Dijon Egg Salad with Bacon

On one hand, I can’t say I’ve been the biggest fan of egg salad. But on the other hand, each time I’ve had it, I can’t help but say “Why don’t I eat this more often?” It’s a question for the ages. And with the addition of bacon, garlic, and paleo mayo, the flavor profile I knew as a kid was drastically improved. I’m pretty sure I said, “wow” with my first bite.

I played with the ingredients several times before dialing in these specifications. I like it, but I realize everyone has “their” way of making egg salad. That’s perfectly fine. If that’s the case, my advice is to add in the ingredients slowly. Mix it all up. Taste it. Add more if desired. That’s basically how I came up with this recipe. I wasn’t sure what I wanted, but I kept experimenting until I found the right combination.

Hope you enjoy.

Prep time: 15 min.

Serves: 2-3 (easily scale up for more servings)


  • 4 hard boiled eggs, chopped
  • 2 strips bacon, fully cooked and chopped
  • 2 slices onion, diced
  • 1/8 cup paleo mayo
  • 1 lemon, juiced
  • 1 healthy dash black pepper
  • 3 dashes of salt
  • 1 dash dried dill
  • 2-3 heavy dashes of paprika
  • 2 cloves garlic, minced/pressed
  • 1 diced dill pickle wedge
  • 1 tsp smooth dijon mustard


  • Combine everything well in a large mixing bowl.
    • Note: Add in half of the mayo and dijon mustard at first. Mix well, and add to desired consistency. I like my egg salad nice and wet, but not everyone does.
      • Also, the dijon mustard can change the taste dramatically, so add in last only if you’re not happy with the taste so far.
  • Serve as is, or on a slice of your favorite paleo bread, or use it as a dip for sliced carrots, cucumbers, or dill pickles.

For more kick, try another dash of paprika, or a little more lemon juice, or a little more mustard. Each will add their own dimensions. Add and taste as you go (but don’t eat it all like I almost did!).

Ready to get serious? Try adding a minced jalapeno or serrano pepper. That’ll get peoples’ attention!

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