Keto Egg Salad
When you want something healthy and easy, this Keto Egg Salad recipe is a breeze to make, super versatile, and oh-so-satisfying!
- 6 large eggs
- 1 celery stalk chopped
- ¼ cup minced onion
- ¼ cup mayonnaise
- 2 teaspoons dijon mustard
- 1 ½ teaspoons lemon juice
- ½ teaspoon celery salt
- ¼ teaspoon ground turmeric
- ¼ teaspoon fresh ground black pepper
Bring 1 inch of water to a rolling bowl over high heat. Place the eggs in a steamer basket. Transfer the basket to the saucepan. Cover and reduce the heat to medium-low.
Cook for 13 minutes.
While the eggs are cooking, fill a large bowl with ice cubes and water.
Using a slotted spoon, transfer the eggs to the ice bath and let sit for 10 minutes.
Peel and chop the eggs and place them in a large bowl.
Toss with the celery and onion.
In a small bowl, whisk together the mayonnaise, dijon mustard, lemon juice, celery salt, turmeric, and fresh ground black pepper.
Add the mayonnaise mixture to the egg mixture and toss to combine. If desired, you can mash with the back of a fork.
Taste and season with additional salt and pepper if desired.
Refrigerate until serving.
Calories: 393.17kcal | Carbohydrates: 3.89g | Protein: 17.36g | Fat: 33.78g | Saturated Fat: 7.43g | Polyunsaturated Fat: 15.1g | Monounsaturated Fat: 9.69g | Trans Fat: 0.1g | Cholesterol: 502.8mg | Sodium: 1005.94mg | Potassium: 242.68mg | Fiber: 0.67g | Sugar: 2.04g | Vitamin A: 745.52IU | Vitamin C: 3.13mg | Calcium: 86.61mg | Iron: 2.63mg