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Warm Bacon and Egg Salad

  • Author: Sara Nelson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This Warm Bacon and Egg Salad is the most delicious keto dinner recipe! This salad is low-carb, keto, dairy-free, paleo, Whole30-compliant, nut-free, coconut-free, gluten-free, grain-free, sugar-free, and contains only 1.9 grams of net carbs per serving!



  1. In a small pot over medium-high heat, add eggs and fill pot with water until just submerging eggs. Bring water to a rolling boil, decrease heat to medium-low, cover with a lid, and boil for 10 minutes. After 10 minutes, immediately transfer eggs to ice bath.
  2. While eggs chill in ice bath, fry bacon in large pan until crisp. Transfer bacon to paper towel-lined plate to remove excess grease. Crumble bacon using hands or pulse in food processor. Reserve 1/4 cup bacon grease.
  3. Transfer reserved bacon fat to small saucepan and add apple cider vinegar, dijon, salt, and pepper. Over low heat, bring mixture to a simmer and whisk together until all ingredients are fully incorporated. Remove from heat and set aside.
  4. To a small pan, add avocado oil and sunflower seeds and heat over medium-low heat until golden, about 1-2 minutes.
  5. Once eggs have sat in ice bath for 10-15 minutes, peel eggs and slice lengthwise.
  6. To a large mixing bowl, add hard-boiled eggs, crumbled bacon, toasted sunflower seeds, romaine, chopped green onions, and warm bacon dressing and toss using spoons or tongs. Divide salad between 4 bowls and serve.

Keywords: keto salad, bacon and egg salad, breakfast salad, bacon salad, whole30 salad