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I love keeping this Loaded Egg Salad on hand for easy lunches during the week! It’s delicious tucked into lettuce cups or between keto sandwich bread!
We’ve jazzed up regular plain egg salad with bacon, tomatoes, green onions, and cheddar cheese for a delicious BLT style salad that’s as filling as it is tasty. For super easy to peel eggs I suggest using your Instant Pot if you have one. Simply do the following:
- Place 1 cup of water in the inner pot
- Place the steam rack in and carefully set as many eggs as desired on the rack
- Place lid on pressure cooker and set for 5 minutes on high pressure
- After the cook time has finished, let pressure release for 5 minutes naturally before peeling
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Hands-on Overall
Serving size about 170 g/ 6 oz salad
Nutritional values (per about 170 g/ 6 oz salad)
Net carbs1.9 grams
Protein21.4 grams
Fat30.1 grams
Calories368 kcal
Calories from carbs 2%, protein 23%, fat 75%
Total carbs2.6 gramsFiber0.7 gramsSugars1.1 gramsSaturated fat9.1 gramsSodium894 mg(39% RDA)Magnesium21 mg(5% RDA)Potassium271 mg(14% EMR)
Ingredients (makes 6 servings)
- 12 large hard-boiled eggs, chopped
- 2 spring onions, minced (30 g/ 1.1 oz)
- 1 cup halved cherry tomatoes (150 g/ 5.3 oz)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
- 225 g bacon, cooked and crumbled (8 oz) - about 120 g/ 4.2 oz cooked
- 1/2 cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own mayo
- 2 tbsp mustard (30 g/ 1.1 oz)
- salt and pepper, to taste
- Optional: serve with crispy green lettuce leaves or as filling between 2 slices of Keto Bread
Instructions
- Place all of the chopped eggs into a bowl.
- Add the spring onion, tomatoes and grated cheese.
- Add the mayonnaise, bacon and mustard.
- Season with salt and pepper to taste. Mix to combine well.
- Serve on top of crispy green lettuce leaves.Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
- 12 large hard-boiled eggs, chopped
- 2 spring onions, minced (30 g/ 1.1 oz)
- 1 cup halved cherry tomatoes (150 g/ 5.3 oz)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
- 225 g bacon, cooked and crumbled (8 oz) - about 120 g/ 4.2 oz cooked
- 1/2 cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own mayo
- 2 tbsp mustard (30 g/ 1.1 oz)
- salt and pepper, to taste
- Optional: serve with crispy green lettuce leaves or as filling between 2 slices of Keto Bread
Instructions
- Place all of the chopped eggs into a bowl.
- Add the spring onion, tomatoes and grated cheese.
- Add the mayonnaise, bacon and mustard.
- Season with salt and pepper to taste. Mix to combine well.
- Serve on top of crispy green lettuce leaves.Store in an airtight container in the refrigerator for up to 5 days.
Nutrition (per serving, about 170 g/ 6 oz salad)
Calories368kcal
Net Carbs1.9g
Carbohydrates2.6g
Protein21.4g
Fat30.1g
Saturated Fat9.1g
Fiber0.7g
Sugar1.1g
Sodium894mg
Magnesium21mg
Potassium271mg
Detailed nutritional breakdown (per about 170 g/ 6 oz salad)
| Total per about 170 g/ 6 oz salad |
| 1.9 g | 21.4 g | 30.1 g | 368 kcal |
| Egg, whole, hard boiled (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.5 g | 0.2 g | 0.1 g | 4 kcal |
| Cheddar cheese |
| 0.3 g | 2.2 g | 3.1 g | 38 kcal |
| Bacon, crispy (bacon grease removed) |
| 0 g | 6 g | 2 g | 42 kcal |
| Mayonnaise |
| 0.1 g | 0.2 g | 15.2 g | 136 kcal |
| Mustard, prepared, yellow |
| 0.1 g | 0.2 g | 0.2 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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