Egg Salad


I like quick lunches. As a busy mom I already spend too much time in the kitchen-- so quick and easy is my mantra. And this egg salad is delicious as well as quick and filled with healthy fats. Keto on, mamas.

Recipe is for two servings at two eggs a person.

You Need:
  • 4 eggs
  • 4-6 tbsp mayo
  • 2 tbsp Dijon mustard
  • 1/2 lemon, juiced
  • salt, pepper to taste
  • cooked bacon
  • lettuce wraps (butter lettuce) or coconut wraps
Directions:

Fill a pot with cold water, place 4 eggs--water should be about an inch above the eggs. Bring to a slow boil and cover, boil for 10 minutes. While eggs are cooking, place 4-6 tbsp mayo, 2 tbsp Dijon mustard, lemon juice and salt and pepper in a bowl. Mix. When eggs are done, immediately remove from heat and place in cold water bath. Shell the eggs and add to your wet mixture. Stir create a wonderfully delicious egg salad! I garnished mine with bacon and two grape tomatoes, as well as some red onion. Serve with a pickle and some olives. Enjoy! I refrigerate leftovers for 1-2 days. 2g net carbs per serving when plated in lettuce wraps.