Keto Egg Salad Recipe

 

Prep: 10 mins

Cook: 0 mins

Total: 10 mins

Servings: 4 servings

Eggs are a keto staple due to their high fat and protein content with minimal carbs. This keto egg salad incorporates mayonnaise, bacon, and avocado to enhance creaminess and add more healthy fats. This recipe is low-carb, gluten-free, and high in protein. It can also be made vegetarian by omitting the bacon.

Ingredients

• 6 hard-boiled eggs, shells removed
• 1/2 cup mayonnaise
• 1/4 cup mashed avocado
• 1/4 cup cooked bacon bits, cooled (optional)
• 1 tablespoon yellow or Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Steps to Make It

1. Gather the ingredients.
2. Prepare the eggs:
   • Coarsely chop the hard-boiled eggs until the whites are in 1/4-inch pieces.
3. Mix the salad:
   • Place the chopped eggs in a medium mixing bowl.
   • Add the mayonnaise, mashed avocado, bacon (if using), mustard, lemon juice, salt, and pepper.
   • Use a rubber spatula to gently fold the mixture until combined.
4. Serve:
   • Serve on its own, in lettuce cups, with crudites, in a sandwich with keto bread, with keto crackers, inside keto tortillas, as part of a BLT on keto bread, scooped on top of a green salad, or stuffed into an avocado or tomato.

How to Make Hard-Boiled Eggs

• Classic Method:
  • Add eggs to a saucepan and cover with cold water.
  • Bring to a boil, then remove from heat, cover, and let sit for 15 minutes.
  • Transfer to a bowl of ice water and peel once cooled.

How to Store

• Store unused egg salad in a tightly sealed container for 3 to 4 days.
• Note that egg salad may become runny if stored longer.
• Freezing is not recommended as it can affect texture.

Nutrition Facts (per serving)

• Calories: 324
• Fat: 30g
• Carbs: 2g
• Protein: 10g

This creamy, delicious keto egg salad is perfect for meal prepping and can be enjoyed in various ways to suit your dietary preferences and taste. Enjoy!