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.
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.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
– 5 Large Eggs (Hard boiled)
– 1/4 Cup Mayonnaise
– 3 Slices Bacon
– 2 Tbsp. Bacon Fat (All fat rendered)
– 1/4 Medium Red Onion
– 2 tsp. Dijon Mustard
– 1/4 tsp. Cayenne Pepper
– 1/4 tsp. Black Pepper
Per serving, it comes out to: 344 Calories, 30.9g Fats, 2.1g Net Carbs, and 15.5g Protein.
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