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!
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!
Calories: 308kcal | Carbohydrates: 3g | Protein: 12g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 291mg | Sodium: 476mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Calcium: 41mg