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The morning I first air-fried an egg, it hit me—making keto-friendly egg salad doesn’t have to be tricky. The gooey yolk, so smooth and rich, mashed with a couple of kitchen basics, brought back lazy breakfast vibes from years ago. This dish just brings that homey comfort, only lighter and quicker than ever.
Air frying eggs totally changed how I do breakfast. No more fiddling with boiling times or fighting off shell bits. Stirring mayo, Dijon, and a splash of vinegar into those fluffy yolks turned plain old sandwich stuff into a surprisingly bold, zingy bite.
Dreamy Ingredients
- Celery or chives (optional): chop up for some extra crunch or herby flavor; make sure they’re fresh and bright
- Dijon mustard: cool little kick that wakes everything up
- Mayonnaise: brings creamy goodness, and using full-fat makes it super rich
- Large eggs: these carry all the flavor; local or organic ones really shine
- Apple cider vinegar or white vinegar: just a dash keeps things lively and not too heavy
When you buy eggs, pick ones with sturdy whites and bright-yellow yolks. You’ll notice the taste and the fluffiness are better with good eggs.
How To Make It
- Kicking Off With Hard-Cooked Eggs – Air Fryer or Stovetop:
- If you want eggs to turn out perfect, start here. Running your air fryer at a mellow 250°F for about 16 minutes gives lovely soft yolks without those rubbery whites. Want to use the stove? Just boil and then let your eggs rest in their hot bath off the heat to finish gently so you don’t get any weird green coloring. Dump them in icy water right away, which makes peeling a total breeze and keeps them from drying out.
- Mixing It Up – Get Creamy And Chunky:
- Once the shells are off, split your eggs and scoop out the yolks. Smash those yolks up small so everything blends easy. Add in the chopped whites last so you keep a good chunky mix. The Dijon and vinegar are there to snap through the creamy mayo and make each bite taste bright. Toss in diced celery or chives at the end for a pop of crunch or green flavor.
- How To Eat – Low-Carb Made Tasty:
- Shovel the mix into crisp lettuce leaves or slap it onto toasty chaffles. Either way, every mouthful combines creamy, tart, and crispy, so you really don’t feel like you’re missing out.
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Top Perks
- Packed with protein and healthy fats, helping you stick to keto or low-carb goals
- Done in 25 minutes or less—perfect if you’re busy or want to prep ahead
- Simple ingredients with bold flavors—no fancy steps or weird grocery trips
I’ll sometimes use dill instead of chives or add a shake of curry powder, and it’s wild how different the salad feels. Once, I mashed everything too hard and ended up with a gloopy mess. Learned fast that a gentle hand keeps it just chunky enough.
Meal Prep Tips
This stuff holds up great in the fridge for a couple days. Keep it tightly sealed so the flavors stay sharp and it doesn’t dry out. If you’re making eggs ahead, peel them and store by themselves so your salad doesn’t get soggy.
Fun Twists
Shake in a little paprika or cayenne to warm things up. Toss in diced pickles or olives for tang and crunch. Or stir in chopped dill or parsley for a cool, herby note.
Switch It Up For The Season
Hot days? Add thin slices of cucumber or radish for extra freshness. When it’s colder, sprinkle in a bit of garlic powder to the mayo mix to cozy things up.
Favorite Kitchen Helpers
If you’ve got an egg peeler or just tap shells gently all over, peeling’s a breeze. Use a fork to smash yolks nicely and a sharp knife for clean chopped whites. Got an air fryer? That’s your golden ticket for easy eggs every time.
Pro Tips
- Right after cooking, dunk eggs in very cold water for easy peeling and to stop them from overcooking.
- Smoosh yolks up nice and fine before mixing for the smoothest, creamiest result.
- Stir egg whites in gently at the end to keep things chunky rather than paste-like.
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Common Questions
- → What's the best way to get perfect hard-boiled eggs?
Put the eggs in boiling water or use an air fryer. Boil them 10 to 12 minutes or air fry at 250°F for about 16 minutes. Then cool them right away in ice water to peel easily.
- → Can I swap mayo for something healthier?
Sure, things like Greek yogurt or mashed avocado work well to keep it creamy and add a fresh taste. Texture and flavor might change a bit though.
- → What’s a good way to serve this egg mix?
This goes well wrapped in lettuce, on low-carb tortillas, thin bread slices, or chaffles for a filling low-carb meal.
- → How do I make the salad crunchier?
Chop celery or chives finely and mix them in to add some fresh crunch and extra taste.
- → How long will it keep once made?
Keep it in the fridge in a sealed container and it’ll stay good about 3 days. Make sure to chill it within two hours after making it.