Most people won't think twice about serving basic cornbread when is on the table. Info. Over low heat, bring mixture to a simmer and whisk together until all ingredients are fully incorporated. Besides the eggs, there’s one other major component this bacon and egg salad needs… The BACON of course! My name is Sara Nelson and I am the face behind Real Balanced. For the dressing, add red wine vinegar, Dijon mustard, olive oil, salt and pepper to a small mason jar. Rather than a sandwich I used this for a light supper: a bed of lettuce dressed with a Lemon-Dijon vinaigrette and topped with a scoop each of this egg salad cottage cheese and tuna salad. Add the beans, olives, eggs, bacon and cheese and toss again. Disclosure: This post contains affiliate links. Place eggs in a large pot and cover with 2 inches of water. Veggie Packed Keto Egg Salad | Low Carb Meal Prep Lunch, Vegetarian Gluten Free Pasta Salad with Pesto, Keto Cobb Salad with Kale, Chicken & Bacon, Canned Chicken Salad with Grapes and Almonds, Healthy Tuna Salad Sandwich | Dairy Free & Low Fat. They are actually one of the few foods that contain this vitamin, a major component of our bone health. This nut-free recipe is safe for those with nut allergies or intolerances, and it is also great for those looking for paleo compliant and Whole30 compliant dishes! This dish is great used as a side with main courses like Buffalo Chicken Casserole and Keto Meatballs. Cover with plastic wrap and refrigerate at least 2 hours before serving. To a small pan, add avocado oil and sunflower seeds and heat over medium-low heat until golden, about 1-2 minutes. cockerelelizabeth@gmail.com, Hi, Elizabeth! Serve boiled eggs in a fresh salad for the perfect picnic, lunch or barbecue side. Simplify your lunch…, Healthy Tuna Salad Sandwich – Freezer Meal Ideas for Lunch! Subscriber club While traditional egg salad is always reliably delicious (and the ways Hubs prefers it) I often like to experiment with add-ins. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Fat bombs are the perfect low-carb, high-fat snack that you never knew you needed! Scaled this down to 2 servings for lunch sandwiches today. Instructions. Most salad dressings contain inflammatory oils and unwanted additives, but this warm bacon dressing has simple key ingredients. Makes a great sandwich spread for a summer lunch. Any and all will work for this egg salad with bacon recipe! This salad is low-carb, keto, dairy-free, paleo, Whole30-compliant, nut-free, coconut-free, gluten-free, grain-free, sugar-free, and contains only 1.9 grams of net carbs per serving! You can chop a little or a lot depending on how much texture you like in your egg salad. Set aside. It was pretty good but I am not a mustard person and this is very mustardy. Fry the bacon until it is crisp. It is mandatory to procure user consent prior to running these cookies on your website. I start by mixing together the wet ingredients and seasonings to make my dressing: mayo, mustard, horseradish, fresh dill, chives, salt and pepper. 1 tablespoon chopped fresh chives. Give it a try and see for yourself! Love egg salad and loved this version of it. The best taco salads are basically all the best parts of your favorite tacos, served with lettuce and other vegetables in a bowl, usually tossed with tortilla chips or corn chips. Bring water to a rolling boil, decrease the heat to medium-low, cover with a lid, and boil for 10 minutes. Once eggs have sat in an ice bath for 10-15 minutes, peel eggs and slice lengthwise. 429 calories; protein 17.9g 36% DV; carbohydrates 27g 9% DV; fat 26.9g 41% DV; cholesterol 376.9mg 126% DV; sodium 887.5mg 36% DV. In this variation I loved the additions of the fresh dill and chives and bacon almost guaranteed this would be a winner.