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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 a pot with water until just submerging eggs. Bring water to a rolling boil, decrease the heat to medium-low, cover with a lid, and boil for 10 minutes. After 10 minutes, immediately transfer eggs to an ice bath.
  2. While eggs chill in an ice bath, fry bacon in a large pan until crisp. Transfer bacon to paper towel-lined plate to remove excess grease. Crumble bacon using hands or pulse in a food processor. Reserve 1/4 cup bacon grease.
  3. Transfer reserved bacon fat to a 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 an 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

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