Keto Egg Salad with Chipotle and Tomatoes Recipe

Name: Keto Egg Salad with Chipotle and Tomatoes
Prep time: 10M
Total time: 10 min
Yield: 4
Ingredients: 8 hard boiled egg, large USDA; 0.5 mayonnaise, real Best Foods; 1 dijon mustard Woodstock; 0.5 table salt USDA; 0.25 black pepper, ground USDA; 0.25 fresh celery, diced USDA; 2 fresh chives USDA; 1 canned capers, drained USDA; 1 sundried tomatoes, oil packed, drained USDA; 4 black olives FNDDS; 1 canned chipotle chile peppers, in adobo sauce Hormel; 1 dried dill weed USDA

2g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Other
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

13g

Protein

20.8g

Fat

0.5g

Fiber

347.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

8 ea hard boiled egg, large USDA
0 1/2 cup mayonnaise, real Best Foods
1 tsp dijon mustard Woodstock
0 1/2 tsp table salt USDA
0 1/4 tsp black pepper, ground USDA
0 1/4 cup fresh celery, diced USDA
2 Tbsp fresh chives USDA
1 Tbsp canned capers, drained USDA
1 tbsp sundried tomatoes, oil packed, drained USDA
4 ea black olives FNDDS
1 tsp canned chipotle chile peppers, in adobo sauce Hormel
1 tsp dried dill weed USDA

DIRECTIONS

Chop eggs roughly, or push them through the large-holed side of a four-sided box grater.
In a large mixing bowl, use a wooden spoon to mix eggs with mayonnaise, mustard, salt and pepper.
Stir in chopped celery, chopped chives, capers, diced sun-dried tomatoes, diced olives, diced chili, and dill and gently mix.

Cooking Tip

Feel free to serve on a lettuce leaf for minimal additional net carbs.