Servings: 4 servings
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Ingredients
- 112 g Mayonnaise
- 14.79 g Dijon mustard
- 14.79 ml Lemon juice
- 8 large Hard boiled eggs (diced)
- 25.25 g Celery (finely chopped)
- 29.57 g White onion (minced)
- 29.57 g Chives (chopped)
- 2.46 g Sea salt (to taste)
- 0.62 g Black pepper (to taste)
- Paprika (optional, for garnish)
Instructions
- If you don’t have boiled eggs, cook them perfectly by placing them in an ice water bath for 10 minutes after boiling them, then peeling and chopping them.
- In a bowl of medium to large size, mix the mayonnaise, mustard, and lemon juice until it becomes smooth.
- Mix gently with eggs, celery, onions, and chives.
- Add salt and pepper to your liking.
- If desired, garnish the top with more chives and paprika.
Other Keto Vegetarian Recipes
Nutrition Facts
Calories: 362 kcal
Fat: 32.8g
Protein: 13g
Net Carbs: 2g
Fiber: 0.4g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Egg Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
