Written by Egg salad is another one of those dishes that I grew up uncertain about. I liked the idea of egg salad, but the ingredients–specifically, the mayo–always made me shiver. Store-bought mayo just grosses me out. Always has. Probably always will. This egg salad skips mayo (homemade or otherwise) all together and add bacon. Bacon makes everything better. We hope you enjoy it!
Ingredients
egg salad
12 eggs, hard boiled and peeled
4 slices of bacon, cooked to a nice crisp (we baked ours), cooled and chopped
2 large stalks of celery, thinly chopped
1/3 C black olives, finely chopped
dressing
1 tsp paprika
1 tsp dried dill weed
3 Tbsp horseradish or dijion mustard
2 Tbsp coconut fat
1 Tbsp ghee
Method
Using an egg slicer, mince the eggs by slicing them one-by-one two ways into a medium mixing bowl.
Add bacon, celery, and black olives.
Mix dressing ingredients well in a small bowl.
Fold dressing into egg salad gently but thoroughly.
Allow to rest for at least 30 minutes, but up to 24 hours in the refrigerator. The longer the ingredients sit, the better they blend and mature together.
Super easy, super delicious, and mayo free. That’s my kind of egg salad!
dressing Method 2. Mix dressing ingredients well in a small bowl. 3. Fold dressing into egg salad gently but thoroughly. 4. Allow to rest for at least 30 minutes, but up to 24 hours in the refrigerator. The longer the ingredients sit, the better they blend and mature together. Super easy, super delicious, and mayo free. That’s my kind of egg salad!
egg salad
12 eggs, hard boiled and peeled
4 slices of bacon, cooked to a nice crisp (we baked ours), cooled and chopped
2 large stalks of celery, thinly chopped
1/3 C black olives, finely chopped
1 tsp paprika
1 tsp dill weed
3 Tbsp horseradish or dijion mustard
2 Tbsp coconut fat
1 Tbsp ghee
1. Using an egg slicer, mince the eggs by slicing them one-by-one two ways into a medium mixing bowl. Add bacon, celery, and black olives.
that paleo couple 
The recipe sounds like it makes about 1/2 cup dressing, but the photo looks like it makes quite a bit more than that. Or maybe the bowl is smaller than it looks in the picture. Is the recipe missing any ingredients? Just want to double-check before I make it.
LikeLike
Hi Martha,
The recipe is all set to go as written—just double checked!
LikeLike
What is coconut “fat”?
LikeLike
Hi Andrea, Coconut fat is the thick cream that rests at the top of a can of full-fat coconut milk. Most brands of full-fat coconut milk will naturally have it; but sometimes you need to refrigerate the can to get the fat to float up and solidify at the top so it’s easier to access. I hope this helps! ~Heather
LikeLike