Cookie Notice
This website uses cookies to enhance user experience and gather analytical data to better improve our services.
See our Privacy Policy for more information.

Egg Salad with Cauliflower Rice and Bacon

Egg Salad with Cauliflower Rice and Bacon
10 MINUTES
This delicious and satisfying egg salad is high in healthy fats and low in carbs, making it a perfect ketogenic option for lunch or dinner. The base of the salad is made with cauliflower rice, which adds a nice texture and flavour while keeping the dish low in carbs. The eggs are boiled to perfection and mashed with a creamy, homemade mayonnaise dressing that is seasoned with herbs and spices. Crispy bacon bits are added to the salad for extra flavour and crunch. This egg salad is a great option for meal prep, as it can be made ahead of time and enjoyed throughout the week as a quick and easy meal.
Ingredients:
 
2 pinches Salt
 
2 pinches Ground Black Pepper
 
1 tbsp Chives
 
2 tsp Mayonnaise
 
2 pinches Ground Paprika
 
120g Cauliflower
 
2 tsp Mustard
 
30g Bacon
 
2 Egg(s)
Nutritional Information
430
Calories
10g
Carbs
31g
Fat
27g
Protein
Instructions:
1.

Boil the eggs for 10 min in a saucepan of simmering water

Cool, peel, chop and place them in a bowl

2.

Meanwhile add cauliflower florets into a food processor and pulse until the mixture resembles rice

3.

Heat a pan on medium heat and add bacon slices

Fry on both sides until crispy

Add cauliflower rice and cook for 2 min more

4.

Add cauliflower rice, crumbled bacon, chopped spring onions, mayonnaise, and mustard to the bowl

Season with salt, ground black pepper, and smoked paprika

Mix together and enjoy!

5.

feel free to use frozen vegetables