Cook the bacon first. Cut the 6 slices into bite size pieces and cook in a hot saute pan over med-hi heat, stirring so they cook evenly. Once they are brown and crisp remove them from pan with a slotted spoon to drain on paper towels. DO NOT DISCARD LEFTOVER FAT!

Preheat your oven to 400 degrees. Peel your sweet potatoes and cut them into 1/2 to 1 inch chunks. Toss them in a big bowl and add the leftover bacon fat (told you.) Okay if you want to reverse the steps and cook the sweet potatoes before the bacon, you can toss them with any cooking fat of choice, preferably ghee or light olive oil.

Transfer them to a parchment paper lined baking sheet or 2 if you need, and roast in the oven for 25 minutes or until soft. Remove from oven, let cool, and set aside in the refrigerate to further cool.

Make the mayo if you haven't already done so. Alternatively you can use a paleo approved mayo of your choice. Primal Kitchen Paleo Approved Avocado Oil Mayo is a fabulous option!

Peel and chop your hardboiled eggs and put them in a large bowl with the chopped onions (or sliced green scallions if keeping low FODMAP.)

Now crumble and add the bacon and the sweet potatoes, once they've cooled to about room temperature. Mix with a half cup of mayo, more or less depending on your preference.

Taste before adding salt. Depending on the flavor of your mayo you might not need salt at all. Sprinkle the smoked paprika on before serving and garnish with more thinly sliced green onion.

Share with someone you love and eat it with something YOU LOVE. Like sausage. Just saying!