Keto Egg Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Keto Egg Salad calories by ingredient
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
Directions
- 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.