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Carnivore Egg Salad

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A rich and creamy egg salad packed with crispy bacon for a decadent twist on the classic.

Ingredients

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  • 8 large pasture-raised eggs
  • 1/2 cup high-quality mayonnaise made with avocado oil
  • 1/4 cup softened salted butter
  • 2 tablespoons rendered bacon fat, cooled
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped crispy bacon pieces
  • 2 tablespoons beef tallow for optional garnish

Instructions

  1. Place eggs in a single layer in a saucepan, covering them with cold water by 1 inch. Bring to a rolling boil, then cover the saucepan and remove from heat. Let sit for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 15 minutes until cool.
  3. Peel the eggs under running water to help remove the shells smoothly. Chop the eggs into 1/4-inch pieces and set aside.
  4. In a large bowl, combine the mayonnaise, softened butter, and cooled bacon fat. Whisk until the mixture is smooth and slightly fluffy.
  5. Add the chopped eggs, fine sea salt, and freshly ground black pepper to the fat mixture. Fold gently to combine without overmixing.
  6. Gently fold in the crispy bacon pieces, ensuring they are evenly distributed throughout the egg mixture.
  7. Transfer the egg salad to an airtight container and refrigerate for at least 2 hours before serving.

Notes

Use fresh pasture-raised eggs for richer flavor; any leftovers can be kept in the refrigerator for up to 3 days.

Nutrition

Find it online: https://thestationrecipes.com/carnivore-egg-salad-recipe/

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