Ketogenic Bacon and Egg Salad
This is a recipe for Low Carb High Fat Ketogenic Bacon and Egg Salad
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ lb. Bacon
- 6 eggs
- ¾ cup Lady's Choice Mayonnaise
- ½ cup shredded sharp cheddar cheese
- 2 teaspoons chopped scallions
- 2 tablespoons minced red onion
- 3 tablespoons Dijon mustard
- Salt and ground black pepper to taste
- Water for boiling egg
Instructions
- 1
Pour water in a cooking pot and then add eggs. Cover the pot and apply heat. Let the water boil rapidly.
- 2
Turn the heat off. Let the eggs remain the the covered pot for 10 minutes.
- 3
Discard the warm water from the pot and pour cold water into it. You can also add ice to quickly chill the egg. Remove the shell and slice into cubes. Set aside.
- 4
Meanwhile, prepare the bacon by heating a pan. Cook each side of the bacon using medium heat for 3 minutes or until the bacon gets crispy. Chop the bacon and set aside.
- 5
Combine Lady's Choice mayonnaise, Dijon mustard, salt, ground black pepper, and onion in a bowl. Mix well.
- 6
Add sliced eggs, bacon, scallions, and cheese. Fold until well blended.
- 7
Transfer to a serving bowl. Serve.
- 8
Share and enjoy!