Sunday, June 22, 2014

Practical Paleo Bacon & Egg Salad

  • 12 eggs
  • 1/4 cup Baconnaise
  • Sea salt and black pepper to taste
  • 12 slices of bacon, chopped
  • 2 tablespoons fresh chives, chopped (optional)

Take eggs out of the refrigerator and allow them to come to room temperature.
Fill a large pot with 8 cups of water and bring it to a boil.

Place the eggs in the boiling water for 10 minutes. Remove the eggs and place them in a large bowl with ice water for 10 minutes. This will keep them from turning green around the yolk.

Peel the eggs, place them in a bowl and mash them with a potato masher or large fork. Mix in the Baconnaise, sea salt, black pepper, chopped bacon, and chopped chives.

Prep Time: 20 mins. / Cooking Time: 20 mins. / Yield: 4 servings

Source: Practical Paleo by Dianne Sanfilippo, BS, NC

Practical Paleo Baconnaise


  • 2 egg yolks
  • 1 Tbs lemon juice
  • 1 tsp Dijon mustard (gluten-free)
  • 3/4 cup bacon fat, melted and cooled to room temp
In a medium-sized mixing bowl, whisk together the egg yolk, lemon juice, and mustard until blended and bright yellow (about 30 seconds).
Add 1/4 cup bacon fat to the yolk mixture a few drops at a time, whisking constantly.
Gradually add the remaining bacon fat in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color.
Store in a glass jar in the refrigerator for up to a week.

Prep time: 15 mins. / Yield: 3/4 cup

Source: Practical Paleo by Dianne Sanfilippo, BS, NC