This Keto Egg Salad makes the perfect lunch option or, in smaller portions, a delicious high-fat side.
I am sharing this recipe with the nutrition info, both with and without veggies.
If you opt for a veggie-free version, you can enjoy this keto egg salad with NO carbs!
I like to get my veggies in any way I can, but I know not everyone loves them as much as I do.
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Keto Egg Salad:
I have been so busy planning 2016, so you may have noticed that things have been a little quiet around here.
In early December, I visited Hawaii to visit my brother before he got stationed in Germany.
I had an incredible time and managed to stay in ketosis as well.
It shows that you can still eat a low-carb, high-fat diet even while on holiday!
Once I got back to North Carolina, I was super busy with Christmas and my other blog.
Thankfully I have enjoyed two weeks of peace and planning.
There are lots of exciting things in the works for Keto Size Me, so pay attention to your emails and get ready to learn more about Keto, and I hope to make your meal planning easier as well!
I will share more info soon, but until then, enjoy this simple keto egg salad recipe!
Keto Egg Salad: Ingredients
- 8 Large Eggs
- 2 Celery Stalks
- 2 Green Onion Stalks (tops only)
- 1 Green Pepper
- 1 tsp
- ⅔ Cup Mayonnaise
- Optional:
- Salt
- Paprika
Keto Egg Salad: Directions
- Boil Eggs -Place eggs in the bottom of a pot and fill with cold water. Bring the water to a rolling boil and turn off the burner. Cover the pot with a lid and let them cook for 15 minutes. Remove eggs and place them in a bowl of ice water. Allow to cool completely and peel.
- Chop celery, green onions, and green pepper.
- Peel and cut boiled eggs
- In a bowl, add yolks, mayo, and mustard and mix well with a spoon.
- Stir in your chopped whites, green pepper, celery, and green onion.
- Top with paprika and salt (to taste). This is optional
Keto Egg Salad
Low carb egg salad is my go-to lunch recipe. Top a romaine lettuce leaf with this and you have a keto sandwich ready to go. Pair with pork rinds for a crunch!
Ingredients
- 8 Large Eggs
- 2 Celery Stalks
- 2 Green Onion Stalks (tops only)
- 1 Green Pepper
- 1 teaspoon Yellow Mustard
- ⅔ Cup Mayonnaise
- Optional:
- Salt
- Paprika
Instructions
- Boil Eggs -Place eggs in the bottom of a pot and fill with cold water. Bring the water to a rolling boil and turn off the burner. Cover pot with a lid and let them cook for 15 minutes. Remove eggs and place in a bowl of ice water. Allow to cool completely and peel.
- Chop celery, green onions, and green pepper.
- Peel and cut boiled eggs
- In a bowl add yolks, mayo, and mustard and mix well with a spoon.
- Stir in your chopped whites, green pepper, celery, and green onion.
- Top with paprika and salt (to taste). This is optional
Nutrition Information:
Yield:
4Serving Size:
½ CupAmount Per Serving: Calories: 410Total Fat: 37gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 387mgSodium: 554mgNet Carbohydrates: 2gProtein: 14g
Keto Egg Salad: Nutrition
This is for one serving (makes 4 ½ cup servings)
Calories: 439
Total Fat: 41g
Cholesterol: 277mg
Sodium: 267mg
Potassium: 226mg
Carbohydrates: 4g - 1g Fiber = 3 NET CARBS
Dietary Fiber 1g
Sugars: 1g
Protein: 12g
Keto Egg Salad Without The Veggies:
I always have to make half of the recipe above for my husband. He hates peppers, onions, and celery so this is the version I make for him.
Ingredients:
4 Large Eggs (Boiled, Peeled, and Sliced)
⅓ Cup Mayo
½ teaspoon Mustard
Follow the instructions above.
Calories: 404
Fat: 41 grams
Carbs: 0
Protein: 12 grams
Cameron Aero says
Thanks for this. As tart as egg salad sometimes is at things like gatherings I always figured " a few squirts" from the bottle should do it. I tried your recipe and it's just as good as those gatherings. Thanks much. 🙂
Millicent says
Oh my God l really love thisand am enjoying it well