Rachael Ray South Of The Border Egg Salad Recipe

Keto Friendliness Gauge

Net Carbs are 8% of calories per serving, at 16g per serving. This food is keto-friendly.

How keto-friendly is Rachael Ray South Of The Border Egg Salad? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rachael Ray South Of The Border Egg Salad Recipe

  • Net Carbs are 8% of calories per serving, at 16g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Rachael Ray South Of The Border Egg Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 197 g )
Amount Per Serving
Calories: 211
Total Fat: 13g
Saturated Fat: 2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 99mg
Sodium: 456mg
Total Carbohydrates: 21g
Dietary Fiber: 5g
Sugar: 6g
Protein: 7g
Calcium: 48mg Iron: 1mg
Potassium: 468mg Vitamin A: 60mcg
Vitamin C: 27mg Vitamin D: 1mcg

Ingredients

  • 3 ears corn, shucked
  • 2 tablespoons olive oil, plus extra for brushing the corn
  • Salt and freshly ground black pepper
  • 4 hard boiled eggs
  • 1 ripe avocado
  • 2 cups red or green cabbage, shredded
  • 1 cup red onion, finely chopped
  • 1 jalapeño pepper, seeded, thinly sliced
  • 1 cup cilantro leaves, coarsely chopped
  • 30 mint leaves, coarsely chopped
  • Juice of 2 limes
  • Flour or corn tortillas (optional)

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)