Our no-hassle Keto Zone Egg Salad is great for lunch, dinner, or as a snack. This meal can be easily packed for school, work, or picnics.
Not only is this recipe simple, but it is also nutritious. Loaded with complete protein from eggs, healthy fat from avocado oil, fiber from celery, and phytonutrients from parsley, our egg salad is a complete Keto Zone meal.
You can even make a big batch at the beginning of the week, so you don’t have to worry about what you’re going to eat! It will last up to a week in the fridge.
Quick and Easy Keto Zone Egg Salad
Ingredients
- 7 organic eggs, hard-boiled and chopped
- 1/2 cup avocado oil mayonnaise
- 1 teaspoon organic lemon juice
- 1 teaspoon organic mustard
- 1/4 cup organic parsley, chopped
- 2 stalks organic celery, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon organic black pepper
Instructions
- Hard boil the eggs.
- Once cooked and shell is removed, chop hard-boiled eggs to desired size.
- Combine chopped eggs with the rest of the ingredients in a large mixing bowl.
- Garnish with a bit of chopped parsley, if desired.
- Serve and enjoy!
Ready to put this recipe to work? Dr. Colbert’s free 21-Day Keto Zone Challenge gives you the meal plans, shopping lists and daily coaching to get your body burning fat for fuel. Join the Keto Zone Challenge Free →
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Serving Size: 1/4 cup
Per Serving:
Calories: 220 kilocalories
Fat: 23 grams
Total Carbohydrates: 3 grams
Fiber: 2 grams
Net Carbs: 1 gram
Protein: 8 grams
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