Keto Egg Salad Recipe – The Right Way to Make Keto Egg Salad

Keto egg salad

Easy Keto egg salad recipe.

There are a few keto recipes that make the keto diet more appetizing, and this one is one of them.

Keto short for ketogenic diet is a high-fat, low-carb diet with moderate protein.

It’s designed to drive the body into a metabolic state called ketosis.

When you are in ketosis, your body burns fat as fuel instead of glucose.

The keto diet has been the most popular diet trend in 2018 and is still going strong.

The only drawback is that 60-80% of your daily calories need to come from fats, leaving 25% to proteins and 5-15% to carbs.

This removes a good chunk of what we normally eat, making meal planning a real challenge. Not to mention, eating meals mostly made up of fats and oils isn’t easy at times.

That’s why any keto recipe that re-creates all American comfort food is golden on my book.

And this recipe is a perfect example of that.

Its egg salad made the keto way.

It not only shows you how to make a keto egg salad that keeps you in ketosis but also make it surprisingly tasty.

To add to that, eggs are one of the healthiest foods on the planet, providing protein and little to no carb. It’s a great way to boost your energy mid-day or recharge after a hard workout.

Luckily, this egg recipe is fail-proof, so you can whip it up in 10 minutes with very few ingredients.

To make it a full meal, wrap it with lettuce or make a sandwich with keto bread.

You can also enjoy it on top of any green leafy salad with fatty dressings like Keto ranch dressing.

If you are ready, let’s get started.

Print Recipe
Keto Egg Salad
This low-carb keto egg salad recipe is delicious and super easy to make. It's packed with healthy fats, protein, and other essential nutrients.
Keto egg salad
Course Main Dish
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Keto egg salad
Instructions
  1. Break the hard-boiled eggs with the back of a fork in a large bowl. Add a pinch of salt and pepper to taste.
  2. Add the ripe avocado to the bowl and mash it the fork. Sprinkle the lemon juice on top of the avocado to prevent it from browning.
  3. Add mayonnaise and mustard to the egg mixture and mix until it's fully coated with the mayonnaise.
  4. Sprinkle the chopped parsley and dill and serve. If you are not eating it right away, chill in the fridge.
Recipe Notes

Nutrition info: per serving, calories 343, fats 29.6g, protein 13.9 g, carb 6.4 g

Tina Alexandre
Tina Alexandre

Hi, I'm Tina, a mom, and wife who loves to write about nutrition and dieting. When I'm not writing, I also enjoy baking healthy pastries with my 7-year-old daughter.

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