The best part about this Keto Loaded Egg Salad recipe is that it’s quick and easy to make, perfect for busy mornings. First, hard boil some eggs and chop them up. Use the mixture to fill your lettuce cups or sandwich Keto bread. Pack it up and you’re ready to go!
This Keto Loaded Egg Salad is not only delicious but also low-carb and high in protein, making it a great option for those following a keto lifestyle. It’s also versatile, so feel free to add in your favorite veggies or swap out the cheese for a different variety. Give it a try and see how it becomes your new go-to lunch option!
Here are the ingredients you’ll need for this Keto Loaded Egg Salad:
- 12 large hard-boiled eggs, chopped
- 2 spring onions, minced (30 g/ 1.1 oz)
- 1 cup halved cherry tomatoes (150 g/ 5.3 oz)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
- 225 g bacon, cooked and crumbled (8 oz) – about 120 g/ 4.2 oz cooked
- 1/2 cup mayonnaise (110 g/ 3.9 oz)
- 2 tbsp mustard (30 g/ 1.1 oz)
- Salt and pepper, to taste
If you like, you can serve it with crispy green lettuce leaves or use it as a filling between two slices of Keto Bread. Give it a try and enjoy!
Instructions:
- Place all of the chopped eggs into a bowl.
- Add the spring onion, tomatoes, and grated cheese.
- Add the mayonnaise, bacon, and mustard.
- Season with salt and pepper to taste. Mix to combine well.
- Serve on top of crispy green lettuce leaves.
Store in an airtight container in the refrigerator for up to 5 days.
