yield: 4 servings
prep time: 10 minutes
When I started keto, I remember thinking, oh my gosh, I can eat egg salad! I was excited because I’ve always loved egg salad. Of course, I used to eat it on slices of bread. Now I eat it on a bed of spinach or other greens, and it’s really satisfying. Sometimes I like a classic egg salad, the way a lot of Southerners prepare it, and sometimes I like an egg salad with a little kick (see the Buffalo variation below). Both versions are good.
• 6 hard-boiled eggs, peeled and chopped
• ¼ cup mayonnaise
• 1 tablespoon finely chopped onions
• 1 tablespoon dill relish
• 1 teaspoon prepared yellow mustard
• ¼ teaspoon paprika
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• Fresh spinach leaves, for serving (optional)
1. In a medium-sized mixing bowl, stir together all the ingredients until well incorporated.
2. Serve over spinach leaves, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
