Egg salad is another one of those dishes that I grew up uncertain about. I liked the idea of egg salad, but the ingredients–specifically, the mayo–always made me shiver. Store-bought mayo just grosses me out. Always has. Probably always will. This egg salad skips mayo (homemade or otherwise) all together and add bacon. Bacon makes everything better. We hope you enjoy it!



Ingredients

egg salad

12 eggs, hard boiled and peeled

4 slices of bacon, cooked to a nice crisp (we baked ours), cooled and chopped

2 large stalks of celery, thinly chopped

1/3 C black olives, finely chopped

dressing

1 tsp paprika

1 tsp dried dill weed

3 Tbsp horseradish or dijion mustard

2 Tbsp coconut fat

1 Tbsp ghee

Method

Using an egg slicer, mince the eggs by slicing them one-by-one two ways into a medium mixing bowl.

Add bacon, celery, and black olives.

Mix dressing ingredients well in a small bowl.

Fold dressing into egg salad gently but thoroughly.

Allow to rest for at least 30 minutes, but up to 24 hours in the refrigerator. The longer the ingredients sit, the better they blend and mature together.

Super easy, super delicious, and mayo free. That’s my kind of egg salad!