Keto Bacon Egg Salad Rolls
Keto Bacon Egg Salad Rolls are paleo, low carb, and make for a very satisfying and tasty appetizer, snack, or grab and go breakfast or lunch.
Natural release time
keto appetizers, keto bacon egg salad rolls, paleo appetizers
deli ham or turkey
Sauce Pan Directions:
Add the eggs to a saucepan and fill with cold water. Bring water to a rolling boil and immediately remove from heat. Cover saucepan and let the eggs stand for 10-12 minutes.
While eggs are resting, prepare an ice bath.
Take the eggs out of the water in a saucepan and add eggs to the ice water bath and let cool for 5 minutes in the bath. Remove from ice bath and peel eggs.
Chop the eggs and add them to a medium-sized bowl.
Add mayonnaise, paprika, pepper, and chopped bacon. Mix well. Add 1 ½ tbsp egg salad to each ham or turkey slice and roll-up.
Instant Pot Directions:
Add 1 cup water to the inner pot of the Instant Pot. Place steamer basket or trivet on top of the water. Carefully place eggs on top of trivet or basket.
Secure and lock the lid. Turn the pressure release valve to Sealing.
Select Pressure Cook (or Manual) setting on High Pressure and set the cooking time for 5 minutes.
While eggs are cooking, prepare an ice bath.
When cooking is complete, let the pressure Release Naturally for 5 minutes (don’t do anything; just let the pot sit for 5 minutes).
Then Quick Release the remaining pressure by using a wooden spoon or potholder to turn the pressure release valve to Venting.
Open the lid and transfer the eggs to the ice bath to cool for 5 minutes. Remove from bath and peel eggs.
Chop the eggs and add them to a medium-sized bowl. Add mayonnaise, paprika, pepper, and chopped bacon. Mix well. Add 1 ½ tbsp egg salad to each ham or turkey slice and roll-up.
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*all nutritional data are estimates based on the products I used*
Yield: 16 rolls, Serving Size: 2 rolls- Amounts per serving: