Keto Egg Salad

Classic egg salad, served in lettuce cups instead of bread. The lettuce cups keep this virtually carbohydrate-free while providing crunch and freshness. It works as a quick lunch, a snack, or a starter.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 2 tbsp light mayonnaise
• 1 tbsp Dijon mustard
• 2 sticks celery, finely diced
• 2 spring onions, finely sliced
• 1 tsp lemon juice
• Salt and black pepper
• Pinch of paprika
• 6–8 iceberg or little gem lettuce leaves (cups)

Method

1. Hard-boil the eggs: place in boiling water for 12 minutes, transfer to cold water for 5 minutes, then peel.
2. Chop the eggs roughly — some should be chunky, some finer.
3. Mix together the mayo, Dijon mustard, and lemon juice in a bowl.
4. Add the chopped eggs, celery, and spring onions. Stir gently to combine.
5. Season with salt, pepper, and a pinch of paprika.
6. Spoon into lettuce cups and serve immediately.

Nutrition Notes

Six eggs provide 36g of protein for the whole recipe. Light mayonnaise keeps fat moderate. Served in lettuce cups rather than bread, each portion contains under 3g of carbohydrates — ideal for low-carb days or a ketogenic approach.