This super simple, classic paleo egg salad will become a new favorite for your whole family! Prepared with sugar-free bacon and 1-minute homemade mayo, this egg salad is Whole30 compliant, low carb, and delicious over a green salad or in lettuce wraps! Perfect to make ahead for weekday lunches.
How have I not posted a classic egg salad recipe yet?! It’s something I make for the kids, myself, and maybe even Adam from time to time, especially if he happens to be doing a Whole30. Which is one month out of the year. However, I’ve noticed he always steals the leftovers regardless of his current paleo status.
My favorite way to make egg salad, of course, is with bacon and scallions – no surprise – it’s almost the same as the way I make my favorite basic chicken salad. No shame in basic when it comes to easy lunch ideas, right? Plus, you can decide how you serve it up – over a big salad with 300 veggies, or in simple lettuce wraps. Good both ways, good any way 🙂
We also need something to “bind” the egg salad and give it some flavor and texture. I always use my homemade mayo because the flavor is just somehow better than paleo mayo that you can purchase, in my opinion.
Plus, making mayo with an immersion blender takes – literally – 2 minutes, prep time included! If you’re still not sold on homemade mayo, however, you can buy Whole30 and paleo friendly mayo now at many stores – the Primal Kitchen brand is the one I’ve tried and liked the most.
Oh, and the bacon. If you’re beginning a Whole30, bacon can be a bit of a confusing subject. I DO use bacon a decent amount, mainly because it’s delicious, and with sugar-free, clean bacon I can’t find a good reason not to! I tried the sugar-free pork bacon from U.S. Wellness Meats almost 4 years ago and I still make sure it’s stocked in my freezer.
I’ve tried a few of the store-bought sugar-free bacons now available and honestly, my family keeps on asking for the U.S. Wellness Meats one, it’s thicker and cooks up so evenly crispy that it’s a winner all around.
This egg salad is so tasty and versatile that it’s sure to become a go-to, Whole30 or not! It’s great to pack in lunches alongside cut fresh veggies for kids, or even crackers, as I give my kids (must keep it real!) and it works just as well for grown-up take-to-work lunches.
On the flip side, it makes a really easy weekend lunch when you’re lazy and don’t feel like cooking (AKA me every weekend) especially if you have your eggs boiled already (my hardboiled egg method is in the recipe box). Even better if someone else can cook the bacon for you, too, right?!
I think we’re ready to start, and I know you’ll love how simple and delicious this one is. Let’s go!
Paleo Egg Salad with Bacon and Scallions {Whole30, Low Carb}
Paleo Egg Salad with Bacon and Scallions {Whole30, Low Carb}
Ingredients
- 6 eggs hard boiled (see instructions)
- 6 slices bacon sugar free for Whole30, cooked and crumbled*
- 1/3 cup homemade mayo or store bought paleo friendly mayo, like Primal Kitchen
- 1 tsp spicy brown mustard
- 1/4 cup thinly sliced scallions green and light green parts
- 1/4-1/2 tsp sea salt
- 1/8 tsp black pepper
- 6 lettuce leaves or swiss chard, collards, etc to wrap, if desired
Instructions
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Feel free to use your tried and true method to boil the eggs, I will share mine here!
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Place your eggs in a medium/large saucepan and cover completely with cold water. On the stovetop, bring to a boil, uncovered, then as soon as the water boils, cover the pot and turn off the heat. Allow the eggs to sit like that for 20-25 minutes, then rinse with cold water and allow to cool before peeling.
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Once your eggs are cooled and peeled, chop them and place in a large mixing bowl. Add the crumbled bacon and sliced green onion, then the mayo, mustard, sea salt and pepper.
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Mix to combine and serve however you like - I love it over a green salad or in butter lettuce wraps. Store egg salad tightly covered in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*I always buy my sugar-free, Whole30 compliant bacon from U.S. Wellness Meats and we've loved it for years!
**Prep time does not include the time needed to boil and cool the eggs
Nutrition
What I Used to Make My Paleo Egg Salad:
Want more Paleo and Whole30 lunch recipes? Try one of these!
Chicken Salad with Bacon and Green Onion
Grilled Chicken BLT Salad with Peppercorn Ranch
Chicken Salad with Dates and Walnuts
Almond Butter Sesame Zucchini Noodles
Tell Me!
Do have a go-to weekday lunch right now?
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if you can never boil eggs….bake them in muffin tins ! they come out like hard boiled ( depending on how long you cook them) and there are no shells to fight. I find that my fresh eggs do not relinquish shells at all.
I also see using avocado instead of mayo as an option here…..think I will be putting this together soon…I get 5 eggs a day from my chickens ! good way to use them up, I think
What a great idea!
Mmm… My dad has been making chicken salad every day lately, but this egg salad with bacon sounds 1 step up from the normal egg salad. It looks so good. 🙂
I bet he’ll love it!
Excellent idea for a great lunch … thanks!
enjoy!
Amazing post this is very nice thanks for sharing this post..
I printed out this recipe as soon as you posted it and finally had a chance to make it. It’s delicious! I only had 3 slices of bacon to use, but it tasted great. I’m so excited to have a new, easy, yummy lunch option!
Best egg salad I’ve ever had, no contest! And so easy too! Thanks for another winner, Michele 🙂
Yay! So happy you enjoyed it!
Will this keep in the fridge for a couple days should i want to use it for lunches during the week?
Instead of bacon, what else can I use if we don’t eat pork?