This easy salad is perfect for meal prep and great to have on hand for a quick meal when turning on the stove is not an option. Full of texture, it’s perfect served wrapped in lettuce or avocado boat, scooped up with cucumber slices or just straight up!
In a medium mixing bowl, combine the chopped hard-boiled eggs with the celery and green onion, and toss to combine.
In a small bowl, whisk together the mayonnaise, salt, pepper, paprika, onion and garlic powders, mustard, hot sauce and Worcestershire sauce.
Pour the mayonnaise mixture into the eggs and gently stir to combine. Stir in the bacon and parsley. Cover and refrigerate for 2 to 4 hours before serving.
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Nutrition Facts
Deviled Egg Salad with Bacon
Amount Per Serving
Calories 422Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 8g50%
Cholesterol 325mg108%
Sodium 822mg36%
Potassium 244mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 674IU13%
Vitamin C 3mg4%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
Diced Celery – Adds a cool, crunch to the salad with minimal carbs.
Scallions/Green Onions – Slice the whites and a little up the green for the best flavor. Green onions lend an amazing fresh flavor to the salad.
Mayonnaise – I like to use my homemade avocado oil mayo here, but you can use your favorite just try to avoid any mayo made with canola, vegetable oil or other processed and refined oils.
Dijon Mustard - Adds some acidity and a little kick! You can also use spicy brown mustard if you prefer.
Hot Sauce – In Texas hot sauce can mean a few things and no, it’s not the same as salsa! For this recipe, you want to use a hot sauce like Tabasco. The sauce adds some tang from the vinegar and of course a touch of heat!
Spices – These are pretty basic, a little Worcestershire sauce (gluten free), salt, black pepper, paprika, onion and garlic powder.
Bacon – Bacon and eggs is a match made in heaven! I prefer to use a thin bacon in this deviled egg salad… it adds a nice crunch and texture to the salad