- 6 pieces of compliant raw bacon (sugar and additive free – I use ButcherBox)
- 6 large eggs
- 1 stalk of celery, finely diced
- 1/4 cup red onion
- 1/4 cup compliant mayonnaise (*see note)
- 2 teaspoons yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Cook the bacon: Line a sheet pan with parchment paper and lay bacon strips flat on the tray. Place the bacon into the COLD oven and then turn the temperature to 375F. Bake for about 22-25 minutes, or until your preferred crispness (no need to flip). When done, lay the bacon on a paper towel lined plate to cool.
- Hard boil the eggs: Use your favorite method to hard boil all 6 eggs – I make my HBEs in the Instant Pot. Here are stovetop instructions (follow directions for Hard). Once the hard boiled eggs are cooled, peel and then roughly chop them up and add to a medium size mixing bowl.
- Mix it together: Chop the cooled bacon and add it to the bowl with the eggs, along with all remaining ingredients. Mix gently until well combined.
- Serve: Eat it plain or use lettuce wraps for Whole30, otherwise try it as a sandwich or on a croissant. Store in an airtight container in the fridge and enjoy within 4 days.
Whole30 Compliant Mayo: Here’s the mayonnaise recipe from the Whole30 website so you can make yours at home. It’s super easy! There are also multiple compliant brands you can get from the store including Primal Kitchens, Chosen Foods, and Tessemae’s. Check the ingredients and make sure there’s no sugar added and the oils used are Whole30 approved.
Bacon cooking method adapted from The Defined Dish. Nutrition information estimated with MyFitnessPal.
- Serving Size: ~2/3 cup
- Calories: 320
- Sugar: 0g
- Fat: 29g
- Carbohydrates: 2g
- Protein: 13g
Keywords: eggs, egg salad, bacon, whole30, lunch, breakfast, make-ahead