Keto Egg Salad
This easy keto egg salad is a delicious, fuss-free lunch. Serve on low carb bread, crackers or in salad leaves. Great for meal prep.
Servings: 4
Calories: 247kcal
Ingredients
- 6 eggs large, room temperature
- ¼ cup celery finely diced, 1 stalk, 40g
- 2 tablespoon spring onion / scallion finely diced, 10g
- ⅓ cup mayonnaise 80g
- 1 teaspoon Dijon Mustard 5g
- ½ tablespoon lemon juice fresh, 6g
- salt and pepper to taste
Instructions
- Bring a pot with water to the boil. Turn the heat down to a simmer and lower the eggs into the water with a spoon. Cook for 9 minutes. Then, put the eggs into a bowl with very cold water to stop them from cooking. Peel under running cold water.
- Chop the eggs into small pieces. I like to also mash them with a fork to make them even smaller.
- Chop the celery and the spring onions very finely. Slice the celery ribs lengthways several times before chopping.
- Stir the lemon juice and mustard into the mayonnaise in a large bowl. Season with salt and pepper to taste.
- Add the chopped vegetables and the fully cooled egg and fold everything together.
Notes
1.1g net carbs per serving. Makes 4 portions.
Option to top with cress, chives, dill or a dusting of paprika.
Serve on a lettuce leaf, cucumber slices, in a halved bell pepper or on low carb bread or flax crackers.
More bread options:
Store in the fridge for up to 3 days. Not suitable for freezing.
Nutrition
Calories: 247kcal | Total Carbohydrates: 1.4g | Protein: 9.8g | Fat: 22.4g | Saturated Fat: 4.5g | Fiber: 0.3g | Sugar: 0.6g
