Curry Egg Salad
Keto egg salad with a touch of curry for added flavor.
Roughly chop the eggs into small chunks and add to a bowl.
Add in the chopped celery, onion, mayo, curry, salt and pepper and combine with a spoon.
Serve immediately or refrigerate until chilled to liking. Can be stored in a sealed container in the fridge up to 1 week.
Calories: 415kcal | Carbohydrates: 5g | Protein: 13g | Fat: 38g | Fiber: 1g