Carnivore Egg Salad (No Mayo) - For the Carnivore Diet
This egg salad skips plant oils and mayo, using mashed cooked yolks and warm animal fat for a rich, naturally creamy texture. It’s simple, satisfying, and completely carnivore-friendly.
Use butter or ghee for a gentle dairy richness, or swap in warm bacon fat or beef tallow for a fully dairy-free version. A brief chill lets the fats set and the salad hold together beautifully. Optional add-ins like crisp bacon or shredded cheese keep it all-animal while adding texture.
Serve it straight from the bowl, roll it into deli meat, spoon it over a grilled burger, or enjoy with pork rinds for crunch. Nutrition estimates exclude optional ingredients.
Ingredients
- 6 large eggs
- 2 tablespoons softened butter or melted ghee (or use warm bacon fat/beef tallow for dairy-free)
- 2 slices bacon, cooked crisp and finely chopped (optional)
- 1 tablespoon sour cream or heavy cream (optional, for extra creaminess)
- Fine salt, to taste
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water by 1 inch, bring to a gentle boil, then simmer 9–10 minutes. Transfer eggs to ice water to cool completely, then peel.
- Make the binder: In a mixing bowl, mash two of the cooked yolks with the softened butter or melted ghee until smooth and creamy. If using, whisk in a spoonful of warm bacon fat or 1 tablespoon sour cream/heavy cream to loosen into a thick dressing. Season lightly with salt.
- Chop the eggs: Roughly chop the remaining peeled eggs (including the two yolkless whites) into small pieces.
- Combine: Fold the chopped eggs into the creamy yolk-fat mixture until everything is evenly coated. Add the chopped bacon if using.
- Season and set: Taste and add more salt as needed. Chill 10 minutes to let the fats set and the salad hold together.
- Serve: Enjoy as-is, rolled in sliced roast beef or turkey, over a hot burger patty, or with pork rinds.