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!

Course Salad

Cuisine American

Prep Time 20

Cook Time 7

Total Time 27

Servings

Calories 308kcal

Author Monica Stevens Le

Ingredients

12 soft boiled eggs see notes for perfect soft boiled eggs tutorial
2/3 cup Homemade Paleo Mayonnaise
1 tablespoon Dijon mustard
6 bacon strips diced
1/3 cup green onions, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 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 2/3 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