Picnic

Keto Egg Salad is for Salad.

Keto Egg Salad takes 15 minutes to prepare.

Keto Egg Salad takes several minutes to cook.

Keto Egg Salad makes 4 servings.

The ingredients for Keto Egg Salad are:

- 12 large eggs

- 1/2 cup mayonnaise

- 2 tablespoons of melted butter

- 1/2 teaspoon ground mustard

- 1/3 cup finely minced white onion

- 1 teaspoon black pepper

- 1 teaspoon salt

Here is how you make Keto Egg Salad:

- Fill a large pot with cold water, and lay in eggs. Bring to rolling boil and cook for 10 minutes.- Remove pot from heat and pour as much of the hot water out as you can. Leave eggs in pot and refill it with cold water.- Let eggs sit in cold water for 2-3 minutes.- Remove eggs, pat them dry and peel them.- Chop the peeled eggs into uniform 1/4 inch pieces. An egg slicer works well for getting the process started.- Add remaining ingredients and mix well. Refrigerate until ready to eat.Serving Size: Makes 4, 1-Cup SaladsNumber of Servings: 4Recipe submitted by SparkPeople user TARABARA.

The nutritional information for Keto Egg Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 452.5

• Total Fat: 40.2 g
• Cholesterol: 581.1 mg
• Sodium: 394.2 mg
• Total Carbs: 2.3 g
• Dietary Fiber: 0.2 g
• Protein: 19.3 g

The dietary needs meet for Keto Egg Salad is Low Carb