Keto Egg Salad with Chipotle and Tomatoes
2.0g
Net Carbs
13.0g
Protein
20.8g
Fat
0.5g
Fiber
347
Calories
Cooking tip: Feel free to serve on a lettuce leaf for minimal additional net carbs.
Ingredients:
- 4 each Black Olives
- 1/2 cup Real Mayonnaise
- 1/2 teaspoon Salt
- 1/4 cup chopped Celery
- 1 teaspoon Dill (Dried)
- 1 tablespoon Dijon Mustard
- 1 tablespoon chopped Sun-Dried Tomato
- 1/4 teaspoon Black Pepper
- 8 large Boiled Eggs
- 1 teaspoon chopped Chipotle Peppers in Adobo Sauce
- 1 tablespoon drained Capers
- 2 tablespoons chopped Chives
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.
