Whole 30 Bacon Deviled Egg Salad Recipe
Last week I started the Whole 30. This is the second time I have done it, so I have an idea what I enjoy eating (that’s allowed) and have an arsenal of recipes to pull from (pretty much everything that The Clothes Make the Girl makes is amazing).
I’ve been making this egg salad for a few years, but decided to add the bacon bits this time and can I just say,
Oh my word is it tasty.
When I make it I don’t really measure, so I’m guessing here, but use your best judgement.
6 hard boiled eggs (I’m lazy and buy the ones that are boiled and peeled at TJ’s), chopped
1-2 heaping TBSP Mayo (you can find a recipe here)
1-2 teaspoons mustard
2-3 slices sugar free bacon, cooked and chopped
2-3 dill pickles (I bought TJ’s brand so they were little- use less if you have ginormous ones), chopped
Salt and Pepper to taste
Paprika to garnish
This recipe is so simple it’s embarrassing really (for me, not you). Chop your eggs, chop your pickles. Chop your bacon bits and cook in the skillet until crispy. Put them all together in a bowl. Mix in a little mayo at a time.
Look, I’m not a big fan of massive amounts of mayo over foods, and I have no judgment here if you are, but start slow. This is a semi rich dish anyway, and it needs just enough to coat it. Add a little mustard and then season with salt and pepper.
Word to the wise, try it before adding any salt. The sugar free bacon is bangin’, but really salty and adds a lot already.
So there is it. Ridiculously easy egg salad perfect for the Whole 30.
If you like this, check out my “Whole 30 – Rosemary Chicken Salad!”