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Keto Egg Salad with mushrooms
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5 from 1 vote

Keto Egg Salad

Keto egg salad with mushrooms and avocado is a hearty and satisfying side dish to enjoy any time of the year.
Prep Time25 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: Egg salad, keto egg salad, keto recipe
Calories: 3169kcal
Author: Annie

Equipment

  • Saucepan
  • skillet
  • cutting board

Ingredients

  • 10 eggs
  • 3 avocado
  • 2 cups mushrooms
  • 1 cup mayo
  • 1 tbsp mustard
  • seasoning

Instructions

  • Take a saucepan and cover the eggs with water and boil them for 5-7 minutes after the water is boiling to have them hard-boiled. Run under cold water or add ice cubes and peel the shells. Set aside to cool down.
  • Take a skillet and pan-fry the mushrooms with some seasoning like salt, pepper, and cayenne pepper. It takes about 8-10 minutes until the mushrooms are ready to be used. Set aside.
  • Take a big bowl and start to add all the ingredients. Pour the mayo with mustard and gently mix all the ingredients. Adjust salt and pepper at the taste.
  • Take a platter and serve immediately, or store it for some minutes to better infuse all the mayo.
  • Enjoy!

Nutrition

Calories: 3169kcal | Carbohydrates: 63g | Protein: 76g | Fat: 299g | Saturated Fat: 53g | Trans Fat: 1g | Cholesterol: 1731mg | Sodium: 2269mg | Potassium: 4208mg | Fiber: 43g | Sugar: 14g | Vitamin A: 3413IU | Vitamin C: 65mg | Calcium: 351mg | Iron: 13mg