This Keto egg salad is low carb, delicious, and like all of my recipes EASY! It is quick (under 10 minutes) to whip up and an excellent option for weekly meal prep. Low carb egg salad will fuel you for the day and leave you energized. Also, a way to use up extra eggs, hardboiled eggs, or even Easter eggs. The classic flavors make this easy dish so tasty!
If you are on an egg fast, you might be looking for a keto egg salad recipe to add into your daily menu. This recipe is so easy and mighty tasty. A healthy egg salad recipe you do not have to feel guilty about eating.
Keto Egg Salad
Eat this alone or transform it into a keto egg salad sandwich, with low carb bread of course or other alternatives. I have even placed in lettuce leaves and used that as a bread.
How Do You Make Egg Salad
You will want to start with six hard boiled eggs and all of your ingredients.
Then chop the eggs has finely as you desire. Mince the fresh parsley.
Next, you will want to mix together the chopped eggs, mayo, mustard, garlic powder, onion powder, salt, black pepper, and one tablespoon minced fresh parsley in a medium-sized bowl.
Once you have the egg salad combined well, transfer to a serving bowl or your meal prep containers. Sprinkle with the remaining one teaspoon of parsley. Serve immediately or keep in the refrigerator until you are ready to enjoy.
YUM! A healthy meal option in just under 10 minutes.
How Long Does Egg Salad Last In Fridge
When you properly store your egg salad, you can expect it to last anywhere from 3-5 days in the fridge. I make sure to place in an airtight container in the refrigerator.
How Do You Know When Egg Salad Is Bad
You will know when egg salad is beginning to go bad as it will develop an odor. Also, watch for mold or a taste change. I always toss it out if I question it because food poisoning is no joke.
How to Make Perfect Hard Boiled Eggs
I reach for a pot and place my eggs in the pan and then fill about a quarter of the way, ensuring the eggs are completely covered. Make sure you only do a single layer of eggs at the bottom of the pan.
Then bring the pot to a boil, make sure it is a full rolling boil. Add in a teaspoon of white vinegar, and then turn the heat off, and cover. Let the eggs sit for 10-12 minutes. Peel and then use as you would like.
These turn out fantastic every single time I make my eggs like this!
Have you ever tried keto egg salad?
Love eggs like me, check out these recipes that you might like too:
- 6 large hard-boiled eggs, chopped
- 5 tablespoons mayo
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 teaspoons minced fresh parsley, divided
- Stir together the chopped eggs, mayo, mustard, garlic powder, onion powder, salt, black pepper, and 1 tablespoon minced fresh parsley in a bowl.
- Transfer to a serving bowl and sprinkle the remaining 1 teaspoon parsley on top.
- Store in the refrigerator in an airtight container for meal prep or later.