Whole30 Egg Salad


12 hard-boiled eggs

¼ cup red onion, diced

8 slices sugar-free bacon, cooked and crumbled

¾ cup paleo mayonnaise

1 Tbsp Dijon mustard

2 Tbsp fresh chives, thinly sliced

½ teaspoon sea salt

¼ teaspoon ground black pepper

¼ teaspoon smoked paprika



1. Peel the eggs and chop into small pieces. Place in a large bowl.

2. Add the rest of the ingredients to the bowl.

3. Use a spoon to stir together until well combined.

4. Taste, and adjust creaminess with more mayo, or if needed, add more salt.  

5. Refrigerate for at least 2 hours before serving.

6. Enjoy!


Serves 8

Inspired by What Great Grandma Ate

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