KETO EGG SALAD RECIPES – EASY LOW-CARB SALAD FOR KETO DIET

There is nothing more easy, delicious, and low carb at the same time as Keto egg salad. I’ve got a collection of simple and fast recipes for your Keto diet.

Keto Egg Salad Recipe

This Keto Egg Salad makes the perfect lunch option or in smaller portions a delicious high-fat side. I am sharing this recipe with the nutrition info both with and without veggies. If you opt for a veggie-free version, you can enjoy this keto egg salad with NO carbs! I like to get my veggies in any way I can, but know not everyone loves them as much as I do.

This Keto Egg Salad makes the perfect lunch option or, in smaller portions, a delicious high-fat side.

I am sharing this recipe with the nutrition info, both with and without veggies.

If you opt for a veggie-free version, you can enjoy this keto egg salad with NO carbs!

I like to get my veggies in any way I can, but I know not everyone loves them as much as I do.

Keto Egg Salad:

I have been so busy planning 2016, so you may have noticed that things have been a little quiet around here.

In early December, I visited Hawaii to visit my brother before he got stationed in Germany.

I had an incredible time and managed to stay in ketosis as well.

It shows that you can still eat a low-carb, high-fat diet even while on holiday!

Once I got back to North Carolina, I was super busy with Christmas and my other blog.

Thankfully I have enjoyed two weeks of peace and planning.

There are lots of exciting things in the works for Keto Size Me, so pay attention to your emails and get ready to learn more about Keto, and I hope to make your meal planning easier as well!

I will share more info soon, but until then, enjoy this simple keto egg salad recipe!

Keto Egg Salad: Ingredients

• 8 Large Eggs

• 2 Celery Stalks

• 2 Green Onion Stalks (tops only)

• 1 Green Pepper

• 1 tsp

• 2/3 Cup Mayonnaise

• Optional:

• Salt

• Paprika

Keto Egg Salad: Directions

1. Boil Eggs -Place eggs in the bottom of a pot and fill with cold water. Bring the water to a rolling boil and turn off the burner. Cover the pot with a lid and let them cook for 15 minutes. Remove eggs and place them in a bowl of ice water. Allow to cool completely and peel.

2. Chop celery, green onions, and green pepper.

3. Peel and cut boiled eggs

4. In a bowl, add yolks, mayo, and mustard and mix well with a spoon.

5. Stir in your chopped whites, green pepper, celery, and green onion.

6. Top with paprika and salt (to taste). This is optional