![Paleo Egg Salad with Bacon and Scallions {Whole30, Low Carb}](https://img.gluten.ai/recipe-images/5be2995f0ecb4fc2a192999ae1e76b6aa84e38b25eb94ef3d6dfd782650c3680.jpg)
lunch•breakfast•dinner•main dish
Paleo Egg Salad with Bacon and Scallions {Whole30, Low Carb}
For Irritable Bowel Syndrome Ibs
Low Fodmap
367 kcal
33 gfat
2 gcarbs
13 gprotein
Nutrition Notes
Low Fodmap *
The recipe is suitable for a low FODMAP diet. Mustard and mayonnaise should be checked for FODMAPs, ...
For Irritable Bowel Syndrome *
The recipe seems mostly suitable for IBS; however, some individual tolerances must be considered, su...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
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)
Preparation
- 1
Step 1
Feel free to use your tried and true method to boil the eggs, I will share mine here! - 2
Step 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. - 3
Step 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
Step 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! Bon appetit!
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