Description
A creamy and flavorful keto egg salad that’s low in carbs and high in protein, perfect for lunches or light dinners.
Ingredients
- 4 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- Salt and pepper to taste
- Lettuce wraps or keto bread for serving
Instructions
- Peel and chop the hard-boiled eggs into small pieces.
- In a mixing bowl, combine the chopped eggs with mayonnaise, mustard, salt, and pepper.
- Stir everything together until you achieve a creamy consistency.
- Serve the egg salad onto lettuce wraps, keto bread, or between chaffles.
Notes
For added creaminess, substitute mayonnaise with Greek yogurt or add avocado. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American