Description
A quick and tasty Keto Egg Salad recipe that is perfect for a low-carb diet.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives (optional)
- 2 tablespoons chopped celery (optional)
Instructions
- Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
- Peel the cooled eggs and chop them into small pieces.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Mix well.
- Add the chopped eggs to the bowl and gently fold them into the dressing until well combined.
- If using, stir in the chopped chives and celery for added flavor and crunch.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 2 days.
Notes
- For a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper.
- Try adding diced pickles or relish for a tangy twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: varies