Keto Egg Salad
Keto Egg Salad
Ingredients
- 7 eggs
- 2 slices of bacon
- 1 stalk celery
- 1 tablespoon fresh parsley
- ⅓ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 head romaine lettuce
- Salt and pepper
Instructions
- Place the eggs in a medium saucepan, cover with 1-inch of water and bring to a boil. Boil the eggs for 10 minutes or until hard boiled. Allow to completely cool before peeling and dicing.
- Cook bacon and crumble.
- Cut the celery into small cubes and mix with chopped parsley. Mix with mayonnaise, lemon juice and mustard, then stir through diced eggs, chopped lettuce and crumbled bacon, leaving aside a small amount to sprinkle on top. Add salt and pepper to taste.
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