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Egg Salad

Total time: 15 minutes
Level of difficulty (1-4): 1
Yields: 1 serving


  • 4 Eggs
  • 50g (1.8 Oz) Bacon
  • 50g (1.8 Oz) Pickled Cucumber, Diced
  • 20g (0.7 Oz) White Onion, Minced
  • 1 Tbsp Mayonnaise
  • 1 Tbsp BeKeto™ MCT Oil
  • 1 Tsp Dijon Mustard
  • 1 Tsp Lime Juice
  • 1 Tbsp Dill, Chopped
  • Salt And Pepper To Taste


  1. Hard-Boil Eggs. Carefully Peel And Cut Into Smaller Pieces. Set Aside.
  2. In The Meantime, Fry Bacon Until Crispy.
  3. Chop Pickled Cucumbers And White Onion.
  4. In A Large Bowl, Mix Together Mayonnaise, BeKeto™ MCT Oil, Dijon Mustard, Lime Juice And Dill. Add Pickled Cucumbers And White Onion.
  5. At The End, Gently Fold In Hard-Boiled Eggs. Season With Salt And Pepper To Taste.


Macros per serving:

Calories: 682 kcal
Fat: 62.4 g
Carbs: 7.9 g
Net carbs: 5.1 g
Protein: 37.2 g

used in this recipe:

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