Go Back
+ servings

Keto Egg Salad

5 from 1 vote
Course lunch, Snack
Servings 4
Calories 347 kcal

Ingredients
  

  • 8 large hard-boiled eggs
  • 1/2 cup avocado mayonnaise
  • 1 teaspoon Dijon yellow mustard
  • 1/4 cup chopped green onion or cilantro
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika

Instructions
 

Prepare Hard Boiled Eggs

  • Prepare your hard boiled eggs using your favorite method. I use the my Instant Pot or Dash Egg Cooker to make a dozen hard-boiled eggs at the beginning of the week so I always have them on hand for keto egg salad or for a snack. If you want to go the traditional route of boiling them in a pan, place eggs in a saucepan and cover with cold water.
  • Bring water to a boil and immediately remove from heat.
  • Cover and let eggs stand in hot water for 12 minutes. Do not open the lid until the 12 minutes are up!
  • Remove from the water and place in an ice bath to stop the cooking.
  • When cool, peel and chop.

Make the Egg Salad

  • Place the chopped eggs in a bowl, and stir in the mayonnaise and mustard. Mix well being careful not to break up the chopped egg and turn it into mush.
  • Add green onion (or cilantro) and the seasonings.

Nutrition

Calories: 347kcalCarbohydrates: 1gProtein: 13gFat: 32gSaturated Fat: 7gCholesterol: 385mgSodium: 316mgPotassium: 126mgSugar: 2gVitamin A: 600IUCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!