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!
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.
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.
- 12 hard-boiled eggs (see above how to hard boil eggs)
- 6-7 pieces of bacon, crumbled
- 1 medium red onion, chopped into small pieces
- Nom Nom Paleo's Mayo Recipe (see link in the post)
- Optional: raisins, grapes, sliced almonds
- Prepare all ingredients- cook the bacon, hard boil the eggs, chop the onion, and make the mayo.
- Mix all ingredients together in a bowl, and add the mayo as a binder.
- Store in refrigerator, and serve it cold.
Natasha says
How long does this keep refrigerated?
Monica Bravo says
4-5 days
Ana says
for how many people is this recipe?
Monica Bravo says
I could make 6-8 meals from this.
Jody says
Bacon? Really? I thought a paleo diet means eating whole, unprocessed foods, no?
Monica Bravo says
There are “clean” brands of bacon. You can buy locally or from a pasture raised pig farm online.
Ali Bab says
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.
Monica Bravo says
Yum! I love some cayenne too.
Kamila says
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.
Monica Bravo says
Sounds delicious!! Thank you for sharing Kamila!
Kara Butler says
Loved this, I used my homemade avocado mayonaise as binder.
Monica Bravo says
Sounds delish!
Ali says
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!
Monica Bravo says
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
Daniel says
Oh man! Love this. Thank you.