it makes quite a bit more than that. Or maybe the bowl is smaller than it looks in the picture. Is the recipe missing any ingredients? Just want to double-check before I make it.

  2. Pingback: The Roundup

  3. Pingback: The Roundup - Wellness Alliance

    • Hi Andrea, Coconut fat is the thick cream that rests at the top of a can of full-fat coconut milk. Most brands of full-fat coconut milk will naturally have it; but sometimes you need to refrigerate the can to get the fat to float up and solidify at the top so it’s easier to access. I hope this helps! ~Heather

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s