Ingredients
4 large hard-boiled eggs
1 cup broccoli florets
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely chopped celery
1 teaspoon finely chopped green onions
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Hard boil 4 large eggs and let them cool completely. Peel and chop into small pieces.
Steam broccoli florets for 3-4 minutes until tender-crisp, then let cool.
In a bowl, combine chopped eggs, steamed broccoli, mayonnaise, Dijon mustard, chopped celery, green onions, and lemon juice.
Season with salt and pepper.
Mix everything thoroughly until well combined and the ingredients are evenly coated.
Chill the salad in the refrigerator for at least 10 minutes before serving.
Serve as a main dish or side, optionally on a bed of greens or wrapped in low-carb lettuce leaves.
Notes
Use a keto-friendly mayonnaise if available to keep the recipe fully keto-compliant.
For extra flavor, add a pinch of paprika or a few drops of hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ensure broccoli is steamed lightly to maintain texture and prevent sogginess.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Stirring
- Cuisine: American
- Diet: Low-Carb, Keto, Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 1 cup salad)
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg