Keto Breakfast Egg Salad

Keto Breakfast Egg Salad: Even if you don’t have a ton of time to spend in the kitchen, egg salad is almost effortless enough to pull off on a weeknight. Plus, it freezes beautifully, so make a double or triple batch and gather up those bento box leftovers for breakfast throughout the week.

The only real limiting factor of egg salads is that it’s not super filling. If you are looking for a little extra kick, swap the regular mayo for some avocado oil mayo or go full-on egg salad sandwich with a few slices of bacon on top. Also feel free to add in your other favorite keto friendly foods, spaghetti squash, celery, etc.

Egg salad is one of those foods that I was never too excited about. My mom would make it on occasion and I usually didn’t touch it, but now that I’ve grossly expanded my horizons on the egg game, I thought it was time to give an old favorite another go.

The key to this Keto Egg Salad recipe is all in the sauce, so don’t skimp!

Ingredients: – 4 eggs – 3 tbsp full-fat Greek yogurt or sour cream (note: if you follow a strict keto diet, opt for greek yogurt over sour cream) – 1/2 tsp dried dill weed – 1/4 tsp garlic powder – 1/4 cup avocado oil mayonnaise – Salt and pepper to taste

Recipe Tips And Tricks: 1.) If your eggs aren’t getting picked up by the mayo, add more of both ingredients until they do! 2.) If you want some extra protein in this recipe, I suggest adding sautéed mushrooms while cooking your eggs. 3.) If you don’t use egg salad immediately, it will become watery after sitting for awhile so be sure to just combine all of the ingredients at once when serving or saving for later use.

Ingredients

4 large eggs
3 tbsp full-fat Greek yogurt or sour cream
1/2 tsp dried dill weed
1/3 cup of finely minced white onion
1/4 cup of mayonnaise or avocado
fresh herbs
1/2-teaspoon salt
½-teaspoon ground mustard
2 tablespoons melted butter
1/2-teaspoon black pepper
1/4 tsp garlic powder

 Directions:

1. In a pot, add eggs and enough water to cover the eggs by about an inch.

2. Bring to a boil over high heat, then turn down the heat until you have a low simmer going on.

3. Simmer for 10 minutes, then take off the heat and let sit in hot water for another 10-15 minutes (not sure if this makes a difference but I did it).

4. Drain off any extra water from the pot, then fill with ice cold water and let cool completely before peeling them all!

5. Once peeled, chop up your hard boiled eggs into desired size and add to a medium bowl with avocado oil mayonnaise or whatever other keto-friendly fat you’d like.

6. Add the remaining ingredients and stir until thoroughly combined!

7. Taste for salt and pepper, then serve immediately or store in an airtight container for up to a week!

 

Notes:

– If you prefer an egg-free version of this recipe, replace eggs with cauliflower florets to make a delicious keto friendly egg salad alternative.

– *Additional **Your favorite spices can be added such as garlic powder, onion powder

Keto Breakfast Egg Salad, KetosDiets