Paleo Egg Salad with Bacon and Scallions {Whole30, Low Carb}

Ingredients

• 6 eggs (hard boiled (see instructions))
• 6 slices bacon (sugar free for Whole30, cooked and crumbled*)
• 1/3 cup homemade mayo (or store bought paleo friendly mayo, like Primal Kitchen)
• 1 tsp spicy brown mustard
• 1/4 cup thinly sliced scallions (green and light green parts)
• 1/4-1/2 tsp sea salt
• 1/8 tsp black pepper
• 6 lettuce leaves (or swiss chard, collards, etc to wrap, if desired)

Method

1. Feel free to use your tried and true method to boil the eggs, I will share mine here!
2. Place your eggs in a medium/large saucepan and cover completely with cold water. On the stovetop, bring to a boil, uncovered, then as soon as the water boils, cover the pot and turn off the heat. Allow the eggs to sit like that for 20-25 minutes, then rinse with cold water and allow to cool before peeling.25 min timer
3. Once your eggs are cooled and peeled, chop them and place in a large mixing bowl. Add the crumbled bacon and sliced green onion, then the mayo, mustard, sea salt and pepper.
4. Mix to combine and serve however you like - I love it over a green salad or in butter lettuce wraps. Store egg salad tightly covered in the refrigerator for up to 4 days. Enjoy!