Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Difficulty: Easy
Cuisine: American
Course: Lunch, Dinner, Side Dish
Diet: Keto, Low-Carb, Gluten-Free
Servings: 4
Ingredients
- 8 large eggs
- 6 slices bacon
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 tablespoons chopped celery
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional garnish: chopped chives, parsley, paprika, or extra bacon crumbles
Instructions
Step 1: Boil the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and allow the eggs to sit for 10–12 minutes.
Transfer the eggs immediately to a bowl of ice water and let them cool for at least 5 minutes. Peel the eggs and chop them into bite-sized pieces.
Step 2: Cook the Bacon
While the eggs are cooking, place the bacon in a skillet over medium heat. Cook until crispy, turning occasionally for even cooking. Remove the bacon from the skillet and place it on paper towels to drain excess grease.
Once cooled, crumble or chop the bacon into small pieces.
Step 3: Prepare the Dressing
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and black pepper. Stir until the dressing is smooth and creamy.
Step 4: Assemble the Salad
Add the chopped eggs, crispy bacon, celery, green onions, and parsley to the dressing.
Gently fold everything together until all ingredients are evenly coated. Avoid overmixing to keep the eggs intact.
Step 5: Chill
For the best flavor, refrigerate the egg salad for 20–30 minutes before serving. Chilling allows the flavors to blend beautifully.
Step 6: Serve
Serve chilled with lettuce wraps, cucumber slices, celery sticks, avocado halves, keto bread, or on a bed of mixed greens. Garnish with chopped parsley, chives, paprika, or additional bacon crumbles if desired.
Tips for Success
- Use eggs that are several days old for easier peeling.
- Cool the eggs immediately in ice water to prevent overcooking.
- Cook the bacon until extra crispy for the best texture.
- Homemade mayonnaise adds exceptional flavor.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Do not freeze, as the mayonnaise may separate after thawing.
Recipe Variations
- Add diced avocado for extra creaminess.
- Mix in chopped dill pickles for a tangy twist.
- Add shredded cheddar cheese for additional richness.
- Sprinkle with everything bagel seasoning before serving.
- Add diced jalapeños for a spicy kick.
Serving Suggestions
This keto egg salad pairs wonderfully with:
- Lettuce wraps
- Sliced cucumbers
- Bell pepper strips
- Celery sticks
- Avocado halves
- Mixed green salad
- Low-carb tortillas
- Keto bread or chaffles
Storage
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if any separation occurs. Keep refrigerated and avoid leaving it at room temperature for more than 2 hours.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 20g
- Fat: 33g
- Saturated Fat: 8g
- Carbohydrates: 3g
- Fiber: 1g
- Net Carbs: 2g
- Sugar: 1g
- Cholesterol: 410mg
- Sodium: 560mg
- Potassium: 210mg