How to Make Seafood Salad

Ingredients

• 6 eggs

• 2 tablespoons bacon fat, lard, or MCT oil
• ¼ cup diced yellow onion
• 1 head roasted garlic or 3 cloves raw garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1 pound bay scallops, rinsed and patted dry
• 1 (6-ounce) can crab meat, drained and flaked
• 1 (12-ounce) can tuna or salmon, drained and flaked
• ½ pound squid bodies, cut into ¼-inch circles, rinsed and patted dry
• 1 tablespoon Seafood Seasoning
• Fine sea salt and fresh ground black pepper
• 1 cup mayonnaise or Copycat Baconnaise
• 2 tablespoons preferred homemade mustard
• 1 teaspoon ground dried oregano
• ½ teaspoon ground turmeric
• 0.12 teaspoon stevia glycerite
• 1 large green bell pepper, seeded and chopped
• 2 stalks celery, chopped
• 3 tablespoons finely diced red onion
• Torn leaf lettuce, for serving (optional)
• ½ teaspoon smoked paprika, for garnish

1. Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, cover, and remove from the heat. Let the eggs stand in the hot water for 10 to 12 minutes. Remove from the hot water, cool in ice water or under cold running water, then peel and chop 5 of the eggs and set aside. Reserve the remaining egg for garnish.
2. Heat the bacon fat over medium heat in a large skillet. Add the onion and garlic and cook, stirring constantly, until translucent, about 7 minutes. Add the shrimp, scallops, crabmeat, and tuna. Cook until the shrimp are pink and the scallops are opaque, 8 to 10 minutes. Add the squid during the last 1½ minutes of cooking. (Squid cooks very quickly and can easily turn rubbery if overcooked.) Add the seafood seasoning and season to taste with salt and pepper. Remove from the heat.
3. In a large bowl, whisk together the mayonnaise, mustard, oregano, turmeric, and stevia. Mix in the bell pepper, celery, red onion, and chopped eggs. Add the seafood mixture and toss until evenly combined. Cover and refrigerate for 2 to 3 hours or overnight to let the flavors blend.
4. When ready to serve, slice the remaining hard-boiled egg. Arrange the seafood salad on a platter or a bed of lettuce leaves, if desired. Garnish with the egg slices and paprika.