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Keto Egg Salad Recipe
Prep Time
15 minutes
Total Time
37 minutes
Yield
4
servings
Ingredients
- 4 eggs
- 8 oz soft silken tofu
- 4 teaspoons brown mustard
- ½ teaspoon salt
- ⅛ teaspoon hot pepper sauce
- ⅓ cup onion
- ¼ cup fresh parsley, chopped
Nutrition Info Per Serving
Serving Size
⅓ cup
Carbohydrates
4
g
Protein
10
g
Fat
7
g
Calories
119
Love it or hate it, egg salad is a staple of summer picnic baskets. This delightful keto egg salad recipe has all the tangy flavor of a traditional egg salad recipe, but takes the unique step of replacing mayo with tofu to create a silky and flavorful texture that is delightfully low carb.
Instructions
- Place the eggs in a medium saucepan and cover with cold water.
- Bring to a boil over high heat.
- Remove from the heat, cover, and let stand 12 minutes.
- Run the eggs under cold water until chilled.
- Peel, halve and transfer to a large bowl.
- Add the tofu, mustard, salt, and hot sauce to the eggs
- Fold in the onion and parsley.
- Cover and chill until serving time.
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