The good ol’ egg salad. Nothing wrong with that, right? Wrong. I have so many bad memories of egg salads being brought to barbecues, left out in the sun for hours, and served out to everyone. That taste of the eggs starting to rot is so off-putting, I haven’t allowed myself to make one in a long time, but I decided to experiment with this tangy bacon egg salad.
The distinct taste of the red onions really take this dish to the next level! It’s spicy, tangy, and goes great with meat. Meat!? Seriously, next time you make ground beef, mix it with some of this egg salad. You can’t go wrong.
I HIGHLY suggest that you use a homemade mayonnaise in this. It is so much more flavorful and overall more satisfying. I also suggest farm fresh eggs, and if you need a guide to boil them, we have a how-to on boiling eggs.
In fact, after I made the egg salad, I mixed it with some of the low carb chili I made, and it was absolutely superb.
Don’t forget to leave a comment to let me know how you liked it!
Yields 3 (½-cup) servings of Tangy Bacon Egg Salad.
The Preparation
- 3 ounces bacon
- 1/4 medium red onion, finely diced
- 5 large hard-boiled egg
- 1/4 cup mayonnaise
- 2 teaspoons dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
The Execution
1. Slice up your bacon into thin slices and add them to a pan on medium heat.
2. Let the bacon cook on medium heat. It takes longer than if you are to fry it fast, but in my opinion it comes out better.
3. While the bacon is cooking, slice up your 1/4 red onion.
4. Keep letting it cook, we want it extra crispy. It will add great texture to the egg salad.
5. The bacon looks done! Nice and crisp.
6. Take out your bacon, keeping as much of the drippings in the pan as possible. Rest your bacon on paper towels to cool off and get extra crispy.
7. You should have some hardboiled eggs previous made. Add your bacon drippings to them. Please excuse my disastrously peeled eggs here, I had used a different method of boiling eggs than what I had posted and they turned out pretty terrible.
8. Add your chopped red onion, 1/4 cup of mayonnaise, and 2 tbsp. dijon mustard to the eggs.
9. Mix the eggs up well, smashing them until desired consistency.
10. Add your cayenne pepper and black pepper to the egg salad and mix it well.
11. Finally, add your bacon to the mix and fold it in gently. We want to keep the texture of the bacon chunky and crispy.
12. Serve it up, enjoy!
This makes a total of 3 servings of Tangy Bacon & Egg Salad. Each serving comes out to be 390 calories, 35.5g fats, 2.1g net carbs, and 14.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 ounce bacon | 453 | 39.7 | 0 | 0 | 0 | 22.7 |
| 1/4 medium red onion | 10 | 0 | 2.4 | 0.3 | 2.1 | 0.3 |
| 5 large hard-boiled egg | 388 | 26.5 | 2.8 | 0 | 2.8 | 31.5 |
| 1/4 cup mayonnaise | 374 | 41.2 | 0.3 | 0 | 0.3 | 0.5 |
| 2 teaspoon dijon mustard | 6 | 0.4 | 0.6 | 0.4 | 0.2 | 0.4 |
| 1/4 teaspoon cayenne pepper | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 1/4 teaspoon black pepper | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| Totals | 1234 | 107.9 | 6.7 | 1 | 5.7 | 55.5 |
| Per Serving (/3) | 411 | 36 | 2.2 | 0.3 | 1.9 | 18.5 |
Tangy Bacon & Egg Salad
Ingredients
- 3 ounce bacon
- ¼ medium red onion finely diced
- 5 large hard-boiled egg
- ¼ cup mayonnaise
- 2 teaspoon dijon mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
Instructions
- Cut the bacon into thin slices and add them to a pan over medium heat.
- Let the bacon cook on medium heat until extra crispy — we want it to give a nice texture to our egg salad. This takes a bit longer than if you were to fry it on a high heat, but I think it comes out better this way.
- Once nice and crisp, remove the bacon from the pan, reserving as much of the fat as possible. Place the bacon on paper towels to cool off and get extra crispy.
- Add the bacon fat to the hard-boiled eggs in a large mixing bowl.
- Add in the chopped red onion, mayonnaise, and Dijon mustard.
- Mix the eggs up well, smashing them until you reach the desired consistency.
- Add the cayenne pepper and black pepper and mix well.
- Finally, gently fold in the bacon — we want to keep the texture chunky and crispy.
- Serve and enjoy!
