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5
from
6
votes
Keto Egg Salad
This keto egg salad recipe is so easy to make and tastes delicious!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
4
servings
Author:
Holly
Equipment
Mixing Bowls
Fork
Ingredients
8
eggs
, boiled, peeled and chilled
½
cup
mayonnaise
1
teaspoon
mustard
salt and pepper
, to taste
Optional Add Ins
sliced green onions
cooked and crumbled bacon
fresh dill
or dried
¼
cup
mashed or diced avocado
Instructions
Slice eggs in half.
In a medium bowl, add yolks, mayonnaise, mustard, salt and pepper. Mash with a fork until smooth.
Coarsely chop egg whites and add to yolk mixture along with optional add ins. Stir to combine.
Notes
Nutritional information calculated without optional add ins.
Make hard boiled eggs in advance so they are cool and ready to add to this recipe.
Refrigerate leftovers for about 3 days. Drain and stir before serving.
Keep cool on a buffet table by placing the bowl of egg salad inside a bowl with ice in the bottom. Stir often.
Freezing egg salad is not recommended. This recipe is so simple, just make fresh!
Nutrition
Calories:
334
kcal
|
Carbohydrates:
1
g
|
Protein:
13
g
|
Fat:
30
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
14
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
384
mg
|
Sodium:
334
mg
|
Potassium:
145
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
559
IU
|
Vitamin C:
1
mg
|
Calcium:
59
mg
|
Iron:
2
mg