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You are here: Home / Paleo Recipes / Paleo Egg Salad Recipe

By Monica Bravo 34 Comments

Paleo Egg Salad Recipe

Although I prep my food frequently and prefer to eat at home, sometimes I enjoy eating a meal away from home. We all like going out to eat now and then, right? Well my idea of “out to eat” is sometimes just at Whole Foods salad bar. I fill my bowl with fresh lettuce, hard boiled eggs, onions and bacon. So like any foodie, I wanted to make this simple idea at home, and this recipe was born!

egg salad.jpg.jpg

This salad is basically hard boiled eggs, red onions, bacon, and a Paleo mayonnaise to bind it. It’s super college-friendly, cheap, and great for prep-ahead. I like making recipes like these on Sunday and then having them for easy meals all week. During school, this salad comes in handy for a filling lunch. 

Some people get intimidated by making their own mayo, but it is a lot easier than you think. If you don’t want to make your own mayo, I found one Paleo approved brand on Amazon (affiliate link!) and it has great reviews.  

If you are feeling ambitious, make your own. Personally I always make my own mayo, and it takes no time once you’ve learned. Nom Nom Paleo’s mayo is super easy to make and she has a video on how to make it, right here. I used local Dijon mustard in mine, which brings some extra flavor. When it comes to the “add-in’s”, get creative. I used red onions because they give a nice crunchy texture to the salad, but green onions could be used too! Next time I make this, I will definitely add raisins or grapes to add some sweetness.

eggsalad1.jpg

New Cook Tip: If you don’t know how to hard boil eggs, here’s some tips. To be honest, I learned a few months ago… Embarassing but true. 

New Cook Tip: The easiest way to cook bacon is to place it on a cookie sheet lined with aluminum foil, then cook it for 13-18 minutes in the oven on 400 degrees. The time depends on how thick the bacon is and how crispy you like it. For this recipe, I cook the bacon very crispy so that it is easy to crumble. 

Paleo Egg Salad Recipe
2014-05-21 10:08:16
perfect for lunch, dinner, or a snack! and super filling
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Ingredients
  1. 12 hard-boiled eggs (see above how to hard boil eggs)
  2. 6-7 pieces of bacon, crumbled
  3. 1 medium red onion, chopped into small pieces
  4. Nom Nom Paleo's Mayo Recipe (see link in the post)
  5. Optional: raisins, grapes, sliced almonds
Instructions
  1. Prepare all ingredients- cook the bacon, hard boil the eggs, chop the onion, and make the mayo.
  2. Mix all ingredients together in a bowl, and add the mayo as a binder.
  3. Store in refrigerator, and serve it cold.
Dr. Monica Bravo https://drmonicabravo.com/

Filed Under: Dinner, Paleo Recipes, Special Diets, Whole 30

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Reader Interactions

Comments

  1. Natasha says

    September 4, 2014 at 5:09 pm

    How long does this keep refrigerated?

    Reply
    • Monica Bravo says

      September 8, 2014 at 10:02 am

      4-5 days

      Reply
      • Ana says

        February 9, 2015 at 2:08 pm

        for how many people is this recipe?

        Reply
        • Monica Bravo says

          February 15, 2015 at 1:47 pm

          I could make 6-8 meals from this.

          Reply
          • Jody says

            July 10, 2015 at 5:22 pm

            Bacon? Really? I thought a paleo diet means eating whole, unprocessed foods, no?

          • Monica Bravo says

            July 14, 2015 at 8:41 pm

            There are “clean” brands of bacon. You can buy locally or from a pasture raised pig farm online.

  2. Ali Bab says

    October 11, 2014 at 9:26 am

    i do salad like this with cooked chicken, pork , even cold cuts. All organic. And I add just a tuch of cayenne pepper to it.

    Reply
    • Monica Bravo says

      October 16, 2014 at 8:21 am

      Yum! I love some cayenne too.

      Reply
  3. Kamila says

    January 25, 2015 at 12:58 pm

    I made this yesterday served in butter leaf lettuce cups with grapes on the side. So tasty! I didn’t have any onion so I left it out and added paprika to my homemade mayo and it turned out great. Thanks for this yummy recipe! I’ll be making it again.

    Reply
    • Monica Bravo says

      January 25, 2015 at 1:06 pm

      Sounds delicious!! Thank you for sharing Kamila!

      Reply
  4. Kara Butler says

    February 15, 2015 at 12:53 pm

    Loved this, I used my homemade avocado mayonaise as binder.

    Reply
    • Monica Bravo says

      February 15, 2015 at 1:45 pm

      Sounds delish!

      Reply
  5. Ali says

    May 16, 2015 at 7:00 pm

    How much mayo do you use? Also, 1 entire red onion sounds like a lot…does it not overwhelm the flavors? I love the addition of bacon to egg salad!

    Reply
    • Monica Bravo says

      May 16, 2015 at 8:29 pm

      It comes out to about 1/2 cup mayo, and you can cut it down to 1/2 red onion. It really depends on the size of the onion

      Reply
  6. Daniel says

    December 30, 2015 at 2:17 pm

    Oh man! Love this. Thank you.

    Reply

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Monica Bravo Hi, I'm Dr. Monica Bravo! I am a Resident Physician working towards being a Board-Certified Dermatologist. I'm a real foodie enthusiast, aspiring cook, and long time food blogger. I want to help my readers eat healthier, one meal at a time! Read more!

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