Classic Egg Salad Recipe (Keto Friendly)
Ever had the urge to eat a salad but just couldn't find that perfect recipe? Well, look no further! This Classic Egg Salad Recipe is delicious and as an added bonus is keto-friendly. It is sure to satisfy your craving without any of the high-carb guilt. It's loaded with low-carb ingredients and protein for an energizing meal or snack on-the-go
Servings: 6 servings
mixing bowl with a lid
- 12 large hard boiled eggs peeled, and cooled
- ½ cup mayonnaise *add a little more if the salad seems dry
- 1 tablespoon Dijon mustard
- 1 cup celery diced into small pieces
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon minced onion
- 3 tablespoons lemon juice
- 1 teaspoon fresh dill chopped
Add your eggs to a saucepan large enough to hold them all and cover them with one inch of cold water. Over high heat, bring water to a rolling boil. Reduce the temperature to medium-high heat, and cook eggs for an additional 8 minutes. Once done, run hot eggs under cold water until they are cool to the touch and can be peeled. Peel eggs, and set them into a large bowl. Using a potato masher or egg slicer, mash/slice eggs until they are broken apart into smaller chunks.
Fold in the mayo, onion, mustard, celery, fresh dill, salt, pepper, and lemon juice; combine. Store egg salad in the refrigerator to chill and allow flavors to meld. Serve chilled.
Nutritional values may vary and are meant to be a guide.
This recipe has 1 net carb per serving, or half cup.
Serving: 1portion | Calories: 288cal | Carbohydrates: 2g | Protein: 13g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 381mg | Sodium: 769mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg