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:
- 8 large boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh chives
- 1 tablespoon drained capers
- 1 tablespoon chopped sun-dried tomato
- 4 large black olives
- 1 teaspoon chopped chipotle peppers in adobo sauce
- 1 teaspoon dried dill
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. One serving is about 3/4 cup.
