Keto Egg Salad

Name: Keto Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 6 pieces Egg (6 large eggs (hard-boiled, chopped)); 5 tbsp Greek Yogurt (5 tbsp greek yogurt); 1 tsp Lemon Juice (1 tsp fresh lemon juice); 1 tsp Yellow Mustard (1 tsp yellow mustard); ½ tsp Garlic Powder (½ tsp garlic powder); ½ tsp Onion Powder (½ tsp onion powder); ¼ tsp Table Salt (¼ tsp salt); ¼ tsp Black Pepper (¼ tsp black pepper); 4 tbsp Parsley (4 tbsp fresh parsley (chopped))

Keto Egg Salad - Keto (American)

20 minAmerican

Servings2

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Vegetarian
Keto
Pescatarian
Halal

Steps

1Stir together eggs, greek yogurt, lemon juice, mustard, garlic powder, onion powder, salt, black pepper, and 1 tablespoon of fresh parsley.
2Sprinkle the remaining parsley on the salad before serving.

Nutrition

Calories: 236kcal
Protein: 21g
Carbs: 4g
Fat: 15g
Fiber: 1g
Sugar: 2g

Estimated from the ingredient list.

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Questions

How long does keto egg salad take to make?

About 20 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 2 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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