A classic, popular Keto lunch-on-the-go, this egg salad is loaded with goodies so you won’t get bored.
- 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.
- In a medium bowl, combine the chopped eggs with the mayo. Season with salt and pepper, to taste.
- Meanwhile, cook the bacon in a medium skillet until crispy. Drain the excess fat and set aside.
- 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.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
- Calories: 474
- Sugar: 2 g
- Fat: 45 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 16 g