Description
This Keto Egg Salad is a delicious low-carb meal option, perfect for quick lunches or snacks.
Ingredients
Scale
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 green onions, chopped
- 1/4 cup celery, diced
- 2 tablespoons fresh dill, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Peel the hard-boiled eggs and chop them into small pieces.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, green onions, celery, dill, salt, and pepper.
- Add the chopped eggs to the mixture and gently fold until well combined.
- Taste and adjust seasoning if necessary.
- Serve chilled, either on its own or in lettuce wraps.
Notes
- For added flavor, consider mixing in some chopped pickles.
- This egg salad can be stored in the refrigerator for up to 3 days.
- Adjust the mayonnaise and mustard according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg