Keto Egg Salad
Photo by: gkrphoto
The humble egg salad has been a staple in many households for generations. Its creamy texture and versatile flavor make it a favorite for picnics, lunches, and quick snacks. Our Keto Egg Salad takes this classic dish and gives it a low-carb makeover, ensuring that those on a ketogenic diet can still indulge in its comforting taste. By incorporating rich mayonnaise, zesty Dijon mustard, and aromatic chives, this recipe offers a harmonious blend of flavors that elevate the simple egg to gourmet levels. Whether spread on keto bread or nestled in lettuce wraps, it's a testament to the timeless appeal of well-made egg salad.
4 serving(s)
10 mins
20 mins
290 kcal
Yields:
Prep Time:
Cal/Serv:
Total Time:
Approximate Nutritional Info: 25g fat, 2g net carbs, 12g protein
Ingredients
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6 large eggs (approx. 300g or 10.6 oz.)
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1/4 cup mayonnaise (approx. 60ml)
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1 tbsp Dijon mustard (approx. 15g or 0.5 oz.)
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2 tbsp chopped chives (approx. 6g or 0.2 oz.)
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Salt and pepper to taste
Directions
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Boil eggs for 10 minutes, then cool and peel.
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Chop eggs and mix with mayonnaise, mustard, chives, salt, and pepper.
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Serve on keto bread or lettuce wraps.
Notes
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Freshness Test: To check if your eggs are fresh, place them in a bowl of water. Fresh eggs will sink, while older ones float.
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Easy Peeling: For easier peeling, add a teaspoon of baking soda to the boiling water. The alkalinity helps the shell come off smoothly.
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Consistency Matters: If you prefer a chunkier salad, chop the eggs coarsely. For a creamier texture, mash them well.
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Boost the Flavor: Consider adding a dash of paprika or cayenne pepper for an extra kick.
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Storage: Keto egg salad can be refrigerated for up to 3 days. Ensure it's in an airtight container to maintain freshness.
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Serve Creatively: Beyond keto bread or lettuce wraps, try stuffing avocado halves or hollowed-out tomatoes with the egg salad for a delightful twist.
Remember, the key to a great egg salad is in the seasoning. Always taste and adjust according to your preference!
