Egg Salad

Keto, Low-carb, Healthy Option

"Delicious, and protein filled. You can even make it spicy. Try this simple easy recipe for your next lunch box meal!"

Egg Salad

Servings – 2 Prep Time – 10 Minutes Cook Time – 15 Minutes

Ingredients:

• 4 large hard boiled eggs

• 2.5 tbsp mayonnaise

• 1-2 tbsp scallions, chopped

• 2 stalks of celery, chopped

• 1/2 tsp salt to taste

• 1/4 tsp black pepper to taste

Try it kicked up a notch:

• 1 tsp sriracha or more if you like it really spicy, optional if you like things spicy

Directions:

In medium sauce pan, place in eggs. Add water 1/2 way or until eggs are completely covered. Bring water to a boil over medium heat. Cover and remove pan from heat, let sit for 12 minutes.

Run cold water over eggs until they are cool to the touch or cool enough to handle.

Crack and peel eggs.

Chop the eggs up into small chunks and add to a bowl.

Dice celery into small pieces.

Add the mayo, celery, scallions, salt and pepper, and optional sriracha, combine.

Serve immediately or refrigerate until chilled to liking. Store in a sealed container in the fridge up to 4 days.

"This salad is great served ice cold wrapped in Low Carb Tortillas with crispy lettuce and garden tomato slices. Make a great Keto and Low Carb lunch."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.