Bacon Ranch Egg Salad
This Bacon Ranch Egg Salad is a low-carb, protein-packed lunch that delivers big flavor with minimal effort. Made with hard-boiled eggs, crispy bacon, and creamy ranch dressing, it’s the perfect keto-friendly option for quick meals, meal prep, or satisfying snacks.
Equipment
- Medium pot (for boiling eggs)
- Frying pan (for cooking bacon)
- Mixing bowl
- Spoon or fork (for mashing and mixing)
- Airtight container (for storage)
Ingredients
- 6 hard-boiled eggs
- 4 –6 strips of cooked bacon crumbled
- 3 –4 tablespoons ranch dressing or Greek yogurt ranch
- 2 tablespoons chopped green onions
- Salt to taste
- Black pepper to taste
- Optional: Ranch seasoning powder for extra flavor
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil, then simmer for 9–10 minutes. Cool and peel.
- Cook the bacon: In a frying pan over medium heat, cook bacon until crisp. Drain and crumble.
- Mash the eggs: Add peeled eggs to a mixing bowl. Mash roughly with a fork—leave some texture.
- Mix it up: Add crumbled bacon, ranch dressing, green onions, salt, and pepper. Mix until combined.
- Taste and adjust: Add more ranch or bacon if needed.
- Serve or store: Serve immediately or refrigerate in an airtight container.
Notes
Use peppered bacon for an extra kick.
For a lighter version, use Greek yogurt instead of mayo-based ranch.
Best enjoyed within 3–4 days—do not freeze.
Delicious in lettuce cups, keto wraps, or over roasted veggies.
Pairs well with Keto Ground Beef Veggie Bowl or Sheet Pan Cajun Sausage and Shrimp.