Bacon Deviled Egg Salad (Whole30, Keto)
This creamy and protein-packed Bacon Deviled Egg Salad is perfect for picnics and packed lunches. Topped with bacon, this keto-friendly dish is sure to be a crowd-pleaser!
Table of Contents Easier than making Deviled Eggs The perfect make-ahead salad! How to make it ahead of time Ingredients How to make a deviled egg salad More healthy egg recipes PRINTER-FRIENDLY RECIPE CARD Bacon Deviled Egg Salad Recipe
Easier than making Deviled Eggs
Longtime readers know that I’m not patient enough to roll up my sleeves and make classic deviled eggs—you know the kind, with elaborately piped yolks and prettily garnished tops. That’s why I slouched my way into coming up with a Lazy Devils recipe . Still, I love the flavor-profile of traditional deviled eggs—slightly piquant and creamy—and when they’re topped with crispy bacon bites, I devour ’em like porky candy.
So I decided to put on my big-girl pants and actually make some deviled eggs for once. I put on my apron, dug my pastry bag and decorative tips out of my messy kitchen junk drawer, and cracked my knuckles. TIME TO DO SOME WORK, MICHELLE!
But then, about halfway through—right around the time I was popping the yolks out of my hard-cooked eggs to make a big bowl of filling—I realized something: WHO CARES? Seriously: Every time I see a plate of beautifully prepared deviled eggs, I spend about zero total seconds admiring the way they look before popping them into my open mouth. So unless the Queen of England is coming over for tea, all I care about is the way these babies taste.
So what’s a short-cutter like me supposed to do? Answer: Put away all the extra equipment and make a big bowl of Bacon Deviled Egg Salad instead!
The perfect make-ahead salad!
This Whole30-friendly, make-ahead egg salad is one of my summer BBQ staple side dishes. Like traditional deviled eggs, I start with hard-cooked eggs and pop out the yolks to make a smooth and tangy base. However, instead of carefully piping the sunshine-colored filling back into a bunch of halved egg whites, I simply chop up the whites and add some herbs and flavor boosters to transform it into my favorite egg salad. It’s even simpler to make if you already have pre-cooked eggs in your fridge.
How to make it ahead of time
You can store the egg salad in the fridge in an airtight sealed container for up to 4 days—just don’t add the sprouts and bacon bits until you’re ready to serve!
Now, let’s whip up my Bacon Deviled Egg Salad recipe and make you the star of your neighborhood block parties!
Ingredients
Large eggs: You’ll need ten eggs to make enough salad to feed
Bacon, chilled in freezer for 20 minutes : If you don’t eat pork bacon, you can sub turkey bacon. If you don’t like bacon, you can simply sprinkle on some smoked paprika at the end for the red color and smoky flavor.
Homemade Paleo mayonnaise or Primal Kitchen Mayonnaise : Who am I kidding? I don’t make my own mayo these days because I can buy great paleo-friendly ones at the store.
Dijon mustard
Fresh lemon juice
Minced shallot
Fresh Italian parsley leaves
Minced fresh chives
Diamond Crystal brand kosher salt (use ½ the amount if you’re using a fine grain salt)
Ground black pepper
Lettuce leaves (optional)
Sprouts (optional)
Small sweet peppers (optional)
How to make a deviled egg salad
Hard cook your eggs the old-fashioned way , in a steamer , or in an Instant Pot . (I won’t tell anyone if you buy the pre-cooked peeled hard boiled eggs at the store.)
For those of you who don’t have a pressure cooker, steaming your eggs is another cooking method that makes them super easy to peel. I follow this technique from Serious Eats , which involves filling a large pot with an inch of water, plopping in a steamer insert, covering the pot, and bringing the water to a boil over high heat. Once the water is boiling, carefully arrange the eggs in a single layer in the steamer insert. Cover the pot and steam the eggs for 12 minutes.
When the eggs are finished cooking, scoop ’em out with a slotted spoon and transfer them to an ice bath to chill for at least 5 minutes.
While the eggs are cooking, slice the chilled bacon crosswise into ¼-inch pieces. Toss the bacon slices into a large cast iron skillet and crank the heat up to medium. Slowly render the bacon until the grease is released and th e bits get crunchy (around 15 to 20 minutes).
Transfer the crispy bacon bits onto a paper towel-lined plate and set aside to cool.
Peel the eggs…
…and cut them in half, lengthwise.
Pop out the egg yolks into a bowl…
…and add the mayonnaise, mustard, and lemon juice.
Stir and smush the yolk mixture, until mostly smooth.
Roughly chop the egg whites…
…and add them to the bowl along with the minced shallots, parsley, chives, salt and pepper.
Mix carefully to combine. Taste for seasoning and adjust if necessary.
Scoop into serving bowls (and line with lettuce leaves if desired). Top with sprouts and crispy bacon bits.
Serve!
I know—some of you are probably upset that I never ended up making deviled eggs after all. Well, if you really feel like stuffing something, I recommend spooning your egg salad into mini sweet bell peppers. The peppers offer a brightly sweet and crunchy balance to the creamy, rich egg salad.
More healthy egg recipes
Sheet Pan Eggs
Simple Egg Drop Soup
Tex-Mex Beef and Rice Casserole
Joe’s Special Scramble
Mexican Breakfast Casserole
Spanish Tortilla with Potato Chips
Looking for more recipe ideas? Head on over to my Recipe Index . You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Bacon Deviled Egg Salad
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This Whole30-friendly, make-ahead Bacon Deviled Egg Salad is perfect for picnics and packed lunches. Topped with bacon, this dish is sure to be a crowd-pleaser!
Course Appetizer, Salad Cuisine American Keyword gluten-free, keto, low carb, paleo, Whole30
Prep Time 5 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour
Servings 4 servings
Calories 407 kcal
Author Michelle Tam
Ingredients 10 large eggs 4 ounces bacon chilled in freezer for 20 minutes ⅓ cup homemade Paleo mayonnaise or Primal Kitchen Mayonnaise 1 tablespoon Dijon mustard 2 tablespoons fresh lemon juice 1 large shallot minced (about ¼ cup) ¼ cup minced fresh Italian parsley leaves 2 tablespoons minced fresh chives 1½ teaspoons Diamond Crystal brand kosher salt use ½ the amount if you’re using a fine grain salt ¼ teaspoon ground black pepper lettuce leaves optional ½ cup sprouts optional Small sweet peppers optional
Instructions Hard cook your eggs the old-fashioned way , in a steamer , or in a pressure cooker . (I won’t tell anyone if you buy the pre-cooked peeled eggs at the store.) For those of you who don’t have a pressure cooker, steaming your eggs is another cooking method that makes them super easy to peel. I follow this technique from Serious Eats , which involves filling a large pot with an inch of water, plopping in a steamer insert, covering the pot, and bringing the water to a boil over high heat. Once the water is boiling, carefully arrange the eggs in a single layer in the steamer insert. Cover the pot and steam the eggs for 12 minutes. When the eggs are finished cooking, scoop ’em out with a slotted spoon and transfer them to an ice bath to chill for at least 5 minutes. While the eggs are cooking, slice the chilled bacon crosswise into ¼-inch pieces. Toss the bacon slices into a large cast iron skillet and crank the heat up to medium. Slowly render the bacon until the grease is released and the bits get crunchy (around 15 to 20 minutes). Transfer the crispy bacon bits onto a paper towel-lined plate and set aside to cool. Peel the eggs and cut them in half, lengthwise. Pop out the yolks into a bowl and add the mayonnaise, mustard, and lemon juice. Stir and smush, until mostly smooth. Roughly chop the egg whites and add them to the bowl along with the minced shallots, parsley, chives, salt and pepper. Mix carefully to combine. Taste for seasoning and adjust if necessary. Scoop into serving bowls lined with lettuce leaves, if desired. Top with sprouts and crispy bacon bits. If you really feel like stuffing something, I recommend spooning your egg salad into mini sweet bell peppers. The peppers offer a brightly sweet and crunchy balance to the creamy, rich egg salad. You can store the egg salad in the fridge for up to 4 days—just don’t add the sprouts and bacon bits until you’re ready to serve!
Video
Notes If you’ve got hard cooked eggs in your fridge already, this dish is a breeze to whip together.
Nutrition Calories: 407 kcal | Carbohydrates: 5 g | Protein: 18 g | Fat: 34 g | Fiber: 1 g
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