Keto Egg Salad (Printable Version)
Smooth, low-carb egg salad with just four main things. Great on lettuce wraps or your favorite keto bread.
# What You'll Need:
→ Main
01 -
1/2 teaspoon apple cider vinegar or white vinegar
02 -
1 teaspoon Dijon mustard
03 -
1/4 cup mayonnaise
04 -
6 large eggs
→ Optional Additions
05 -
1/4 cup finely diced celery or chives
# Step-by-Step Guide:
01 -
Pile your salad onto chaffles, bread slices, low-carb wraps, or even crisp lettuce cups—whatever you’re feeling!
02 -
After mixing your base, scoop in the chopped egg whites. If you want, sprinkle in the celery or chives now. Gently stir it all together til it looks well blended.
03 -
Toss your mayo, Dijon, and vinegar into the bowl with crumbled yolks. Give it a good stir—it should turn nice and smooth.
04 -
Tap eggs gently, roll to crack the shells, then peel. Slice each one in half. Pop the yolks into a bowl and smash them with a fork. Dice the egg whites up small.
05 -
Once the eggs are done, dunk them straight into a bowl of icy water. Let them chill at least 5 minutes or until they’re cool when you touch them.
06 -
Stovetop way: Set eggs in a pan, add water to cover by an inch or two, heat till bubbling, then take off the burner. Put the lid on and let them sit for 10 to 12 minutes. Using an air fryer? Lay eggs in the basket and bake at 250°F (121°C) for about 16 minutes, but check your model since times can be different.
# Additional Notes:
01 -
To keep things fresh, pop leftovers into a lidded container and stash it in the fridge for up to three days. Make sure to stick it in the fridge no later than two hours after you’ve made it to play it safe.
02 -
If you haven’t cooked eggs in an air fryer before, try just one or two first to see how firm or soft you like ’em.