Easy Low Carb Egg Salad
- 6 hard boiled eggs
- 125 ml full fat mayonnaise
- 1 tsp curry powder to taste
To make the boiled eggs, place the eggs in a saucepan and cover with COLD water.
Turn the heat on and once the water begins to boil, let them boil for 7 minutes.
Drain and cover with cold water to stop them from cooking further.
Once cool, peel and chop the eggs into small pieces.
Mix the eggs, mayonnaise and curry powder.
Serve with chopped fresh parsley.
Veggie Packed Keto Egg Salad
3–4 Tbsp homemade mayo (see my keto meal prep video – I now use avocado oil instead of olive oil)
2 hard-boiled eggs—separate yolks and whites, chop whites
½ stalk celery, chopped
½ tsp yellow mustard
3 Tbsp red bell pepper, chopped
3 Tbsp broccoli rice
1 button mushrooms, chopped
salt, to taste
pepper, to taste
pinch of paprika (if desired)
In a large mixing bowl, mash boiled egg yolks. Add mayonnaise and mustard and mix to combine.
Add remaining ingredients and toss to coat.
Season to taste, serve, and enjoy!
- Serving Size: 1 serving (½ recipe)
- Calories: 260
- Sugar: 1
- Fat: 28
- Carbohydrates: 2
- Fiber: 1
- Protein: 6