Carnivore Egg Salad Bacon (Printable Format)
Creamy eggs mixed with savory bacon, mayo, and beef tallow offer a rich, protein-packed bite with satisfying texture.
# Needed Ingredients:
→ Main Components
01 -
8 large pasture-raised eggs
02 -
1/2 cup mayonnaise made with avocado oil
03 -
1/4 cup salted butter, softened
04 -
2 tablespoons rendered bacon fat, cooled
05 -
1 teaspoon fine sea salt
06 -
1/2 teaspoon freshly ground black pepper
07 -
1/4 cup finely chopped crispy bacon
→ Optional Garnish
08 -
2 tablespoons beef tallow
# Preparation Steps:
01 -
Place eggs in a medium saucepan in a single layer. Cover completely with cold water, ensuring at least one inch of water above the eggs. Bring to a rolling boil over high heat, then cover with a tight lid and remove from heat. Let stand in hot water for 12 minutes.
02 -
Prepare an ice bath with cold water and ice cubes in a large bowl. Use a slotted spoon to immediately transfer the eggs into the ice bath when the timer goes off. Cool for at least 15 minutes until the eggs are cold to the touch.
03 -
Gently crack each egg all over and roll between your palms. Start peeling from the wider end under cool running water to ease removal. Pat eggs dry, then chop into quarter-inch pieces or mash, according to preferred texture.
04 -
In a large mixing bowl, combine mayonnaise, softened salted butter, and rendered bacon fat. Blend thoroughly until smooth.
05 -
Add chopped eggs to the creamy fat base. Sprinkle in fine sea salt and freshly ground black pepper. Fold gently with a spatula to preserve egg pieces. Add chopped crispy bacon last and fold until evenly distributed.
06 -
Transfer salad to an airtight container and refrigerate for at least 2 hours to allow flavors to meld and fats to firm. Stir gently before serving. Garnish with beef tallow or extra bacon if desired.
# Supplementary Details:
01 -
Chilling improves both texture and flavor, so avoid skipping the refrigeration step.