keto egg salad
AuthorChelsea Malone
RatingDifficultyBeginner

Potato salad is a staple of summer cookouts, BBQs, and picnics alike, but potatoes are clearly not keto. So, what is a better alternative? Keto egg salad! It's a simple take on traditional potato salad, but uses nutrient-packed, low-carb eggs instead of potatoes! Enjoy this keto egg salad recipe at your next family event!

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 6 eggs
 ¾ cup mayonnaise
 1 tbsp mustardoptional: you can use dijon mustard instead of regular
 ¼ tsp dill
 ¼ tsp paprika
 ½ tsp parsley
 ½ tsp lemon juice
Directions
1

Start by boiling the eggs. Place all 6 eggs in a medium-to-large saucepan, cover with water and bring to a boil. Once the eggs begin to boil, remove from heat, and cover for 12-15 minutes (depending on how done you like your egg yolks).

2

Remove the eggs from the hot water and allow to sit for a few minutes to cool.

3

Run the eggs under cold water and remove the shells.

4

Roughly chop the eggs and place into a medium bowl.

5

In a separate bowl, mash the avocado.

6

Mix the salt, pepper, and lemon juice into the avocado mixture.
Note: make sure to add the lemon juice (this will help prevent the avocado from browning).

7

Stir the mayonnaise into the egg mixture.

8

Stir the avocado mixture into the egg mixture.

9

Stir the parsley, dill, and paprika into the keto egg salad.

10

Serve your keto egg salad chilled!

[cooked0nutrition]

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Ingredients

Ingredients
 6 eggs
 ¾ cup mayonnaise
 1 tbsp mustardoptional: you can use dijon mustard instead of regular
 ¼ tsp dill
 ¼ tsp paprika
 ½ tsp parsley
 ½ tsp lemon juice

Directions

Directions
1

Start by boiling the eggs. Place all 6 eggs in a medium-to-large saucepan, cover with water and bring to a boil. Once the eggs begin to boil, remove from heat, and cover for 12-15 minutes (depending on how done you like your egg yolks).

2

Remove the eggs from the hot water and allow to sit for a few minutes to cool.

3

Run the eggs under cold water and remove the shells.

4

Roughly chop the eggs and place into a medium bowl.

5

In a separate bowl, mash the avocado.

6

Mix the salt, pepper, and lemon juice into the avocado mixture.
Note: make sure to add the lemon juice (this will help prevent the avocado from browning).

7

Stir the mayonnaise into the egg mixture.

8

Stir the avocado mixture into the egg mixture.

9

Stir the parsley, dill, and paprika into the keto egg salad.

10

Serve your keto egg salad chilled!

Keto Egg Salad That’s Perfect for Summer BBQs

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