Description
A creamy, low-carb egg salad infused with the deep, savory notes of smoked paprika. Perfect for ketogenic diets and quick high-protein lunches.
Ingredients
Scale
- 6 large eggs
- 1/2 cup avocado oil mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/4 cup finely diced celery
- 2 green onions, thinly sliced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and cover for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel and dice into small pieces.
- Finely mince the celery and slice the green onions.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, smoked paprika, and lemon juice until smooth.
- Add the diced eggs, celery, and green onions to the dressing.
- Gently fold the ingredients together with a spatula until combined.
- Season with salt and black pepper, then refrigerate for 30 minutes before serving.