Description
Keto egg salad blends creamy textures with zesty flavors for low-carb enthusiasts. Protein-packed ingredients create a quick lunch that satisfies hunger without compromising dietary goals.
Ingredients
Scale
- 6 eggs (hard-boiled, peeled and chopped)
- 1/4 cup (60 ml) mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon (15 ml) fresh chives (chopped, optional)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Gently chop hard-boiled eggs into uniform pieces, ensuring a consistent texture for the salad.
- Blend mayonnaise and mustard thoroughly in a mixing bowl, creating a smooth, integrated base for the egg mixture.
- Fold chopped eggs into the creamy sauce, carefully coating each piece without mashing the egg chunks.
- Sprinkle fresh chives, adding a delicate onion-like flavor and vibrant green color to the salad.
- Season with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Refrigerate for 15-20 minutes to allow flavors to meld and enhance the overall taste profile.
- Serve chilled alongside crisp lettuce wraps or toasted low-carb bread for a satisfying keto-friendly meal.
- Optional: Dust the top with a light sprinkle of paprika for a subtle smoky garnish and visual appeal.
Notes
- Choose eggs at room temperature for easier peeling and more even cooking.
- Use full-fat mayonnaise to keep the recipe keto-friendly and boost healthy fat content.
- Try different mustard varieties like Dijon or whole grain for unique flavor profiles.
- Add diced celery or pickles for extra crunch and low-carb texture variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 14 g
- Cholesterol: 210 mg