Are you tired of the same old boring eggs? Well, hold onto your forks because this Carnivore Egg Salad recipe is about to blow your mind (and taste buds)!
With the perfect combination of hard-boiled organic free-range eggs, crumbled cooked bacon, and buttery mayo, this salad will have you feeling like a true carnivore champion. So, get ready for a flavor experience that will have you saying, “eggs-cuse me, can I have some more?”
As you might have some questions about this recipe, let’s tackle them first. And, if I didn’t answer your question here, please post it in the comments.
What is this Carnivore Egg Salad about?
This Carnivore Egg Salad recipe is a delicious and protein-packed dish that is perfect for carnivores — or anybody — who are looking for a new way to enjoy their hard-boiled eggs. It’s made with organic free-range eggs, crumbled cooked bacon, butter mayonnaise, and unrefined sea salt.
The eggs are mashed with a fork and mixed with the bacon and mayonnaise until well combined. The salad is then seasoned with salt to taste and can be served with egg white tortillas, steak, or fish, for eggs-ample.
Can I use regular eggs instead of organic free-range eggs?
Yes, you can use regular eggs if that’s all you’ve got. However, organic free-range eggs are often considered to be healthier and more sustainable.
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon is fine. However, keep in mind that it has a slightly different flavor and texture than regular bacon. Plus, the fat profile is also different (more omega-6 fatty acids, which is not necessarily a good thing because they can be inflammatory in high amounts).
Can I use regular mayonnaise instead of butter mayonnaise?
Absolutely no — if you mean store-bought mayonnaise. Those contain inferior vegetable seed oils like soybean oil, canola oil, or other seed oils that are toxic for humans. I suggest you avoid vegetable seed oils at all costs in your diet!
That said, you can use homemade mayonnaise made with fruit oils, i.e., avocado oil or olive oil. But, of course, in that case, you cannot call this dish carnivore anymore.
You can also make carnivore mayonnaise using tallow, bacon fat, or lard instead of butter.
How long can I store the leftovers in the fridge?
You can store the leftovers in the fridge for up to two days. Keep in mind that the mayonnaise contains raw egg and should be used as soon as possible.
If you use mayonnaise made with pasteurized egg yolks, you can store the egg salad a bit longer in the fridge. However, always smell and taste the dish before consuming it to ensure it’s not spoiled. Your senses tell best if the egg salad is edible or not.
Can I add other ingredients to the salad, such as diced onions or celery?
Well, of course you can, if you tolerate veggies and include them in your diet. In case you want to keep your salad carnivore, please check the Tips for Variations section further below.
Step-by-Step Instructions on How to Make This Carnivore Egg Salad
This dish is super simple to make with only 4 ingredients, so let’s take a closer look at how to whip it up in mere minutes:
Take 6 hard-boiled (preferably organic and free-range) eggs.
Place the peeled eggs into a bowl.
Mash the eggs with a fork.
Add 1/2 cup (120 ml) cooked crumbled bacon…
…and 1/3 cup (80 ml) butter mayonnaise (or another carnivore mayonnaise).
Mix with a fork until well combined.
Add unrefined sea salt to taste. I use 1/2 teaspoon. Mix again until well combined.
Serve with egg white tortillas or with a steak or fish. I have made these egg white tortillas from the leftover egg whites after making the butter mayo.
A Warning About AI-Created Content
Before I get into details on how I came up with this recipe, I want to warn you about AI and how it violates copyrights.
The week was incredibly busy thanks to my 50th birthday and all the activities related to it. More about that in the General Prattling section below.
So, because of my busy week, I needed a particularly simple and quick recipe. I browsed through my recipe ideas, but nothing sounded inviting enough. Therefore, I turned to AI and asked for ideas for an easy carnivore recipe that I could post on my blog.
I use AI every day, so it’s nothing new to me. I’ve noticed that AI works best for ideas; you cannot create high-quality content with it.
So, I made the following question for the AI: “I need a super quick and easy carnivore recipe to publish on my blog. It should contain a maximum of 5 ingredients. Give me some ideas.”
Well, guess what the AI answered? —It gave me my own recipe as the first idea! See the following screenshot:
I was pretty devastated. I was hoping for a novel idea that the AI would have generated from the existing data around the web. But no, it gave me my own recipe!
Exasperated by this answer, I asked for another, unique, carnivore recipe. This time, AI threw me a meatball recipe — that contained spices such as onion powder, garlic powder, and black pepper. I’ve got no idea if the AI had copied the recipe from someone’s page, but spices are not carnivore, and I notified the AI about that.
Then, AI suggested another recipe — again with spices such as onion powder and apple cider vinegar! Even worse: that recipe was my beef jerky recipe (that I don’t claim being carnivore).
I was devastated. Just think how many people ask for ideas from ChatGPT or other AI services and get these suggestions that are exact copies of existing content on the web! How many times copyrights are violated just because of using AI-created content?!
How I Came up with This Easy Carnivore Recipe
So, after this huge disappointment, I decided to use my own brain to ideate an easy recipe to avoid further headaches — and wasting my precious time.
Soon, I came up with the idea of Carnivore Egg Salad — just because I had about 50 eggs in my fridge that needed to be used before they spoil.
I thought I would use hard-boiled eggs for my salad, and instead of regular homemade keto mayo, I use my butter-based mayonnaise — to which I can use some of my eggs as well.
Naturally, the egg salad needed some further animal-based ingredients, and what could be a better ingredient than bacon? Adding cooked, crumbled bacon for taste and texture sounded really mouthwatering.
After pondering the measures I was ready to throw the salad together and shoot the photos — and naturally enjoy the delicious salad to my heart’s content.
It was incredibly tasty, flavorful, and super satisfying. I stayed full and energized for the rest of the day.
Here’s the recipe for you to enjoy:
- 6 hard-boiled organic free-range eggs
- 1/2 cup = 120 ml crumbled cooked bacon
- 1/3 cup = 80 ml butter mayonnaise or another carnivore mayonnaise
- 1/2 teaspoon (or to taste) unrefined sea salt
- Peel the eggs and put them into a bowl.
- Mash the eggs with a fork.
- Add the crumbled bacon and the mayonnaise.
- Mix until well combined.
- Season with salt to taste.
- Serve with egg white tortillas or with a steak or fish.
- Store the leftovers in the fridge for up to two days. Note: the mayonnaise contains raw egg and should be used as soon as possible.
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|Nutrition information||In total||Per serving (makes 4 servings)|
|Protein||58.1 g||14.5 g|
|Fat||120.6 g||30.2 g|
|Net carbs||1.7 g||0.4 g|
|kcal||1308 kcal||327 kcal|
Tips for Variations
If you want some variation on your bacony egg salad, here are some ideas to try out:
- Steak and Egg Salad: For a heartier and more filling salad, add diced cooked steak to the egg salad. This will add an extra protein boost and a rich, meaty flavor. You can use any type of steak you prefer, such as sirloin, ribeye, or flank steak. Simply cook the steak to your desired level of doneness, let it cool, and then dice it into small pieces. Mix it in with the egg salad, and enjoy! You can omit the bacon if you don’t include pork in your diet.
- Pork Belly and Egg Salad: For a richer, more decadent flavor, use chopped cooked pork belly instead of bacon in the egg salad. Pork belly is a fatty cut of meat that is perfect for a carnivore diet. Simply cook the pork belly until it’s crispy and then chop it into small pieces. Mix it in with the egg salad and enjoy the rich, meaty flavor.
- Sausage and Egg Salad: For a spicy kick, replace the bacon with diced cooked sausage or chorizo. Sausage is a great source of protein and adds a robust, savory flavor to the salad. You can use any type of sausage you prefer, such as Italian sausage, breakfast sausage, or spicy chorizo. Simply dice the sausage and cook until it’s browned. Let cool, and mix it in with the egg salad. Enjoy the spicy, rustic flavor.
- Blue Cheese and Egg Salad: For a tangy, savory flavor, top the egg salad with crumbled blue cheese or sliced hard cheese such as Parmesan. Blue cheese is a great source of delicious fats and adds a bold, tangy flavor to the salad. Simply crumble the blue cheese or slice the hard cheese and sprinkle it on top of the egg salad. Enjoy the creamy, piquant flavor combination.
- Ham and Egg Salad: Ah, the good old combination of ham and eggs! For a salty, savory flavor, replace the bacon with diced cooked ham or prosciutto. Ham is another great source of complete protein and adds a mildly salty flavor to the salad. Simply dice the cooked ham or prosciutto into small pieces and mix it in with the egg salad. Enjoy the delectable, classic flavor combination.
- Shrimp and Egg Salad: For a lighter and seafood twist on the bacony egg salad, replace the bacon with cooked, chopped shrimp. Shrimp is a wonderful source of protein and adds a delicate, briny flavor to the salad. Simply cook the shrimp until it is pink and opaque, let it cool, and then chop it into small pieces. You can also use cooked salad shrimp. Mix the cooked shrimp in with the egg salad and enjoy the light, refreshing flavor with a note of sea breeze.
If you follow me on social media, you couldn’t have avoided the funny games and fuzz around my 50th birthday. A big thanks to those who participated, and a special thanks for those hundreds of congratulatory comments and messages. That really was heartwarming.
And naturally, I want to congratulate the three lucky winners of the competition — two of which are located in Finland!
I celebrated my 50th birthday just with my family on Wednesday. We went to eat to a local meat restaurant. We ate a lot, and all the meat was super tender and delicious.
I also made a keto birthday cake. The number 5 is a savory cake and the 0 is a sweet cake. I will post the recipes on my Finnish blog as soon as I can, however, I have some more urgent tasks, like packing more potato fiber and spices, as I sold out all those during the huge discount I had related to my birthday in my online store!
Thanks again to everybody who remembered my birthday for making it special!