Keto Egg Salad

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:

  1. Preheat the oven to 300°F.
  2. Line a baking pan with parchment paper.
  3. Wash and dry radishes, and cut in half (or quarter if some are really large).
  4. Toss with oil, salt and pepper.
  5. Roast 60-75 minutes or until tender.
  6. In a bowl, whisk together the dressing ingredients.
  7. Taste and adjust, as desired.
  8. Toss the dressing, radishes and remaining ingredients in a large bowl.
  9. 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
Print Friendly, PDF & Email
Please help my blog grow by sharing this post with your friends & family.

DOWNLOAD RECIPE E-BOOKSGO
+