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 as I steer clear of the store-bought variety (which usually contains vegetable oil which I avoid like the plague). Enjoy!
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Carbs 1.4g | Fat 27g | Protein 18g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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Best Ever Egg Mayo Salad (Keto)
- 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
- 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
- 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!
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Nutritional Information per serving
Calories 318Kcal / 1331kJ
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.
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