Keto Egg Mix (Printable Version)
Rich low-carb egg blend using only four key ingredients. Great piled in lettuce cups or slapped between keto bread slices.
# 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 chives or celery
# Step-by-Step Guide:
01 -
Scoop onto chaffles, lettuce leaves, slim bread, or your favorite low-carb wrap and dig in.
02 -
Toss in the finely chopped egg whites and if you're feeling fancy, throw in chives or celery. Give it a gentle mix so it all comes together.
03 -
Dump in mayo, Dijon, and vinegar with the yolks. Mash everything up until it's nice and smooth.
04 -
Crack eggs by rolling them gently, then peel away the shells. Slice each in half, pop yolks into a bowl, and use a fork to mash them up. Cube up the whites into little pieces.
05 -
Once your eggs are done, quickly drop them in cold water with some ice. Chill them out for five minutes or until they're cool when you touch them.
06 -
To use a stovetop, cover eggs with a few inches of water in a pot, bring it to a full boil, then turn off the burner. Put the lid on and let them soak for about 10 to 12 minutes, but keep an eye since stoves vary. For air fryer fans, line up eggs in the basket, cook them at 250°F (121°C) for about 16 minutes, and tweak the time if your machine runs hotter or cooler.
# Additional Notes:
01 -
Pop leftovers in a tight-sealing container, then stash in the fridge for up to three days. Always get it chilled within two hours so you don't risk it going bad.
02 -
Not sure about how long to air fry eggs? Try just one or two at first and see if you like how they turn out.