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Keto Buffalo Chicken Egg Salad Recipe


Atkins Keto Buffalo Chicken Egg Salad
1.1g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

11.2g

Protein

12.3g

Fat

0.6g

Fiber

164.1cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 6largeBoiled Egg
  • 6oz, boneless, cookedChicken Thigh
  • 3tbspReal Mayonnaise
  • 1 1/2tbspRed Hot Buffalo Wing Sauce
  • 0 1/4cup, crumbledBlue or Roquefort Cheese
  • 8stalk, medium (7-1/2" - 8" long)Celery

DIRECTIONS

Be sure to use a Buffalo hot sauce that has only a few ingredients including red pepper, vinegar and salt; 0g NC per serving.   Also pre-cooked rotisseri chicken can be used instead of cooking the chicken.
 
  1. Hard boil the eggs:  cover 6 eggs with water, bring to a boil, remove from heat and allow to sit for 10 minutes.  Immediately plunge eggs into an ice water bath, allow to cool then peel and dice.  Reserve in a medium bowl. 
  2. While eggs are cooking if your chicken is raw, cook chicken over medium heat in a skillet or on the grill until the juices run clear and the meat is no longer pink in the center.  Cool and dice; add to the eggs in the bowl.  
  3. To the bowl with the diced eggs and chicken add the mayonnaise, Buffalo hot sauce and blue cheese.  Mix to combine and blend flavors.  Add salt and pepper to taste.  Serve with celery stalks for dipping or carefully fill celery stalks.  Drizzle with additional Buffalo hot sauce as a garnish or if more heat is desired.

Cooking Tip

Be careful to not over boil the eggs. Once the water is boiling, 7-8 minutes is enough.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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