Description
A delicious and low-carb shrimp egg salad perfect for a keto diet.
Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 6 large hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large mixing bowl, combine the chopped hard-boiled eggs and cooked shrimp.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the shrimp and egg mixture.
- Add the chopped celery and red onion, then gently fold everything together until well combined.
- Taste and adjust seasoning if necessary.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled, garnished with fresh parsley if desired.
Notes
- For added crunch, consider mixing in diced bell peppers or pickles.
- Substitute the shrimp with canned tuna or chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 400mg