Eggs are a keto staple because they have fat and protein but hardly any carbs. Egg salad's chief ingredient besides hard boiled eggs is mayonnaise, which is a perfect keto food. Mayo has no carbs, but does offer a substantial amount of fat per tablespoon.
We use bacon for a crunchy, salty addition instead of celery, and avocado for more robust creaminess and fat. Our enhanced keto egg salad has less than 3 grams of carbs per serving. The recipe is low carb as well as gluten-free. It's high in protein and can serve as vegetarian if you omit the optional bacon. Note that if you opt to remove the avocado from the egg salad, you can also skip the lemon juice. Its main purpose is to keep the avocado from browning too quickly and discoloring the salad.
Ingredients6 hard-boiled eggs, shells removed
1/2 cup mayonnaise
1/4 cup mashed avocado
1/4 cup cooked bacon bits, cooled, optional
1 tablespoon yellow or Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Method
* Gather the ingredients.
* Coarsely chop the eggs until the whites are in 1/4 inch pieces.
* Place the eggs in a medium mixing bowl, then add the mayonnaise, avocado, bacon, mustard, lemon juice, salt, and pepper.
* Use a rubber spatula to gently fold together until combined.
* Serve on its own or as keto-friendly egg salad wraps. Enjoy!