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 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 went to Hawaii to visit my brother before he gets stationed in Germany. I had an incredible time and managed to stay in ketosis as well. Just goes to show 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
• 2/3 Cup Mayonnaise
• Optional:
• Salt
• Paprika

Keto Egg Salad: Directions

1. 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.
2. Chop celery, green onions, and green pepper.
3. Peel and cut boiled eggs
4. In a bowl add yolks, mayo, and mustard and mix well with a spoon.
5. Stir in your chopped whites, green pepper, celery, and green onion.
6. Top with paprika and salt (to taste). This is optional

Keto Egg Salad

Yield: 4 servings

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Ingredients

• 8 Large Eggs
• 2 Celery Stalks
• 2 Green Onion Stalks (tops only)
• 1 Green Pepper
• 1 tsp Yellow Mustard
• 2/3 Cup Mayonnaise
• Optional:
• Salt
• Paprika

Instructions

1. 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.
2. Chop celery, green onions, and green pepper.
3. Peel and cut boiled eggs
4. In a bowl add yolks, mayo, and mustard and mix well with a spoon.
5. Stir in your chopped whites, green pepper, celery, and green onion.
6. Top with paprika and salt (to taste). This is optional

Nutrition Information:

Serving Size: 1/2 Cup
Amount Per Serving:Calories: 41 Total Fat: 1g Carbohydrates: 8g Protein: 2g

Keto Egg Salad: Nutrition

This is for one serving (makes 4 1/2 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)
1/3 Cup Mayo
1/2 tsp Mustard

Follow the instructions above.

Calories: 404
Fat: 41 grams
Carbs: 0
Protein: 12 grams

View all of our Ketogenic Diet Recipes here.

* We strive to make all of our recipes according to our dietary standards. Our recipes have to meet the following criteria: Low Carb, High Fat, Moderate Protein, Sugar-Free (we only allow natural fruit, veggie, and dairy sugars in our diet, and very little stevia), and Gluten-Free.

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