3-4 Tbsp homemade mayo (see my keto meal prep video – I now use avocado oil instead of olive oil)
2 hard-boiled eggs—separate yolks and whites, chop whites
½ stalk celery, chopped
½ tsp yellow mustard
3 Tbsp red bell pepper, chopped
3 Tbsp broccoli rice
1 button mushrooms, chopped
salt, to taste
pepper, to taste
pinch of paprika (if desired)
In a large mixing bowl, mash boiled egg yolks. Add mayonnaise and mustard and mix to combine.
Add remaining ingredients and toss to coat.
Season to taste, serve, and enjoy!
*Per serving keto egg salad: 1g net carbs.
- Serving Size: 1 serving (½ recipe)
- Calories: 260
- Sugar: 1
- Fat: 28
- Carbohydrates: 2
- Fiber: 1
- Protein: 6