Scrambled Eggs with Mayonnaise

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Seal approval GF small

The Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site


Recipe makes 1 serving: (Recipe & calculation does not include blackberries)

308 Calories

4.5:1 ratio

fat: 31.27

Pro: 6.38

Carb: 0.53

Eggs are an excellent source of protein and the fat in the yolk contains choline which is essential nutrient for brain cell function. 

The benifit of using mayonnaise is the eggs hold onto the added fat very well.  The cooked eggs are more firm and easier to pick up. Including all the fat in the eggs gives the ability to add fruit or vegetables on the side while still mainting a high ratio. This recipe does have a little “mayo” flavor.


50g raw egg

23g mayonnaise, Trader Joes Organic

10g butter

Pinch of salt


1. Melt butter in a small non-stick pan.

2. Mix mayo and egg together with a fork until completly combined. 

3. Cook the egg and mayo mixture in butter. Use a silicone spatula to gently fold the egg mixture until it is set. 

4. Scrape the eggs and all remaining fat onto a serving plate and serve immedietly.



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