Carnivore Egg Salad
A delightful and satisfying egg salad loaded with protein and healthy fats, perfect for a carnivore diet or as a protein-rich meal option.
Ingredients
Main ingredients
- 8 large pasture-raised eggs Use high-quality eggs for better flavor.
- 1/2 cup high-quality mayonnaise made with avocado oil Opt for a cleaner, healthier mayonnaise.
- 1/4 cup softened salted butter Adds depth to the flavor.
- 2 tablespoons rendered bacon fat, cooled Enhances richness.
- 1 teaspoon fine sea salt To taste.
- 1/2 teaspoon freshly ground black pepper Freshly ground for better flavor.
- 1/4 cup finely chopped crispy bacon pieces For added crunch.
- 2 tablespoons beef tallow For optional garnish.
Instructions
Preparation
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, cover, remove from heat, and let sit for 12 minutes.
- Transfer eggs to an ice bath and chill for 15 minutes until cool. Peel the eggs under running water, then chop into 1/4-inch pieces.
- Combine mayonnaise, softened butter, and bacon fat in a large bowl and whisk until smooth and slightly fluffy.
- Add chopped eggs, salt, and pepper to the fat mixture and fold gently to combine without overmixing.
- Fold in bacon pieces, transfer to an airtight container, and refrigerate for at least 2 hours before serving.
Notes
Store in an airtight container for up to three days. Avoid leaving it out for extended periods at room temperature.