This Creamy Egg Salad recipe is bound to become one of your favourite lunches!
Makes 4 servings
- 8 - Eggs
- 1/2 cup, low sugar - Mayonnaise
- 1/4 cup - Bocconcini Cheese or cheese of choice
- 1 tsp - Basil
- 1/4 cup, chopped - Green Onions
- 1/4 tsp - Paprika
- to taste - Cayenne Pepper
- to taste - Salt and Pepper
The directions to make Creamy Egg Salad are in the section below, but first, please take a moment to learn about our personalized Keto plans.
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Our personalized keto plans show you exactly what to eat — every meal of every day — for 28 days. They include breakfast, lunch, dinner, and snacks. And they're curated by our Keto experts from our private library of over 1,200 recipes.
This recipe, "Creamy Egg Salad," was taken from our private library of recipes. So you can see the food you'll be eating is keto-friendly and delicious.
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Here are the directions to make Creamy Egg Salad...
- Add eggs to a deep pot and pour in enough water to cover. Cook for 12 minutes.
- When done, remove from the heat and drain. Gently peel and slice each egg in half. Chop into bite-sized pieces and set aside.
- In a medium bowl, mix together mayonnaise, cheese, salt and pepper to taste and fresh basil.
- Mix in green onions, paprika and cayenne pepper.
- Stir in eggs and mix until fully incorporated.
- Optional to season with additional salt and pepper.
- Place in the fridge for 1 hour or serve at room temperature.