Delicious Keto Egg Salad with Bacon & Avocado Recipe

Let me tell you, this isn’t your plain old egg salad. This is the kind that makes mornings feel like Saturday brunch, even if it’s just Tuesday. We’re talking creamy, crunchy, salty, fresh, all wrapped into one bowl. And it’s keto friendly. It uses eggs, bacon, avocado, mayo, a smidge of mustard. Quick to make, simple ingredients, big flavor.

Why you’ll love this Egg Salad with Bacon & Avocado

• Crazy easy to put together, just boil eggs, fry bacon, dice avocado, mix.
• Tons of healthy fat from egg yolks, bacon, avocado, mayo—perfect for keto.
• Satisfying texture: soft eggs, crisp bacon, creamy avocado.
• No weird stuff: just food you understand.
• Ideal for breakfast, lunch, snack, or even as a side at dinner.

I’ve eaten this for lunch maybe five times last week. No shame.

Ingredients You Will Need 

• 6 large eggs
• 4 strips thick-cut bacon (about 6 oz / 170 g)
• 1 medium ripe avocado
• ⅓ cup full-fat mayo
• 1 tsp Dijon mustard (or yellow mustard)
• 1 Tbsp fresh lemon juice
• 1 green onion, thinly sliced (about 2 Tbsp)
• Salt & pepper to taste
• Optional: a pinch of smoked paprika or chili flakes for kick

Why these? Eggs bring protein. Bacon adds fat and smoky crunch. Avocado gives softness and healthy fats. Mayo and mustard glue it all together. Green onion adds freshness. Lemon juice stops the avocado from turning dark and brings brightness. Paprika or chili can add a little surprise at the end.

Step-by-Step to Making This Keto Egg Salad

1) Boil the eggs

• Place eggs in a saucepan. Cover with cold water—about an inch above the eggs.
• Bring to a gentle boil, then turn off heat. Cover the pot and set a timer for 10 minutes.
• After that, dump out hot water and run cold water to stop cooking. Peel the eggs gently and chop roughly. Leave some texture—chunks are good.

I tried smashing them smooth once. That was an eggy paste disaster. We want bites, not baby food.

2) Cook the bacon

• Heat a skillet over medium heat.
• Add bacon strips, cook until crispy—about 4–5 minutes per side.
• Place on paper towel to drain. Once cool, chop or crumble into small pieces.

Don’t skip this. The crispiness is what makes every bite pop. Your kitchen will smell amazing, by the way.

3) Prepare avocado

• Cut the avocado in half, remove pit.
• Scoop the flesh into a bowl and dice into small chunks. Toss with lemon juice.

Lemon juice = color saver and flavor booster. Pro tip: avocado gets mushy quick, so only cut it while you mix everything else.

4) Mix it all together

In a bigger bowl, gently toss:

• Chopped eggs
• Bacon bits (reserve a couple tablespoons for garnish)
• Avocado pieces
• Mayo, mustard, green onion
• A pinch of salt & pepper
• Optional: pinch of smoked paprika or chili flakes

Taste it. Adjust salt and pepper. Maybe more mustard. I’m not the boss—make it yours.

5) Plate & serve

Spoon into a bowl. Sprinkle reserved bacon on top (extra crunch). Add a few green onion rings for color.

Serve on:

• Lettuce cups for crunch
• Low-carb crackers
• A plate next to grilled chicken
• Even on top of greens

Leftovers? Store in an airtight container in fridge up to two days. It might darken a bit but it’s still tasty.

Tips to nail it every time

• Eggs: Room‑temp eggs peel easier. Run cold water while peeling so it peels in layers.
• Bacon: Thinner bacon works too but watch the heat—it might burn quick.
• Avocado: If it’s barely ripe, let it sit at room temp for a bit before mixing.
• Mayo: Full fat only. The salad will be dry otherwise.
• Season well: Don’t skip tasting and adjusting.
• Texture: Over‑mixing = mush. Be gentle.
• Make ahead? Sure, keep eggs, bacon, avocado mixed in mayo dry and toss avocado and mayo later to keep bright green.

Nutrition (approx per serving, makes 3 big scoops)

• Calories: ~420
• Fat: ~37 g
• Protein: ~16 g
• Net carbs: ~3 g

Great macro ratio for keto. Good fats, low carbs, decent protein.

Why this Is great for keto?

Eggs, bacon, avocado, mayo, all keto staples. Each bite is high in fat, low in carbs. Fats fuel your body when carbs are low. Plus, the crunch and creaminess fight off boredom. Keto can be dry. This helps.

Eggs are nutritional champs: choline, vitamins B12, D. Avocado brings potassium, fiber, vitamin E. Bacon = fat and flavor. Mayo = fat. Mix equals a tasty mini‑meal.

Variations to keep you from zoning out

1) Crunch factor

Add chopped celery, radish, or cucumber. It freshens and gives crunch.

2) Fresh herbs

Swap green onion for dill, chives, cilantro. Dill + lemon = salad that tastes like spring.

3) Swap the mayo

Try Greek yogurt mayo blend to lighten it. Keto still.

4) Make it spicy

Add chopped jalapeño, sriracha, or hot sauce.

5) Swap meat

Use chopped turkey bacon, ham, smoked salmon, or leftover grilled chicken. Still tasty.

6) Green boost

Serve on spinach or kale for a boost of fiber.

When I made this… a tiny story

Last month I stayed with my buddy Sam. Tired of plain buttered bacon and eggs every morning, I surprised him with this salad. He looked at the bowl like it was alien technology—then tasted a forkful, nodded and said “We gotta eat this again.” He’s no cook. But he loved it. We ate it three times that week. I’ve never heard that many “this is good” in 60 seconds.

Also my dog, Mabel, stared at us so hard. I almost dropped a bit. She’s good at guilt.

Serving ideas

• Lettuce cups: Butter lettuce or romaine—light crunch.
• Low‑carb wrap: Almond flour tortilla or cheese wrap.
• Open‑face on keto bread: Toast bread, top with egg salad.
• Stuff tomato halves: Scoop core, fill with salad for summer flair.
• Meal prep: Divide into containers. Add avocado when ready to eat.
• Side dish: Goes well with grilled veggies, soups, steaks.

Shopping list

• Eggs (6)
• Thick‑cut bacon (4 strips)
• Ripe avocado (1)
• Full-fat mayo (check label—no sugar)
• Dijon mustard
• Lemon (or bottled juice)
• Green onion
• Optional: smoked paprika, chili flakes, celery, dill

If you don’t have things like green onion, use white onion or skip.

Step‑by‑step Summary

• Eggs in water

Fill pot, boil, timer, peel, chop.

• Frying bacon

Skillet, sizzle, flip, crispy, drain.

• Avocado ready

Cut, pit, dice.

• Mix bowl

Eggs + bacon + avocado + mayo + mustard + onion.

• Taste test

Season to your mood.

• Final bowl

Top with bacon, fresh onion.

High‑protein boost

Add ¼ cup shredded cheddar or cooked chicken breast. Makes it heavier but still low carb.

Make it ahead

• Day before: boil eggs and bacon. Chop both and store separately in fridge.
• Morning: dice avocado, toss everything with mayo and mustard.
• Keeps in fridge up to two days. After that, egg yolks darken and flavor dulls.

A note on mayo

Choose one with quality oil—olive oil mayo, avocado oil mayo. Skip diet mayo (has sugar/sugar alcohol). Don’t freak out—epsilon omega‑3 statements aside, for keto, full‑fat mayo is your friend. Fat fuels you when carbs are low.

Keto macros done right

This salad hits fat hard (37 g) with protein (16 g) and carbs kept to minimum (3 g). If you’re eating 20–30 g net carbs daily, this fits well. If you track macros: enter servings. It’s easy to adjust portion size.

Extra flavor tips

• Try a drop of Worcestershire sauce for umami.
• A splash of pickle juice or chopped dill pickle = tang.
• Swap lime juice for lemon for a different vibe.
• Add 1 Tbsp chopped sun‑dried tomatoes—just a dash of sweetness, still low‑carb.

Common mistakes

• Overcook eggs: leads to gray yolk and sulfur smell. Stick to 10 min.
• Burn bacon: cook medium heat, watch it.
• Mash avocado: keep it chunky, toss gently.
• Use low fat mayo: salad ends up dry. Use full-fat.
• Skip seasoning: eggs and avocado are bland on their own.

Season, taste, season again.

Why this is the Best Keto Egg Salad with Bacon & Avocado Recipe

This recipe balances flavors perfectly: creamy, salty bacon bite, bright lemon, slight sharpness from mustard. Tasty and filling. No boredom.

Nutritionally, you get protein, fats, fiber, vitamins. Avocado brings potassium; eggs bring vitamin D; bacon brings fat and smoky flavor. Mix with mayo = satiety.

One-pan version for lazy cooks

If you want minimal dishes:

• Boil eggs in one pot.
• While they cook, fry bacon.
• Use same skillet for a quick mayo-warm mix if you like it warm.
• Skip extra bowls: chop everything on a plate or tray and mix.
• Clean up fast.

Gluten‑free and egg‑salad variations

This is naturally gluten-free. If you share with non-keto friends, serve in bread or pita for them.

If you’re avoiding eggs sometimes, you could use soft tofu or chopped cooked chicken as base. Same mix. It’ll change texture, but still good.

Keto meal plan idea

• Breakfast: Keto egg salad lettuce wrap + black coffee.
• Lunch: Leftover egg salad on keto bread + side salad.
• Snack: Celery sticks dipped in remaining egg salad.
• Dinner: Grilled salmon + this egg salad side.
• Dessert: Berries and whipped cream.

What You Need To Know

• You can cook bacon in the oven: 400 °F, 15–20 min, bacon on rack above a tray. It stays flat.
• To peel eggs easier: after cooling, crack all over and roll in hands—shell comes off.
• If mustard is too strong, start with ½ tsp.
• Want it spicy? Add diced jalapeño or hot sauce.
• If avocado is underripe, use ½ lime juice and let it sit 5 min after mixing.
• Use Greek yogurt mayo half + half for lighter feel.

Conclusion

This keto egg salad with bacon & avocado is a keeper. Simple, tasty, hearty, decked with flavor. It works for anyone: keto, low-carb, someone just sick of plain bread salad. You can prep it, stash it, bring it to lunch, or make it a party dip. No fuss, no weird ingredients, no drama.

Give it a go. Chop eggs, crisp bacon, dice avocado, stir, taste, munch. You might find yourself eating it for three meals straight—and that’s okay.

Let me know how it goes!

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