Lusty Egg Salad
Ah, egg salad. It’s a staple at picnics and BBQs, but everyone at the family reunion knows which aunt brings the bland, mushy goop and which aunt rocks it out with the spicy & fresh spread.
I devised this recipe out of a love for flavor and a hatred for seed oils! The key to a flavorful, properly textured egg salad is to separate the whites from the yolks, treating each separately and with proper respect. Not to worry - it’s easy and I’ve got a method to my madness. You’ll love the thick, tangy results!
Speaking of tang, you’ll want to get your hands on the mustard I use: Lusty Monk. It’s fresh, spicy, produced in small batches, and provides a kick without being overpowering.
This egg salad is delicious all by its lonesome, but I also love to eat it with Carnivore Snax chicken sliders OR my homemade egg white buns. To shape the buns into sliders, you can use a muffin tin or egg poaching tray. The dough mixture is easily prepared in a stand mixer.
Get creative - serve your egg salad with egg white buns, wraps, or dehydrated meat chips!
Egg White Buns
1 1/2 cups egg white powder
1 1/2 cups water
1/2 teaspoon cream of tartar
Pinch of salt
2 (7 oz each) packets unflavored gelatin
2 tablespoons melted butter
Egg Salad
6 eggs, hardboiled and peeled
12oz sugar free bacon (I use Applegate)
1/4 cup tangy mustard (I use Lusty Monk)
1 tablespoon Redmond’s Garlic Salt
1 tablespoon Old Bay seasoning
(optional) 1/2 teaspoon black pepper
Splash of apple cider vinegar
For the buns:
Combine the water, egg white powder, cream of tartar, and salt in large mixing bowl. Use stand or hand mixer to whip until stiff.
Use a silicone spatula to stir in gelatin and butter until thoroughly combined.
Place mixture into greased muffin tin or egg poaching pan. Note that the batter does not rise much, so the shape you form before placing the mixture in the oven is the form you’ll get when you’re finished.
Bake at 325° F for 25 minutes. Turn off oven and allow buns to cool for 5-10 more minutes, then remove from the oven and allow to cool completely.
For the egg salad:
Slice the hardboiled eggs lengthwise. Place the yolks in a medium mixing bowl; set the whites aside on the cutting board.
Cook bacon in frying pan or air fryer to your desired crispiness. I enjoy mine on the crispy side so I air fry at 400°F for 7 minutes.
Add the leftover bacon grease, mustard, apple cider vinegar, and spices to the egg yolks and mix thoroughly until smooth. Use a whisk to ensure all lumps are removed.
Chop the egg whites into medium pieces, as shown below. Fold whites into yolk mixture with spatula until combined.
Eat the egg salad immediately or refrigerate in an air tight container up to one week.
Toast the buns if desired, then slice and add your egg salad and bacon for a tasty sandwich. I also enjoy scooping egg salad out of the bowl with Carnivore Snax chicken sliders. Use your imagination and share how you eat egg salad with me on Instagram!
