Go Back
+ servings

Sweet Potato Bacon Egg Salad

Course Appetizer, Breakfast, Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 2
Calories 142 kcal



  • 1 Sweet potato (diced)
  • 6 pieces bacon (chopped)
  • 2 Eggs (hard boiled and cubed)


  • 1/2 c Coconut milk
  • 1 tbsp Dill (dried)
  • 2 tbsp Juice from 1/2 lemon
  • 1 tbsp Yellow mustard
  • 1/2 tsp Salt
  • 1 tsp Onion powder


  1. Boil eggs, remove shells, and cube.
  2. Brown bacon until crisp, and chop roughly.
  3. Using leftover bacon fat in the pan, fry diced sweet potato until tender (about 8-10 minutes).
  4. While those items are cooking, add ingredients for the dressing to a medium-sized mixing bowl, and whisk.
  5. Once everything is complete, add bacon, eggs, and potatoes to a large bowl, and combine well.
  6. Once combined, spoon into bowls, and top with dressing mixture.

Recipe Notes

I recommend storing the dressing and potato salad separately, so that the ingredients stay fresh.

Nutrition Facts
Sweet Potato Bacon Egg Salad
Amount Per Serving
Calories 142 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 591mg26%
Potassium 297mg8%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 350IU7%
Vitamin C 14.9mg18%
Calcium 160mg16%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.