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Keto Loaded Egg Salad Recipe

Louise Hendon | May 21
Keto Loaded Egg Salad Recipe #keto https://ketosummit.com/keto-loaded-egg-salad-recipe

Add this to your comfort food list. This Keto loaded egg salad recipe has some tasty additions to the usual version.

How I Made This Keto

Fortunately, egg salad is mostly Keto without my help. Eggs are full of protein and fat, and mayo doesn’t contain any hazardous carb-laden ingredients either.

The blend of egg yolks, oil, and vinegar or lemon juice is perfectly fine for your ultra low-carb diet. If anything, just try to avoid mayo that has been made with vegetable oil, canola oil, or other bad ideas.

The potential problem area for Keto is, of course, the sandwich itself. The foundation of loafy carbs upon which the egg salad sits is problematic for your diet.

There are a couple of ways you can address this problem. First, as I’ve done for this recipe, you can skip the bread and use lettuce as a foundation.

You can use the egg salad to top a lettuce salad or use a large leaf for a lettuce wrap. The lettuce wrap option could get messy, however, so be warned!

You could also whip up a loaf of Keto bread. Low-carb Keto breads are made using alternative flours such as almond flour, so you don’t have white flour sending your blood sugar through the roof.

This recipe is a good choice for making your own Keto bread. You’ll need about an hour of cook time.

Egg Salad, Only Better

This sandwich filling and sandwich topper is great but can get a bit bland if you eat it often. That’s why I love this version, which really switches things up.

The star of this salad (other than eggs of course) is bacon. Wondrous bacon makes everything better, and this salad is no exception.

You only need two slices for this recipe, but I would make the whole package to have on hand for breakfast and/or salads throughout the week.

The other cool addition is cherry tomatoes. They add a beautiful pop of color and flavor that really enhances our cool and creamy egg salad.

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.

Keto Loaded Egg Salad Recipe #keto https://ketosummit.com/keto-loaded-egg-salad-recipe

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Keto Loaded Egg Salad Recipe #keto https://ketosummit.com/keto-loaded-egg-salad-recipe

Keto Loaded Egg Salad Recipe


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Lunch, Snack
  • Cuisine: American

Description

A classic, popular Keto lunch-on-the-go, this egg salad is loaded with goodies so you won’t get bored.


Ingredients

  • 4 eggs
  • 4 Tablespoons (60 ml) of mayo
  • 2 slices (56 g) of bacon, chopped
  • Salt and freshly ground black pepper, to taste
  • 2 cups of soft lettuce leaves, chopped
  • Small handful (approx. 1 cup) of arugula
  • 8 cherry tomatoes (136 g), halved
  • 2 teaspoon (2 g) of fresh chives, chopped

Instructions

  1. Boil the eggs in a pan of water for approximately 8 to 10 minutes. Drain the eggs and rinse under cold water. Peel and chop the eggs.
  2. In a medium bowl, combine the chopped eggs with the mayo. Season with salt and pepper, to taste.
  3. Meanwhile, cook the bacon in a medium skillet until crispy. Drain the excess fat and set aside.
  4. Divide the lettuce leaves and arugula between 2 bowls and top with the creamy egg salad and halved cherry tomatoes. Garnish the egg salad in each bowl with the cooked bacon and chopped fresh chives.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  2 g

Nutrition

  • Calories: 474
  • Sugar: 2 g
  • Fat: 45 g
  • Carbohydrates: 4 g
  • Fiber: 2 g
  • Protein: 16 g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.