Keto Egg Salad

Keto Egg Salad

Prep Time10 mins
Total Time10 mins
Servings: 4


  • 7 eggs
  • 2 slices of bacon
  • 1 stalk celery
  • 1 tablespoon fresh parsley
  • cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 head romaine lettuce
  • Salt and pepper


  • 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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