Paleo and Whole30 Egg Salad
A paleo and whole30 egg salad recipe that is easy to make, kid approved and perfect eaten as leftovers. This paleo egg salad is dairy free and made with easy to whip up homemade mayo. Absolutely delicious and perfect for lunch or breakfast!
Servings 8
Calories 308kcal
Ingredients
- 12 soft boiled eggs see notes for perfect soft boiled eggs tutorial
- ⅔ cup Homemade Paleo Mayonnaise
- 1 tablespoon Dijon mustard
- 6 bacon strips diced
- ⅓ cup green onions, chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup fresh chives, chopped
- sea salt and black pepper to taste
Instructions
- Get a large bowl out and set aside.
- Peel and rinse the eggs in cold water. Pat them dry. Chop into small pieces and transfer to the bowl.
- Add in homemade mayo, mustard, bacon, green onions, salt and pepper. Stir well. Feel free to add a little bit more mayo if you are so inclined. I found ⅔ cup to be perfect.
- Taste for more salt and pepper and add chives on top as garnish.
- Refrigerate for 2-3 hours before serving. Enjoy!
Notes
For the BEST soft boiled eggs tutorial, click here!
To find my Whole30 homemade mayo recipe, click here!
Nutrition
Calories: 308kcal | Carbohydrates: 3g | Protein: 12g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 291mg | Sodium: 476mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Calcium: 41mg
