Ingredients:
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise (sugar-free)
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1/4 cup diced celery (optional, for crunch)
- 1 tablespoon finely chopped red onion or green onion (optional)
- 1 tablespoon chopped fresh dill or parsley (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: 1/4 cup crumbled bacon for extra flavor
Instructions:
- Prepare the Hard-Boiled Eggs:
- Place eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes.
- Drain and transfer the eggs to a bowl of ice water to cool. Once cooled, peel and chop the eggs.
- Make the Egg Salad:
- In a large mixing bowl, combine the chopped eggs, mayonnaise, and Dijon mustard. Mix until well combined.
- Add the diced celery, red onion (if using), fresh dill or parsley, garlic powder, paprika, salt, and pepper. Stir gently to combine.
- If using bacon, fold in the crumbled bacon at this stage.
- Adjust Seasoning:
- Taste the egg salad and adjust the seasoning as needed. Add more salt, pepper, or paprika to suit your taste.
- Serve:
- Serve the egg salad on its own, over a bed of lettuce, or with keto-friendly crackers or cucumber slices.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Info (Per Serving, approx.):
- Calories: ~200
- Fat: 17g
- Protein: 10g
- Net Carbs: 1g