Keto Egg Salad
Keto Egg Salad is a staple in our house. Enjoy it with a fork, on top of a salad, or as lettuce wraps. This easy keto egg salad recipe only uses a handful of ingredients and it’s simple to make.
Servings: 4 cups
Calories: 175kcal
Ingredients
- 8 eggs hard boiled and chopped
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¼ cup sliced green onion
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- optional: 1 tablespoon dill pickle juice
Instructions
- Add all the ingredients to a medium mixing bowl and stir to combine.
- If desired, stir in pickle juice or add additional salt and pepper to taste.
- Store covered in the refrigerator for up to 3 days.
Notes
- If you like your keto egg salad on the dry side, reduce the mayonnaise to ⅓ cup.
- Adding the optional pickle juice does increase the liquid in the recipe. If you add the pickle juice consider reducing the mayonnaise to ⅓ cup to balance the moisture.
- Check labels on the Dijon and mayonnaise before purchasing.
Nutrition
Serving: 1/2 cup | Calories: 175kcal | Carbohydrates: 1g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 192mg | Sodium: 305mg | Sugar: 1g