Keto Buffalo Chicken Egg Salad
1.1g
Net Carbs
11.2g
Protein
12.3g
Fat
0.6g
Fiber
164
Calories
Cooking tip: Be careful to not over boil the eggs. Once the water is boiling, 7-8 minutes is enough.
Ingredients:
- 6 large Boiled Eggs
- 6 ounces boneless, cooked Chicken Thigh
- 8 stalk, medium (7-1/2" - 8" long) Celery
- 3 tablespoons Real Mayonnaise
- 1 1/2 tablespoons Red Hot Buffalo Wing Sauce
- 1/4 cup, crumbled Blue or Roquefort Cheese
Directions:
Be sure to use a Buffalo hot sauce that has only a few ingredients including red pepper, vinegar and salt; 0g NC per serving. Also pre-cooked rotisseri chicken can be used instead of cooking the chicken.
- Hard boil the eggs: cover 6 eggs with water, bring to a boil, remove from heat and allow to sit for 10 minutes. Immediately plunge eggs into an ice water bath, allow to cool then peel and dice. Reserve in a medium bowl.
- While eggs are cooking if your chicken is raw, cook chicken over medium heat in a skillet or on the grill until the juices run clear and the meat is no longer pink in the center. Cool and dice; add to the eggs in the bowl.
- To the bowl with the diced eggs and chicken add the mayonnaise, Buffalo hot sauce and blue cheese. Mix to combine and blend flavors. Add salt and pepper to taste. Serve with celery stalks for dipping or carefully fill celery stalks. Drizzle with additional Buffalo hot sauce as a garnish or if more heat is desired.
