Description
This Easy Keto Egg Salad Recipe is a quick and delicious low-carb option perfect for a light meal or snack. Creamy and flavorful, this egg salad is versatile and can be enjoyed in various ways.
Ingredients
Units
Scale
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar or white vinegar
- 1/4 cup celery or chives (optional), finely diced
Instructions
- Cook Hard Boiled Eggs: In an air fryer, place eggs in the basket and cook at 250°F for about 16 minutes. If using stovetop, bring water to boil, add eggs, and let sit for 10-12 minutes. Transfer eggs to ice water to cool.
- Combine Ingredients: Peel eggs, separate yolks, and chop whites. Mix yolks with mayonnaise, mustard, and vinegar. Fold in chopped whites and any optional ingredients.
- Serve on lettuce, tortillas, bread, or chaffles.
Notes
- For best results, follow the tips and step-by-step images provided above.
- Store the egg salad in an airtight container in the refrigerator for up to 3 days.
- Refrigerate leftovers within 2 hours of preparation to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 1g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 280mg
