Easy keto egg salad (5 day fast recipe)
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By Liane Jacobson
Easy keto egg salad (5 day fast recipe)
8 steps
Prep:15minCook:10min
Always do this test right before using the eggs – once you submerge them you have to use them within a day.
Fill a wide mouthed glass with about 6 inches of tepid water.
Place your eggs into the water one at a time.
If the egg sinks and lays on it’s side, it’s super fresh.
If it sinks but stands upright – it’s perfect for hard boiled eggs that should peel easily.
If your egg floats, even a little, toss it – it’s old and the shell is compromised.
Nutrition
Serving Size: 1/2 cup
Calories: 222
Fat: 19g
Carbohydrates: 1g
Fiber: 0g
Protein: 13g
Updated at: Thu, 02 Nov 2023 01:07:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
12
Low
Glycemic Load
0
Low
Nutrition per serving
Calories190.9 kcal (10%)
Total Fat15.5 g (22%)
Carbs1.1 g (0%)
Sugars0.4 g (0%)
Protein11.2 g (22%)
Sodium535.1 mg (27%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Place the eggs gently in a medium saucepan.
Step 2
Add cold water until the eggs are covered by about an inch.
Step 3
Bring to a boil and cook for ten minutes.
Step 4
Remove from heat and cool.
Step 5
Peel the eggs under cold running water.
Step 6
Add the eggs to a food processor or magic bullet and pulse until chopped.
Step 7
Stir in the mayonnaise, mustard, lemon juice and salt and pepper.
Step 8
Taste and adjust as necessary.
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