High Protein Low Carb Egg Salad for Keto Meals & Lunch
A creamy, high-protein, low-carb egg salad perfect for keto meals and lunches. This dish blends chopped hard-boiled eggs with mayonnaise, mustard, butter, and fresh dill for a rich, satisfying flavor and balanced nutrition.
Ingredients
- 8 hard-boiled eggs, chopped
- 1/3 cup mayonnaise
- 2-3 tablespoons fresh dill, finely chopped
- 1 teaspoon mustard
- 2 tablespoons unsalted butter, softened
- 1/2 to 3/4 teaspoon salt, to taste
Instructions
- Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Reduce heat, let simmer for 10 minutes, then cool and peel them.
- Chop the peeled eggs into small pieces but avoid over-mashing to retain a pleasant texture.
- In a mixing bowl, add mayonnaise, softened butter, mustard, chopped dill, and salt.
- Fold in the chopped eggs gently to coat, ensuring the eggs remain in small, distinct pieces and do not become too dry.
- Adjust seasoning to taste.
- Chill for at least 10 minutes to allow flavors to meld before serving.
- Serve as a sandwich filling, in lettuce cups, or as a topping on salads.
Notes
For a dairy-free option, substitute mayonnaise with avocado mayo and butter with softened olive oil.
Adjust salt cautiously if using processed or salted mustard.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
This egg salad pairs well with keto-friendly options like romaine lettuce wraps or cucumber slices.
Adjust salt cautiously if using processed or salted mustard.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
This egg salad pairs well with keto-friendly options like romaine lettuce wraps or cucumber slices.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 2gProtein: 24gFat: 28gSaturated Fat: 14gCholesterol: 650mgSodium: 400mgSugar: 1g
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