Add this to your comfort food list! This Keto-loaded egg salad recipe includes some tasty additions to the usual version.
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How I Made This Keto
Egg salad is naturally keto-friendly, but a few tweaks make it perfect for a low-carb diet:
- Mayo: Choose a mayo without vegetable or canola oil. The mix of egg yolks, oil, and vinegar or lemon juice is keto-approved.
- No Bread: Instead of traditional bread, use lettuce leaves as a base or make keto bread using almond flour.
- Extra Flavor: This recipe features bacon and cherry tomatoes for added taste and texture.
Egg Salad, Only Better
Egg salad can get a bit monotonous, so we’ve jazzed it up:
- Bacon: Two slices of crispy bacon add a smoky flavor.
- Cherry Tomatoes: These add a burst of color and freshness.
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Free Keto Meal Plan
Ugh, what to make? With all of the million things going on, you’re responsible for meal planning too.
And nobody’s offering to give suggestions. Or, if they do, they’re hardly Keto.
What to do?
Stop stressing and look into this free 28-day Keto meal plan. You’ll find breakfast, lunch, and dinner suggestions for four weeks, and all of them are safe for your diet and satisfying for your stomach.
Ingredients
- 4 eggs
- 4 tablespoons (60 ml) mayo
- 2 slices (56 g) bacon, chopped
- Salt and freshly ground black pepper, to taste
- 2 cups soft lettuce leaves, chopped
- Small handful (approx. 1 cup) arugula
- 8 cherry tomatoes (136 g), halved
- 2 teaspoons (2 g) fresh chives, chopped
Instructions
- Boil the Eggs: Boil eggs in a pan of water for 8-10 minutes. Drain and rinse under cold water, then peel and chop the eggs.
- Mix the Salad: In a medium bowl, combine the chopped eggs with mayo. Season with salt and pepper.
- Cook the Bacon: Cook bacon in a skillet until crispy. Drain excess fat and set aside.
- Assemble the Salad: Divide lettuce leaves and arugula between 2 bowls. Top with egg salad and halved cherry tomatoes. Garnish with bacon and chives.
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Cooking Methods
- Stove Top:
- Bring water to a boil in a saucepan.
- Lower fridge-cold eggs into the water and bring to a boil again. Lower heat and simmer for 11 minutes.
- Transfer eggs to an ice bath for 15 minutes, then peel under cold running water.
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- Instant Pot:
- Pour 1 cup of water into the Instant Pot, place a steamer basket or trivet, and add eggs.
- Seal the lid and cook on high for 5 minutes, then naturally release pressure for 5 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel.
Frequently Asked Questions
- Why did my egg salad get runny? Low-fat mayo can cause runniness. Add more hard-boiled eggs to thicken it.
- How long can you keep homemade egg salad in the fridge? Store in an airtight container for up to 5 days.
- What can I use instead of mayonnaise? Alternatives include thick Greek yogurt, ricotta cheese, or cottage cheese. For a Whole30 option, try olive oil for added moisture.
- How do you fix too much mustard in egg salad? Add more of the other ingredients to balance the flavors.
Ways to Serve & Enjoy Keto Egg Salad
Enjoy this egg salad on its own or try these variations (note some may not be keto or Whole30-friendly):
- On lettuce wraps: Use large lettuce leaves as a wrap.
- With keto bread: Serve on a slice of keto bread.
- Topped with avocado: Add slices of avocado for extra creaminess.
- With fresh veggies: Pair with cucumber slices or bell pepper strips.
Enjoy this flavorful, keto-friendly egg salad that’s both satisfying and versatile!
