Keto Egg Salad Recipe
This creamy keto egg salad is made with mayonnaise, Dijon mustard, and scallions. It's delicious on keto bread or cucumber slices!
Servings 4 servings
Calories 213kcal
Ingredients
- 6 large eggs hard-boiled, chilled and peeled
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ cup scallions finely sliced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Grate the eggs using the largest holes in a box grater.
- Transfer the shredded eggs to a medium bowl.
- Add the mayonnaise, mustard, scallions, salt, and pepper. Mix well to combine. Cover and refrigerate for one hour to allow the flavors to meld.
- Serve the salad with fresh-cut veggies, plain pork rinds, or keto bread.
Video
Notes
- I like to grate the eggs by hand, using a box grater. This makes the best-textured salad. You can simply mash the eggs with a fork if you wish. This would produce a coarser texture, but it would still be very good.
- For a spicy version, use spicy mustard instead of Dijon or replace the plain mayonnaise with sriracha mayo.
- Refrigerating the salad is not strictly necessary, but I do find that it tastes better after the flavors have had a chance to meld.
- For the best texture, make sure the eggs you use are hard-boiled. The whites and yolks should be fully cooked.
- You can store the leftovers in an airtight container in the fridge for up to 3 days. Give them a good stir before using them. I don't recommend freezing the leftovers.
Nutrition
Serving: 0.25recipe | Calories: 213kcal | Carbohydrates: 3g | Protein: 14g | Fat: 15g | Sodium: 497mg
