This tasty egg salad is great eaten by itself or over a bed of spinach, or lightly toast a slice of keto- friendly bread and make an open-faced egg salad sandwich.
½ medium avocado
1/3 cup Primal Kitchen Mayo, or other primal- approved mayo (see Note)
6 large hard-boiled eggs
4 slices bacon (no sugar or nitrates added), cooked until crispy
2 tablespoons finely chopped green onion
½ teaspoon Tajin (see Note)
Freshly ground pepper to taste
1. In a medium bowl, mash the avocado with a fork. Stir in the mayo until well combined.
2. Roughly chop the hard-boiled eggs. Add to the mayo mixture and use a fork to combine, mashing the egg (should remain a bit chunky).
3. Chop or crumble the bacon. Add the bacon bits, green onions, and Tajin to egg mixture. Stir well. Taste and adjust seasoning with pepper.
NOTE: Primal Kitchen Mayo is made with an avocado oil base instead of the refined vegetable oil from which most mayonnaises are made. If you use mayo in any recipe, ever, be sure it’s made with healthy oils. Make your own from scratch or purchase Primal Kitchen or another brand made with a healthy oil. Tajin is a chili-lime salt available in many grocery stores or online. You can also omit the Tajin and use Primal Kitchen Chipotle Lime Mayo, or substitute ¼ teaspoon kosher salt (adjust to taste) and up to ½ teaspoon fresh lime juice 1/2 teaspoon chili powder.
- Serving Size: 1/4 of recipe
- Calories: 326
- Fat: 30g
- Carbohydrates: 3g
- Protein: 13g