KetoDial
Recipe Card · Lunch
Keto · 15-minute lunch · 2g net carbs
Keto Egg
Salad
Classic diner-style egg salad with a creamy Dijon and lemon dressing. Eight eggs, one bowl, and 15 minutes gets you four filling lunches.
362
kcal
per serving
Per serving
362 kcal
Fat 32.8g
Protein 13g
Carbs 2.4g
Net carbs 2.0g
AIngredients
- 1/2 cupmayonnaise
- 1 tbspDijon mustard
- 1 tbsplemon juice
- 8 largehard boiled eggs, diced
- 1/4 cupcelery, finely chopped
- 2 tbspwhite onion, minced
- 2 tbspchives, chopped
- 1/2 tspsea salt, to taste
- 1/8 tspblack pepper, to taste
- paprika, optional, for garnish
BMethod
- Boil the eggs. If you don't already have hard boiled eggs, cook them first, then move them straight into an ice water bath for 10 minutes. Peel and dice.
- Mix the dressing. In a medium bowl, whisk the mayonnaise, Dijon mustard, and lemon juice until smooth.
- Fold it together. Gently fold in the diced eggs, celery, onion, and chives so the eggs keep some texture.
- Season and garnish. Add salt and pepper to taste, then finish with a dusting of paprika and extra chives if you like.
Dial-in tip
Keeps 3 to 4 days covered in the fridge, and the flavor actually improves overnight. At 362 cal and 13g protein per serving, try it in lettuce cups, on cucumber rounds, or with a fork straight from the container.
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