Keto Egg Salad (Print-Friendly Version)
# What You'll Need:
→ Eggs
01 -
6 big eggs
→ Sauces
02 -
1 teaspoon Dijon mustard
03 -
60 ml mayo
04 -
Half a teaspoon apple cider vinegar
→ Veggies (Optional)
05 -
60 ml finely chopped celery or chives
# Step-by-Step Directions:
01 -
Right after cooking, dunk the eggs in ice-cold water for 5 minutes or more. To cook with a pot, cover eggs with 2.5-5 cm of water, boil, then turn off the heat and let them sit 10-12 minutes. For air fryer, put eggs in the basket and heat at 121°C (250°F) for about 16 minutes. Try with a couple eggs first since times vary.
02 -
Gently tap each chilled egg and roll it to crack the shell. Peel them off carefully. Cut eggs in half, scoop out yolks and mash with a fork. Chop the whites into small bits and keep separate.
03 -
Stir up the mashed yolks, mayo, Dijon, and vinegar in a bowl till smooth. Fold in the chopped egg whites plus celery or chives if you want until everything’s combined well.
04 -
Dig in on crisp lettuce, low-carb wraps, thin bread, or chaffles. Pick whatever you like best.
# Helpful Notes:
01 -
Keep covered in the fridge and use within 3 days. Put it away in the fridge within 2 hours to keep it fresh and safe.
02 -
To nail the air fryer timing, test with a couple eggs before cooking more.