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Ketogenic Bacon and Egg Salad

This is a recipe for Low Carb High Fat Ketogenic Bacon and Egg Salad

Difficulty Medium
Time 15 min
Servings 4
Ingredients 9
Steps 8
Ketogenic Bacon and Egg Salad
Cuisine not specified Updated 7/25/2018

Ingredients

Measured from the catalog payload.

  • 1/2 lb bacon
  • 6 egg
  • 3/4 cup ladys choice mayonnaise
  • 1/2 cup shredded sharp cheddar cheese
  • 2 teaspoons chopped scallion
  • 2 tablespoons minced red onion
  • 3 tablespoons dijon mustard
  • salt
  • ground black pepper

Instructions

8 cooking steps

  1. Pour water in a cooking pot and then add eggs. Cover the pot and apply heat. Let the water boil rapidly.
  2. Turn the heat off. Let the eggs remain the the covered pot for 10 minutes.
  3. Discard the warm water from the pot and pour cold water into it. You can also add ice to quickly chill the egg. Remove the shell and slice into cubes. Set aside.
  4. Meanwhile, prepare the bacon by heating a pan. Cook each side of the bacon using medium heat for 3 minutes or until the bacon gets crispy. Chop the bacon and set aside.
  5. Combine Lady's Choice mayonnaise, Dijon mustard, salt, ground black pepper, and onion in a bowl. Mix well.
  6. Add sliced eggs, bacon, scallions, and cheese. Fold until well blended.
  7. Transfer to a serving bowl. Serve.
  8. Share and enjoy!

Catalog details

Useful for browsing and sync.

Salad, Egg No tags Public recipe Revision 1