Keto Loaded Egg Salad

I love keeping this Loaded Egg Salad on hand for easy lunches during the week! It’s delicious tucked into lettuce cups or between keto sandwich bread!

We’ve jazzed up regular plain egg salad with bacon, tomatoes, green onions, and cheddar cheese for a delicious BLT style salad that’s as filling as it is tasty. For super easy to peel eggs I suggest using your Instant Pot if you have one. Simply do the following:

• Place 1 cup of water in the inner pot
• Place the steam rack in and carefully set as many eggs as desired on the rack
• Place lid on pressure cooker and set for 5 minutes on high pressure
• After the cook time has finished, let pressure release for 5 minutes naturally before peeling

Preparation time

Hands-on:    5 minutes
Overall:     10 minutes

Nutritional values (per serving)

Total Carbs	2.6	grams
Fiber	0.7	grams
Net Carbs	1.9	grams
Protein	21.4	grams
Fat	30.1	grams
of which Saturated	9.1	grams
Energy	368	kcal
Magnesium	21	mg (5% RDA)
Potassium	271	mg (14% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (23%), fat (75%)

Ingredients (makes 6 servings)

• 12 large hard-boiled eggs, chopped
• 2 spring onions, minced (30 g/ 1.1 oz)
• 1 cup halved cherry tomatoes (150 g/ 5.3 oz)
• 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
• 225 g bacon, cooked and crumbled (8 oz) - about 120 g/ 4.2 oz cooked
• 1/2 cup mayonnaise (110 g/ 3.9 oz)
• 2 tbsp mustard (30 g/ 1.1 oz)
• salt and pepper, to taste
• Optional: serve with crispy green lettuce leaves or as filling between 2 slices of Keto Bread

Instructions

1. Place all of the chopped eggs into a bowl.
2. Add the spring onion, tomatoes and grated cheese.
3. Add the mayonnaise and mustard.
4. Season with salt and pepper to taste. Mix to combine well.
5. Serve on top of crispy green lettuce leaves.Store in an airtight container in the refrigerator for up to 5 days.

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