Keto Egg Salad Wraps
Keto egg salad recipe for making low carb wraps with eggs. Lite egg salad made with boiled eggs, avocado, a high protein mayo substitute, makes this keto egg salad is creamy, delicious and healthy. Just perfect to fit in a low carb diet.
Ingredients
- 6 Eggs Boiled/chopped
- 1 Avacado cut
- 1 ½ tbsp mayonnaise
- 2 tbsp hung yogurt
- 1 tsp Dijon Mustard
- Salt
- 1 tsp red chilli flakes
- Iceberg lettuce to make wrap
Instructions
- To make Egg salad, firstly perfectly boil eggs.
- When the eggs are hard-boiled, peel the eggs and allow eggs to cool down for a minute or two.
- Gently chop the eggs and transfer them to a mixing bowl.
- Now, cut an avocado and cut it into small pieces.
- In the mixing bowl, add chopped avocado, and chopped boiled eggs.
- Then add 1 and a half tablespoon of mayonnaise and a teaspoon of dijon mustard.
- Add salt to taste and mix all the ingredients well.
- You can serve it over iceberg lettuce to make these delicious keto wraps.
Video
Notes
Rekha's Tips To Make It Perefctly
- Adding a teaspoon of Dijon mustard to give your salad a delicious tangy kick and flavour.
- If you are not eating it in salad leaves this is an excellent egg salad for sandwich.
- For meal prep. you can make this egg salad in advance and store it in fridge for 1-2 days.
Nutrition
Calories: 291kcalCarbohydrates: 7gProtein: 13gFat: 24gSaturated Fat: 5gCholesterol: 332mgSodium: 209mgPotassium: 480mgFiber: 5gSugar: 2gVitamin A: 771IUVitamin C: 7mgCalcium: 73mgIron: 2mg
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