Egg salad is a naturally high protein meal, so we added a touch of olive oil to increase this dish’s fat content, keeping you full and satisfied for even longer. Serve this by itself or with your favorite Keto-friendly veggies and meats!
Prep Time: 5 minutes
Cooking Time: 10 minutes to hard-boil eggs
4 hard-boiled eggs
2 tablespoons full-fat plain Greek Yogurt
1 tablespoon yellow mustard
2 tablespoons olive oil
½ teaspoon dried turmeric powder
½ cup chopped celery
1 whole scallion, minced
1 teaspoon sea salt
½ teaspoon black pepper
Peel hard-boiled eggs and chop into bite-sized pieces.
Gently mix Greek yogurt, mustard, olive oil, turmeric, celery, scallion, sea salt and black pepper in a mixing bowl. Fold in chopped eggs until they are coated by the yogurt mixture.
Serve between 2 with any of your favorite Keto-friendly veggies or meats, storing any leftovers in a glass container in the fridge for 3 days.
Net Carbs: 1