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prep time

10 min
cook time

25 min
ready time

35 min

Keto Winter Egg Salad

Classic egg salad is delicious, but this Keto winter egg salad is even better! Creamy and packed with flavor, this Keto winter salad is very simple to make and requires ingredients that are most likely already in your fridge. What's more it takes only 30 minutes to assemble.

How can you customize this Keto winter egg salad recipe?

This Keto winter egg salad is made with a few simple ingredients. Therefore, it can be easily customized by adding more roasted vegetables like broccoli, zucchini, or carrots. Other elements that can be added to this salad include mushrooms, spinach, and olives. Capers or pickled cucumbers are also a great addition to this Keto winter egg salad. To add a cheesy flavor, add shredded cheddar cheese. To add some crunch, feel free to add some slivered almonds. Finally, for a spicy kick, add some finely diced jalapeño peppers.

How to make this Keto winter salad?

This Keto winter egg salad is straightforward and quick to make. It comes together in just 30 minutes. Start by roasting the cauliflower in the oven until just slightly charred. Meanwhile, boil the eggs, peel the shells, and dice them into cubes while rendering the bacon and cutting the avocado. Then, make the mayonnaise sauce and shred the lettuce. Finally, layer the ingredients on a serving plate, starting with the shredded lettuce, then the egg salad mix, and garnish with the crispy bacon.

How to store this Keto winter salad?

Since this salad involves raw avocadoes, generally known to brown easily when stored, it is best to make it fresh whenever you are ready to eat. However, when necessary, avoid adding the avocado to the salad and instead freshly cut the avocado when you are about to serve. That way, the egg salad can, at most, last in the refrigerator in an air-tight container for about 1 day. An alternative to storing this Keto winter salad is to keep the ingredients in separate air-tight containers; hard boil the eggs, shred the lettuce, make the mayonnaise sauce, and assemble the salad ingredients when you are ready to eat.

Net Carbs

5 g
Fiber

6.1 g
Total Carbs

11.2 g
Protein

16 g
Fats

24.4 g

320 cals

Quantity

Serving Size

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Cauliflower

1 small - head - 4" diameter
Salt

0.5 tsp
Black pepper

0.25 tsp
Raw egg

3 large
Mayonnaise

1.5 tbsp
Lemon juice

1 tsp
Parsley

1 tbsp, chopped
Scallions or spring onions, tops and bulb, raw

1 small - 3" long
Bacon

2 slice - 6" long
Avocado

0.5 each
Lettuce, green leaf

0.25 head

Step 1

Preheat the oven to 360F/180C and line a baking tray with parchment paper. Cut the cauliflower head into bite-size florets. Transfer the florets onto the baking tray and season with 1/8 tsp black pepper and ¼ tsp of salt. Bake at 360F/180C for 15 minutes until slightly golden.
Step 2

To a pot, add the 3 eggs and fill some water just until the eggs are submerged. Place the pot over medium heat and boil for about 10 minutes until the eggs are hard-boiled. Then, pour the water and allow the boiled eggs to cool down.
Step 3

Meanwhile, finely chop the parsley and scallion, cut the avocado into cubes, and shred the lettuce. In a medium bowl, add the mayonnaise, lemon juice, chopped parsley, scallions, black pepper, and salt.
Step 4

Cut the bacon strips into small pieces. On a pan over medium heat, render the bacon pieces until crispy and golden. Then, transfer the crispy bacon pieces from the pan to a small bowl.
Step 5

Peel the boiled eggs to remove the shells and cut them into cubes. Then, add the eggs, cauliflower, and avocado to the mayonnaise mixture. Gently toss to combine using a spatula.
Step 6

To a serving plate, add the shredded lettuce as a single layer. Then, add the avocado and egg mixture on top of the lettuce. Finally, garnish with crispy bacon and chopped parsley.

Keto Winter Egg Salad

Ingredients

Recipe Steps

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