Egg Salad Recipe – Keto

Classic egg salad recipe that will be the base of many tasty dish. It’s easy, it’s tasty and it is a salad in one way or the other. Yummy!

As I most recently have a little time, I had been searching on the internet a few days ago. In search of fresh, stirring tips, inspiring dishes that I have never tasted before, to impress my family with. Hunting for quite some time but couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this scrumptious and simple dessert by luck on Suncakemom. It seemed so fabulous on its image, it called for prompt action.

It was simple enough to imagine the way it’s created, how it tastes and how much my hubby will probably love it. Mind you, it is very easy to keep happy him in terms of treats. Yes, I’m a blessed one. Or possibly he is.Anyway, I got into the site and used the comprehensive instuctions that were coupled with wonderful snap shots of the method. It really makes life much simpler. I could imagine that it is a slight inconvenience to shoot photographs in the middle of baking in the kitchen because you usually have sticky hands thus i pretty appreciate the effort and time she placed in for making this post and recipe easily implemented.

With that said I am encouraged to present my personal recipes similarly. Many thanks the concept.

I had been tweaking the original mixture to make it for the taste of my loved ones. I have to mention it absolutely was a terrific success. They enjoyed the flavor, the overall look and loved having a treat such as this in the middle of a hectic workweek. They basically demanded lots more, a lot more. Thus next time I’m not going to commit the same miscalculation. I am going to double the amount .

Thanks for SunCakeMom who made the egg salad recipe a reaility

Place the eggs into water and bring the water to boil on high heat. When the water starts to boil reduce the heat and continue to cook the eggs until the inside is completely hardened. The whole process shouldn’t take longer than 15 minutes. If the eggs are fresh add a half teaspoon of baking soda to the water. It will help taking the shell off the eggs.

While the eggs are cooking prepare the rest of the ingredients. Chop the onions up.

Make the mayonnaise. For detailed instructions on how to make mayonnaise check out our Low carb condiments section.

Cool the eggs and peel them. If we are lucky then we can peel the eggs quickly by shaking them in the pot with some cold water and the lid on.

Cut the eggs up into 6 to 12 pieces and place them into a bowl.

Add the onions with some salt and optional pepper.

Finally fold in the mayonnaise and it’s done. Put it into the fridge in an airtight container and use it up in 6 days.

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