Easy Low Carb Egg Salad
If you are on the lookout for a keto lunch that is perfect for picnics or outdoors, then this egg salad fare would be a good option. It is a perfectly light and healthy meal that has only few ingredients and minimal chopping involved but whose flavour is amazing. Furthermore, the addition of mayonnaise, mustard and lemon juice brightens the salad with respect to taste
Servings Prep Time
4People 5Minutes
Cook Time
20Minutes
Servings Prep Time
4People 5Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. To start with, place the eggs in a saucepan of water and to this; pour cold water until it covers the egg by another 1 inch.
  2. Now, bring it to boil and then remove it from heat.
  3. Next, peel the eggs under cold running water.
  4. After that, transfer the cooked eggs into a food processor and pulse them until they are chopped.
  5. To this, spoon in the mayonnaise, lemon juice, salt, Dijon mustard and pepper and stir them well.
  6. Check for seasoning and add more if required.
  7. Serve in the lettuce leaves.
Recipe Notes

You can even use bacon to wrap them up before placing them in the leaves.