Keto Egg Salad

Name: Keto Egg Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 6 eggs; ¼ cup celery; 2 tablespoon spring onion / scallion; ⅓ cup mayonnaise; 1 teaspoon Dijon mustard; ½ tablespoon lemon juice; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4
Calories
247 kcal
Course
Salad, Lunch
Cuisine
British

Keto Egg Salad

Raiden Walker

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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.

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Ingredients

Servings

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

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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

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.
almond flour bread
90 second bread
coconut flour bread