Egg salad gets a bad reputation mostly because of the versions made with low-quality mayo and rubbery eggs that have been sitting in a deli case too long. This one is different. Good eggs, real fermented pickles, fresh herbs, and bacon on top, plus it comes together in about 20 minutes and works for lunch all week.
This is one of those recipes that looks simple but is genuinely nourishing when you use quality ingredients. It's high protein, low carb, and endlessly flexible. Eat it straight from the bowl, on sourdough, stuffed in a lettuce wrap, or with sourdough or almond flour crackers.
Why This Recipe Is Worth Your Time
Eggs are one of the most nutritionally complete foods available. Each egg contains all nine essential amino acids, along with choline — a nutrient critical for brain function, liver health, and fetal development that most people are chronically under-consuming. The yolk is where the nutrition lives: fat-soluble vitamins A, D, E, and K2, plus lutein and zeaxanthin for eye health. If you're still eating egg whites only, this is your sign to stop.
Fermented pickles — not vinegar-brined, but actually lacto-fermented — are a meaningful source of beneficial bacteria that support gut microbiome diversity. The brine carries those same probiotics and electrolytes, which is why it makes such a good addition here beyond just flavor. Look for pickles in the refrigerated section with live cultures on the label.
Primal Kitchen mayo is made with avocado oil rather than industrial seed oils. Conventional mayo is almost universally made with soybean or canola oil — high in omega-6 linoleic acid, which contributes to systemic inflammation when consumed in excess.
Bacon adds additional choline as well as potassium. I'm a huge fan of bacon for morning sickness (something about salty protein eaten regularly really helps!). Go for pastured pork, no added nitrates, minimal ingredients.
Fresh dill and parsley aren't garnish, both are rich in flavonoids and vitamin K, and dill has been studied for its antimicrobial and blood sugar-moderating properties.
Ingredients
12 eggs, hard boiled and peeled
4 ribs celery, diced
1/2 red onion, finely diced
1–2 fermented pickles, diced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/4 cup Primal Kitchen mayo
1 tablespoon mustard
2 tablespoons fermented pickle brine
Salt and pepper to taste
4 strips bacon, cooked and crumbled
Instructions
Chop the eggs, celery, red onion, and pickles and add to a large bowl. Add the dill and parsley and fold to combine.
Add the mayo, mustard, and pickle brine and fold until everything is evenly coated. Season with salt and pepper to taste.
Top with crumbled bacon just before serving. I like to serve over leafy greens for more volume.
Tips and Notes
For best texture, don't over-chop the eggs. A rough chop with some variation in size gives you more interesting bites than a uniform mince.
This keeps well in the fridge for 4 days.
Serving ideas: on toasted sourdough, in a lettuce wrap, with Simple Mills crackers, stuffed in an avocado half, or over a bed of arugula with a drizzle of olive oil.
Makes 4 servings
Nutrition per serving: 305 Calories, 21g Protein, 24g Fat, 4g Carbs, 1g Fiber