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5
from 1 vote
Keto Egg Salad
This easy keto egg salad recipe is one of the easiest egg dishes you can make. It is so creamy and delicious, and you can make it your own by adding your favorite ingredients!
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizers and side dishes
Cuisine:
American
Servings:
3
Calories:
385
kcal
Author:
Tayo Oredola
Equipment
Egg Cooker
Ingredients
6
large
eggs
½
cup
mayonnaise
½
teaspoon
dijon mustard
2
scallions
chopped
½
teaspoon
black pepper
½
teaspoon
garlic powder
¼
teaspoon
salt
or to taste
pinch of
cayenne pepper
Instructions
Boil your eggs
Boil the eggs by placing them in a pot and adding just enough water to cover them.
Bring to a rolling boil, turn off the heat and let the eggs steam, covered, for 10 minutes.
Then take them out and put them in an ice bath for 5 minutes before you peel them.
Make the egg salad
Place the eggs in a large bowl and mash them using a fork. You can also chop them up roughly to add texture to the dish.
Add the other ingredients to the chopped eggs in the bowl and mix up them thoroughly.
Refrigerate till it is cold or serve immediately!
Notes
This recipe serves 3 and contains 1 net carb per serving.
You can prepare all the ingredients in advance and mix them up when you're ready.
Make sure to use hard-boiled eggs for this recipe. It won't be as good with medium-boiled or runny eggs.
You can skip the cayenne pepper if you don't like heat, but only a very little quantity is added.
Nutrition
Calories:
385
kcal
|
Carbohydrates:
2
g
|
Protein:
12
g
|
Fat:
36
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
18
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
343
mg
|
Sodium:
373
mg
|
Potassium:
163
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
582
IU
|
Vitamin C:
2
mg
|
Calcium:
60
mg
|
Iron:
2
mg