• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

If a visual will help, watch the Instagram Reel for this recipe.

Make the Duck Fat Mayo (if using).

• Use this recipe.

Cook the bacon.

• Using your kitchen shears, chop up the bacon into thin slivers (like 1/2 inch x 1 inch).
• At medium heat, cook the bacon in your cooking pan.
• Once the bacon is cooked to your liking (I recommend making it on the crispier side since it will be going into the dip and will naturally soften), remove it from the pan and place it on a plate to cool.

Boil your eggs.

• Fill your cooking pot with water (enough water to cover all eggs), and bring it to a boil.
• Once the water is boiling, gently drop the eggs in.
• Leave the water at a full boil, and boil the eggs for 8 minutes 30 seconds.
• Once the time is up, remove the cooking pot from heat and immediately run cold water over the eggs. Placing them in an ice water bath will work too.
• Once the eggs are cool, peel the shells and discard them (or save them if you have another use for them).

Make the egg dip.

• Using your vegetable grater, shred the soft-boiled eggs into your mixing bowl. For a visual, check out the Instagram Reel for this recipe.
• Add the bacon and the rest of ingredients (aside from the Carnivore Crisps) into the mixing bowl.
• Mix well until all ingredients are evenly incorporated.

Serve and enjoy.

• On a serving plate (if using), add the dip and Carnivore Crisps. Any Carnivore Crisps (ASHLEYR for 10% off) will do, although I recommend using a beef cut. I used Eye of Round since they’re formed in the shape of chips.
• Note: The dip comes out at about room temperature. Enjoy it this way or after chilling in the fridge. It becomes more firm if you let it chill in the fridge. I preferred it fresh instead of chilled – there was more flavor.