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Bacon Deviled Egg Salad by Michelle Tam https://nomnompaleo.com
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5 from 6 votes

Bacon Deviled Egg Salad

This Whole30-friendly, make-ahead Bacon Deviled Egg Salad is perfect for picnics and packed lunches. Topped with bacon, this dish is sure to be a crowd-pleaser!
Prep Time5 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Salad
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Whole30
Servings: 4 servings
Calories: 407kcal
Author: Michelle Tam


  • 10 large eggs
  • 4 ounces bacon chilled in freezer for 20 minutes
  • cup homemade Paleo mayonnaise or Primal Kitchen Mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 large shallot minced (about ¼ cup)
  • ¼ cup minced fresh Italian parsley leaves
  • 2 tablespoons minced fresh chives
  • 1½  teaspoons  Diamond Crystal brand kosher salt  use ½ the amount if you're using a fine grain salt
  • ¼ teaspoon ground black pepper
  • lettuce leaves optional
  • ½ cup sprouts optional
  • Small sweet peppers optional


  • Hard cook your eggs the old-fashioned way, in a steamer, or in a pressure cooker. (I won't tell anyone if you buy the pre-cooked peeled eggs at the store.)
  • For those of you who don’t have a pressure cooker, steaming your eggs is another cooking method that makes them super easy to peel. I follow this technique from Serious Eats, which involves filling a large pot with an inch of water, plopping in a steamer insert, covering the pot, and bringing the water to a boil over high heat. Once the water is boiling, carefully arrange the eggs in a single layer in the steamer insert. Cover the pot and steam the eggs for 12 minutes.
  • When the eggs are finished cooking, scoop ’em out with a slotted spoon and transfer them to an ice bath to chill for at least 5 minutes.
  • While the eggs are cooking, slice the chilled bacon crosswise into ¼-inch pieces. Toss the bacon slices into a large cast iron skillet and crank the heat up to medium. Slowly render the bacon until the grease is released and the bits get crunchy (around 15 to 20 minutes).
  • Transfer the crispy bacon bits onto a paper towel-lined plate and set aside to cool.
  • Peel the eggs and cut them in half, lengthwise. Pop out the yolks into a bowl and add the mayonnaise, mustard, and lemon juice. Stir and smush, until mostly smooth.
  • Roughly chop the egg whites and add them to the bowl along with the minced shallots, parsley, chives, salt and pepper.
  • Mix carefully to combine. Taste for seasoning and adjust if necessary.
  • Scoop into serving bowls lined with lettuce leaves, if desired. Top with sprouts and crispy bacon bits.
  • If you really feel like stuffing something, I recommend spooning your egg salad into mini sweet bell peppers. The peppers offer a brightly sweet and crunchy balance to the creamy, rich egg salad. 
  • You can store the egg salad in the fridge for up to 4 days—just don’t add the sprouts and bacon bits until you’re ready to serve!



If you've got hard cooked eggs in your fridge already, this dish is a breeze to whip together. 
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 407kcal | Carbohydrates: 5g | Protein: 18g | Fat: 34g | Fiber: 1g