
How to make a Keto Egg Salad.
INGREDIENTS: Serves 4-6
- 4-6 hard-boiled eggs, quartered
- 5 cups radishes
- 2 Tbsp. Pure C8 MCT Oil
- Salt and pepper, to taste
- 1/2-3/4 celery stalk, finely sliced
- 2 scallions, finely sliced
- 3-4 slices bacon, crisped and sliced
- Fresh parsley, to garnish
FOR THE DRESSING:
- 1/2-3/4 cup homemade mayonnaise
- 1 Tbsp. Pure C8 MCT Oil
- 1 tsp. dried mustard
- Salt and pepper, to taste
INSTRUCTIONS:
- Preheat the oven to 300°F.
- Line a baking pan with parchment paper.
- Wash and dry radishes, and cut in half (or quarter if some are really large).
- Toss with oil, salt and pepper.
- Roast 60-75 minutes or until tender.
- In a bowl, whisk together the dressing ingredients.
- Taste and adjust, as desired.
- Toss the dressing, radishes and remaining ingredients in a large bowl.
- Refrigerate for at least 2 hours before serving.
NUTRITIONAL INFORMATION (PER 1 SERVING):
- Calories: 420
- Fat: 44.1g
- Saturated Fat: 13.8g
- Cholesterol: 66mg
- Salt: 401mg
- Carbs: 1.9g
- Fiber: 0.7g
- Sugar: 1g
- Protein: 2.7g

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