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Keto Egg Salad from Mellissa Sevigny at I Breathe I'm Hungry

Easy Keto Egg Salad


  • Author: Mellissa Sevigny
  • Total Time: 18 minutes
  • Yield: 3 servings 1x
  • Diet: Diabetic

Description

A super simple, but tasty, low carb, dairy free, keto egg salad recipe.


Ingredients

Scale
  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lite salt (for potassium)
  • kosher salt and ground black pepper to taste

Instructions

  1. Place the eggs gently in a medium saucepan.
  2. Add cold water until the eggs are covered by about an inch.
  3. Bring to a boil and cook for ten minutes.
  4. Remove from heat and cool.
  5. Peel the eggs under cold running water.
  6. Add the eggs to a food processor or magic bullet and pulse until chopped.
  7. Stir in the mayonnaise, mustard, lemon juice and salt and pepper.
  8. Taste and adjust as necessary.
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Category: keto recipes
  • Method: stovetop
  • Cuisine: american

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 222
  • Fat: 19g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 13g

Keywords: Keto egg salad, easy egg salad, low carb egg salad

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