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!
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).
Remove the eggs from the hot water and allow to sit for a few minutes to cool.
Run the eggs under cold water and remove the shells.
Roughly chop the eggs and place into a medium bowl.
In a separate bowl, mash the avocado.
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).
Stir the mayonnaise into the egg mixture.
Stir the avocado mixture into the egg mixture.
Stir the parsley, dill, and paprika into the keto egg salad.
Serve your keto egg salad chilled!
Serving Size 1
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
