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 to Make It
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.
Ingredients
- 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