Keto Egg Salad Recipe

This is one of our favorite keto lunch prep ideas for work. Leave it in a fridge overnight, until ready to eat. 

Ingredients:

• 3 eggs
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• Black pepper, to taste
• Salt, to taste
• Celery, chopped
• Chives, chopped

Instructions:

1. Place your eggs in a pot. Fill it with enough water to cover all the eggs. Put them on the stove to boil for 10 minutes.
2. As the eggs boil, finely chop your celery and chives.
3. Mix the mayonnaise, lemon juice, and Dijon mustard in a small bowl.
4. Add salt and black pepper to the mixture.
5. Once you have your hard-boiled eggs, place them in cool water and peel them.
6. For egg salad, some prefer to shred with a box grater, but you can also slice them into large chunks.
7. Fold the eggs, celery, and chives into the dressing, and that’s all for an easy keto egg salad!