• 12 hard boiled eggs*
  • 1/4 cup red onion diced
  • 8 slices sugar free bacon cooked and crumbled
  • 3/4 cup paleo mayonnaise or more to taste
  • 1 tbsp dijon mustard
  • 2 tbsp fresh chives thinly sliced
  • 1/2 tsp sea salt or more to taste
  • 1/4 tsp ground black pepper
  • 1/4 tsp smoked paprika


  1. Peel the eggs and chop into small pieces. Place in a large bowl. 
  2. Add the rest of the ingredients to the bowl.
  3. Use a spoon to stir together until combined.
  4. Taste to adjust creaminess and seasoning with more mayo or salt.
  5. Refrigerate for at least 2 hours before serving. 

Sourced from: Keto Egg Salad Recipe – Whole30 Egg Salad – What Great Grandma Ate