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Keto Egg Salad

Veggie Packed Keto Egg Salad

  • Author: Alyssia Sheikh
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x



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