“Who doesn’t love a simple egg mayo salad? Here I simply added finely chopped gherkins (or cornichons) which add a little texture and acidity. I topped the whole lot with crispy bacon and enjoyed this as a side salad at our BBQ. I used my own homemade mayonnaise recipe.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
Disclosure: Like many blogs, Fats of Life® is part of the Affiliates Program on Amazon. The links to the products on this page are affiliate links, meaning – at no additional cost to you – the author may earn a small commission if you click through and make a purchase.
More on Best Ever Egg Mayo Salad…
Egg salads are a popular choice among health-conscious individuals. In my keto-friendly version, I add smoked bacon and tangy cornichons to elevates its flavour profile. This satisfying and tasty combination keeps you on track with your low-carb, high-fat diet.
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The key ingredient of any egg salad is, of course, eggs. They provide a rich source of protein and healthy fats while being extremely low in carbohydrates. Combining finely chopped hard-boiled eggs with crispy, smoky bacon adds a delightful contrast of textures and flavours. The bacon’s distinct smokiness complements the eggs’ creaminess, creating a symphony of taste in every bite.
To further enhance the taste, small, tangy cornichons lend a refreshing and acidic note to the salad, balancing the richness of the eggs and bacon. The cornichons’ crunch adds a pleasant texture and a burst of tanginess that cuts through the creaminess.
This delicious combo ensures that every bite is a delightful adventure, keeping you satiated and satisfied while staying true to your keto lifestyle.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Best Ever Egg Mayo Salad, as well as all the Salads on Fats of Life®.
Best Ever Egg Mayo Salad (Keto)
Per serving
Equipment
Ingredients
- 100 g (3.5 oz) streaky smoked bacon, chopped small
- 6 free-range eggs
- 60 g (2.1 oz) pickled gherkins (or cornichons), very finely chopped
- 200 g (7 oz) iceberg lettuce, finely sliced
- generous handful parsley, finely chopped
- 1 tsp olive oil
- salt
- 55 g (1.9 oz) Keto Mayonnaise, Fats of Life recipe
- a little juice from gherkin jar, (only if needed)
- sea salt flakes
- freshly ground black pepper
Instructions
- Fry the bacon pieces over moderate heat until they are safely cooked through, approximately 2 minutes.
- Increase the heat and cook for an additional minute until they are crispy. Remove the pieces and place onto a plate lined with kitchen paper to absorb excess grease. This will also ensure they stay super crispy.
- In the meantime, boil the eggs (approx 10-12 minutes to hard-boil), then remove and leave to cool completely in a bowl of cold water. Dice the gherkins (or cornichons, if using) to very, very small dice. This is best done with a very sharp paring knife.
- Place the shredded lettuce and chopped parsley in a bowl. Drizzle in the olive oil and season with salt. Toss well to lightly coat the lettuce.
- Peel and chop the eggs and place into a bowl. Add the finely diced gherkins and Keto Mayonnaise. Combine well.
- Taste the mixture and adjust the acidity. (This will depend on what kind of mayonnaise you chose to use.) I added two teaspoons of the pickling juice from the gherkin jar to adjust the acidity, but that step is optional.
- Serve the egg mayo mixture over the lettuce and season with salt flakes (if needed) and plenty of freshly ground black pepper. Top with the crispy bacon bits and enjoy!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
Calories 318Kcal / 1331kJ
Fat 27g
Carbohydrates 1.4g
Protein 18g
Allergens
Eggs
Sulphites
Mustard (found in the mayo; may be found in some pickled gherkins - check label)
Celery (may be found in some brands of pickled gherkins - check label)
See all the Salads on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx