Keto Egg Salad with Chipotle and Tomatoes Recipe

Name: Keto Egg Salad with Chipotle and Tomatoes
Prep time: 10M
Total time: 10 min
Yield: 4
Ingredients: 4 black olives FNDDS; 1 canned chipotle chile peppers, in adobo sauce Hormel; 1 dried dill weed USDA; 8 hard boiled egg, large USDA; 0.5 table salt USDA; 2 fresh chives USDA; 0.25 fresh celery, diced USDA; 1 dijon mustard Woodstock; 0.25 black pepper, ground USDA; 1 sundried tomatoes, oil packed, drained USDA; 1 canned capers, drained USDA; 0.5 mayonnaise, real Best Foods

2g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Other
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

13g

Protein

20.8g

Fat

0.5g

Fiber

347.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 ea black olives FNDDS
1 tsp canned chipotle chile peppers, in adobo sauce Hormel
1 tsp dried dill weed USDA
8 ea hard boiled egg, large USDA
0 1/2 tsp table salt USDA
2 Tbsp fresh chives USDA
0 1/4 cup fresh celery, diced USDA
1 tsp dijon mustard Woodstock
0 1/4 tsp black pepper, ground USDA
1 tbsp sundried tomatoes, oil packed, drained USDA
1 Tbsp canned capers, drained USDA
0 1/2 cup mayonnaise, real Best Foods

DIRECTIONS

Chop eggs roughly, or push them through the large-holed side of a four-sided box grater.
In a large mixing bowl, use a wooden spoon to mix eggs with mayonnaise, mustard, salt and pepper.
Stir in chopped celery, chopped chives, capers, diced sun-dried tomatoes, diced olives, diced chili, and dill and gently mix.

Cooking Tip

Feel free to serve on a lettuce leaf for minimal additional net carbs.