Keto egg salad made simply! Enjoy this creamy salad over crisp lettuce leaves or serve as a dip with celery sticks. For those not watching their carb intake serve in rolls.
This is a sponsored post in conjunction with #EasterBrunchWeek #ad and these sponsors; Hamilton Beach, Rhodes Bake-N-Serv® and Silpat. All opinions are The Foodie Affair’s.
What Is Keto Egg Salad?
As explained in this low carb chocolate peanut butter fudge recipe, a ketogenic diet primarily consists of high-fats, moderate-proteins, and very-low-carbohydrates.
Although the classic recipe is naturally low in carb, this recipe increases healthy fats with avocado oil adding an additional 5 grams of fat.
You’ll find some recipes that use fresh avocado pulp in place of some or all of the mayonnaise, which is tasty as well.
Avocado oil is a stocked in my pantry at all times, which is why I prefer it!
Hard Boiled Eggs
First, cook the hard boiled eggs.
The easiest way to cook foolproof hard boiled eggs is to use Hamilton Beach egg cooker!
The egg cooker comes with a measuring cup marked for the type of eggs you want cooked – hard, medium or soft cooked.
Simply fill it to the water line, place it it in the center water reservoir, add the eggs, cover with the lid, and press the switch on.
The bell will ring when the eggs are cooked. It’s THAT easy!
Steps to Make Egg Salad
First, cook the eggs!
- Cook and peel eggs
- Slice eggs
- In a large bowl add mayonnaise, mustard, avocado oil, salt and pepper
- Mix ingredients together
Serve With Celery Sticks, Lettuce Leaves or Rolls
To keep my meals low carb, I enjoy this salad over lettuce and wrap it up like a burrito or scoop it up with celery sticks.
On the other hand, Alan needs the extra carbs, so he enjoys this salad packed in a sandwich!
In just 12 minutes fresh sandwich rolls are baked!
To bake the rolls, I placed a round Silpat mat on the bottom of a baking pan, which is super convenient!
Although this particular style of mat is mostly used as a reusable cake liner as shown in this Double Chocolate Fudge Cake, I’ve found it to be perfect for these sandwich rolls!
The best part is that there is no need to grease a baking pan or use parchment paper so the rolls don’t stick. How cool is that?!
- 6 cooked hard boiled eggs
- 1 teaspoon avocado oil
- 1/4 cup mayonnaise
- 2 teaspoons dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- smoked paprika
- Prepare hard boiled eggs and remove shells.
- Using an egg slicer, slice each egg horizontally, then vertically. Place in a medium bowl
- Add mayonnaise, mustard, salt and pepper
- Mix ingredients, cover and refrigerate for a minimum of an hour
- Serve over lettuce leaves with slices of avocado or serve in small rolls
Amount Per Serving: Calories: 213 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 286mg Sodium: 513mg Carbohydrates: 1g Fiber: 0g Sugar: 1g Protein: 10g