Sometimes you just need something quick & easy for lunch.
Whether you’re low-carb or vegetarian, you probably have eggs in your fridge. Why not see what produce you have and mix up a quick egg salad?
Probably one of my favorite things to have for lunch would be a Chicken Salad or Egg Salad Sandwich. Super simple and easy to pack – add to your favorite keto-friendly bread or use lettuce.
Fun fact: I have no clue how to boil eggs for fear of over-boiling or under-boiling so I purchased a cheap Egg Cooker on Amazon, steamed to perfection.
Let’s get to the recipe:
- 6 Hard-boiled Eggs
- 1/4 cup Avocado Mayo
- Squeeze of Dijon Mustard
- Green Pepper
- Cook eggs – boil or steam.
- Slice eggs in half and chop more.
- Add remaining ingredients and stir.
- Apply to keto-friendly bread or use lettuce.
- Total Servings: 3
- Serving Size: 1
- Total Carbs: 1.8g (3%)
- Net Carbs: 1.4g
- Fat: 26g (81%)
- Protein: 12.3g (16%)
🍂 New Seasonal Food Hacks:
Low-Carb Fall Favorites