Easy Keto Bacon and Egg Salad

Perfect on its own for a low carb lunch or eaten on a lettuce leaf, this delicious Keto Bacon and Egg Salad is healthy and easy to make.

Bacon and Egg Salad

To make this yummy salad, you only need a few simple ingredients – bacon, eggs, avocado, mayonnaise, mustard and salt and pepper, to taste.

Hard boiling the Eggs

The easiest method of hard boiling eggs, is to steam them. To do this, fill a saucepan with 1 inch (2.5cm) of water and insert a steamer basket.

Bring the water to a boil and gently place 6 eggs in the steamer basket or directly into the saucepan, if you don’t have a basket. Cover the pot.

Set the timer for 17 minutes for 12 eggs or 15 minutes for 6 eggs. Reduce the cooking time by a couple of minutes if using regular sized eggs.

When the time is up, remove the eggs and place them in icy cold water to cool.

Delicious Egg Salad Variations

Even though this salad tastes delicious on its own, you could also add a little twist to it every now and then with these optional extras:

• Cherry tomatoes, sliced in half
• Red onion, sliced
• ½ teaspoon of garlic powder or paprika added to the mayonnaise
• Lettuce, or another spring lettuce mix
• Thinly sliced shallots 
• Try using sour cream instead of mayonnaise or ½ mayo and ½ sour cream
• Add a few chopped herbs such as coriander, parsley or dill
• Dice up some sun-dried tomatoes and mix them through
• Try a spicy or wholemeal mustard
• Add a little spice by mixing a few drops of sriracha hot sauce into the mayonnaise
• Trying adding some diced cucumber or pickles to the mixture

Making Egg Salad

To make this Keto Bacon and Egg Salad, you will need:

• 10 hard boiled eggs
• 4 slices of bacon, cooked
• 1 avocado
• ½ cup mayonnaise
• 1 tsp mustard
• salt and pepper, to taste

Peel and chop the hard boiled eggs. You could also mash the eggs with a potato masher or a fork or even grate the peeled eggs with a box grater. The texture will be different, depending on the method you choose to use.

Add the chopped eggs to a large bowl.

Dice the cooked bacon slices into small pieces and add to the eggs.

Pit and dice the avocado. Add the avocado to the bowl with the eggs.

Add the mayonnaise, the mustard and salt and pepper to taste to the bowl.

Gently mix all the ingredients together until well blended.

Due to the browning tendency of avocado, this salad is best served immediately. It can be kept in the fridge for up to two days, though the avocado may begin to brown.

The salad can be made ahead and kept in the fridge, just add the avocado just before serving.

Serving Suggestions

• Serve with celery and carrot pieces
• Try placing a small amount of egg salad onto law carb crackers
• Slice up some cucumber or capsicum to serve with this salad
• Serve with a can of tuna (drained) 
• Try serving with some Keto bread or crackers
• Greek yoghurt dip served with this salad would be amazing
• Serve on a bed of lettuce or other salad greens

More Egg Recipes

• Avocado Devilled Eggs
• Keto Eggs Benedict
• Egg and Bacon Cups
• How to Freeze Eggs
• Easy Devilled Eggs
• Homemade Pickled Eggs
• Sausage and Egg Pie