Mellissa Sevigny sure has some delicious food creations on her low-carb and keto diet blog (see below), and her easy low carb egg salad is a great option for a quick and healthy lunch.
Whether you're contemplating trying the keto diet or are newly on it, the keto diet is all about eating fewer carbs and more protein. As you'll see in our fat burning book the Body Reboot, when on a keto diet, the body experiences ‘ketosis' and the liver begins producing ketones. The body then uses ketones as the main source of energy and begins burning fat.
This is one meal that's packed full of protein and other nutrients your body needs while you're adjusting to keto.
Plus, not only is this low carb egg salad great to make on a day you're super busy, it's super tasty too!
2 Tbsp mayonnaise
1 tsp dijon mustard
1 tsp lemon juice
1/4 tsp lite salt (for potassium)
kosher salt and pepper to taste
Place the eggs gently in a medium saucepan. Add cold water until the eggs are covered by about an inch. Bring to a boil for ten minutes. Remove from heat and cool. Peel the eggs under cold running water. Add the eggs to a food processor or magic bullet and pulse until chopped. Stir in the mayonnaise, mustard, lemon juice and salt and pepper. Taste and adjust as necessary. Serve with lettuce leaves and bacon for wrapping if desired. (optional)
Approximate nutrition info per serving: 222 calories, 19g fat, 1g net carbs, 13g protein
With just 1 gram of carbs and 13 grams of protein, this is the ideal meal for someone on the keto diet.
At the time of writing the article, there are still a few free copies left of the Body Reboot Book. Head on over to this page and see if there are any left. If you're willing to cover the small cost of shipping, the book is 100% free (we normally sell it for $29.95).
Not only does this dish look appetizing in the photo, we're happy to tell you that it is indeed tasty! Mellissa can attest to this as well on her I Breathe I'm Hungry blog. Your mouth can't help but water at the sight of that bacon and it's quite clever to serve this dish with lettuce leaves, too. Who's ready to make it?!
Featured image via I Breathe I'm Hungry
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