Gluten Free Bacon Chive Egg Salad
Creamy, smoky, and loaded with fresh chive flavor, this egg salad is the kind of recipe that disappears fast — especially when you're feeding four hungry people. Hard-boiled eggs get roughly chopped and folded into a tangy dressing of mayonnaise, Dijon mustard, and a splash of apple cider vinegar, giving every bite a bright, balanced kick. Crispy crumbled bacon takes it over the top, adding a savory crunch that makes this feel more like a treat than a simple lunch. A dusting of smoked paprika ties everything together with just a hint of warmth and color. The whole thing comes together with naturally gluten-free ingredients, so there's no swapping or substituting required — just straightforward, satisfying food. Serve it tucked into crisp lettuce leaves for a lighter option, or pile it onto your favorite gluten-free bread for something more substantial. It keeps in the fridge for up to two days, making it a smart make-ahead option for busy weeks.
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Learn more →Ingredients
4 servings
- 8 large eggs
- 4 strips bacon
- ⅓ cup mayonnaise
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 3 tbsp fresh chives, thinly sliced
- ¼ tsp smoked paprika
- salt and pepper, to taste
For serving
- gluten free bread or lettuce leaves, for serving (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then cover the pan, remove from heat, and let the eggs sit for 11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let them cool for at least 10 minutes, until completely cold to the touch. Peel and roughly chop into ½-inch pieces.
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