How To Make Keto Egg Salad
It’s easy to enjoy this keto egg salad because you know you’re eating something healthy. It even has crispy bacon bits for added texture and flavor.
Prep:
10 mins
Cook:
15 mins
Total:
25 mins
Ingredients
- ½ lb Bacon
- 6 pcs eggs
- ¾ cup mayonnaise
- ½ cup sharp cheddar cheese, shredded
- 2 tbsp scallions, chopped
- 2 tbsp red onion, shredded
- 3 tbsp. Dijon mustard
- Salt and ground black pepper, to taste
- Water, for boiling egg
Instructions
- Pour water in a cooking pot and then add eggs. Cover the pot and apply heat. Let the water boil rapidly.
- Turn the heat off. Let the eggs remain the the covered pot for 10 minutes.
- Discard the warm water from the pot and pour cold water into it. If desired, add ice to quickly chill the egg. Remove the shell and slice into cubes. Set aside.
- Meanwhile, prepare the bacon by heating a pan. Cook each side of the bacon using medium heat for 3 minutes or until the bacon gets crispy. Chop the bacon and set aside.
- Combine mayonnaise, Dijon mustard, salt, ground black pepper, and onion in a bowl. Mix well.
- Add sliced eggs, bacon, scallions, and cheese. Fold until well blended.
- Transfer to a serving bowl. Serve.
Nutrition
- Sugar: 1g
- :
- Calcium: 116mg
- Calories: 558kcal
- Carbohydrates: 2g
- Cholesterol: 119mg
- Fat: 49g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 19g
- Potassium: 55mg
- Protein: 29g
- Saturated Fat: 16g
- Sodium: 2186mg
- Trans Fat: 1g
- Vitamin A: 215IU
- Vitamin C: 1mg
Share your thoughts on this delicious Keto Egg Salad recipe in the Diet and Nutrition forum and let us know how it fits into your healthy eating plan.
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