Keto Egg Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
- 12 large eggs- 1/2 cup mayonnaise- 2 tablespoons of melted butter- 1/2 teaspoon ground mustard- 1/3 cup finely minced white onion- 1 teaspoon black pepper- 1 teaspoon salt
- Fill a large pot with cold water, and lay in eggs. Bring to rolling boil and cook for 10 minutes.
- Remove pot from heat and pour as much of the hot water out as you can. Leave eggs in pot and refill it with cold water.
- Let eggs sit in cold water for 2-3 minutes.
- Remove eggs, pat them dry and peel them.
- Chop the peeled eggs into uniform 1/4 inch pieces. An egg slicer works well for getting the process started.
- Add remaining ingredients and mix well. Refrigerate until ready to eat.
Serving Size: Makes 4, 1-Cup Salads
Number of Servings: 4
Recipe submitted by SparkPeople user TARABARA.
- Remove pot from heat and pour as much of the hot water out as you can. Leave eggs in pot and refill it with cold water.
- Let eggs sit in cold water for 2-3 minutes.
- Remove eggs, pat them dry and peel them.
- Chop the peeled eggs into uniform 1/4 inch pieces. An egg slicer works well for getting the process started.
- Add remaining ingredients and mix well. Refrigerate until ready to eat.
Serving Size: Makes 4, 1-Cup Salads
Number of Servings: 4
Recipe submitted by SparkPeople user TARABARA.
Nutritional Info Amount Per Serving
- Calories: 452.5
- Total Fat: 40.2 g
- Cholesterol: 581.1 mg
- Sodium: 394.2 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.2 g
- Protein: 19.3 g
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