Keto Egg Salad
This keto egg salad is creamy and savory. It's ready in minutes with just a few basic ingredients.
Servings: 4 servings
Equipment
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 bits
- 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 has been calculated without optional add-ins.
- Cook and cool hard-boiled eggs in advance so they are ready to add to this recipe.
- Refrigerate leftovers for about 3 days. Drain and stir before serving.
- Keep chilled on a buffet table by placing the bowl of egg salad inside a bowl with ice in the bottom. (Stir often so the bottom doesn't freeze.)
- Freezing egg salad is not recommended. This recipe is so simple, just make fresh!
Nutrition
Calories: 332kcal | Carbohydrates: 2g | Protein: 12g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 339mg | Sodium: 317mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg