Simple Egg Salad

Egg Salad Recipe

A simple Egg Salad recipe perfect for the ketogenic diet.  Who doesn't love Egg Salad?  The only difficult part is boiling and peeling the eggs, which I admit, does take some patience and perfecting.  Use our simple tips in the instructions to help with the boiling and peeling process.

Egg Salad recipes can be versatile and range with a ton of flavors.  This one keeps it simple, but with a tiny bit of added flavor so you don't feel like you're just eating boiled eggs.  A little paprika, onion powder and salt do the trick for this simple keto egg salad.  Serve this egg salad on top of these almond crackers for an easy method of serving!

What ketogenic diet isn't complete without eggs, and lots of them?  This gives you one more way to make them, without feeling overwhelmed with eggs.  If you're on an Egg Fast, this is a great lunch recipe to incorporate because it adds that 1 tbsp of fat already in it!

What is an Egg Fast?  It's a simple diet that is completely Keto, and can be incorporated into a ketogenic diet.  It keeps your macros perfectly at around 70% fat, and you net carbs super low.  It can be helpful when overcoming a weight loss plateau, or if you're having a difficult time getting into ketosis.  Read more on an Egg Fast in our guide here.  There's also a sample Egg Fast Meal plan on that page!

If you're having a difficult time with boiled eggs like I do, check out this Rapid Egg Cooker here.  It actually has a setting for boiling eggs, but also a lot of other ways to cook eggs too!  It's definitely something I'm looking into as a Christmas present for my keto fam!

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Simple Egg Salad
A simple Egg Salad perfect for the keto diet or an Egg Fast! Only a few ingredients with a great flavor that doesn't overwhelm the simple boiled eggs.
Egg Salad Recipe
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Rating: 0
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Rate this recipe!
Course Lunch, Main Dish
Cuisine Year-round
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Lunch, Main Dish
Cuisine Year-round
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Egg Salad Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil eggs: Put eggs in medium size pan. Cover with cold water. Bring to a RAPID boil, COVER and remove from heat. Allow to sit and cook in the hot water for 12 minutes. After 12 minutes, drain water and rinse with cold water until eggs are cooler than room temperature to the touch.
  2. Crack and slowly peel off shell, starting with cracking the large end first and opening from there. Softly crack the side of the egg and roll so that the whole sides are barely cracked. Start peeling from the large end, making sure to stay under the membrane at all times. If the membrane does not go with the shell, make sure to slowly roll off the membrane until you are at the shell again. Keep repeating until the egg is fully peeled. Discard shell. Rinse egg.
  3. Dice eggs into small pieces (1/2" pieces).
  4. In a bowl, gently mix diced eggs and all other ingredients so that the other ingredients are incorporated into the eggs.
  5. Serve by itself, with almond crackers or keto toast.
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Nutrition Facts
Simple Egg Salad
Amount Per Serving
Calories 312 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 8g
Monounsaturated Fat 9g
Cholesterol 541mg 180%
Sodium 949mg 40%
Potassium 168mg 5%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 16g 32%
Vitamin A 13%
Calcium 8%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

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