Keto Bacon and Egg Salad

Perfect on its own for a low carb lunch, or used as a sandwich filling, this delicious Keto Bacon and Egg Salad is healthy and easy to make.

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Course: Lunch, Main Course

Keyword: Eggs, Salad

Prep Time: 10

Total Time: 10

Servings:

Calories: 310kcal

Author: S Jones

Ingredients

10 Hard Boiled Eggs
4 Slices Bacon, Cooked
1 Avocado
½ Cup Mayonnaise
1 tsp Mustard
Salt and Pepper, To Taste

Instructions

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.

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Notes

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

Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.