Hello, I am Joana. Today, we’re going to prepare keto creamy egg salad recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Keto Creamy Egg Salad Recipe
Keto Creamy Egg Salad is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Keto Creamy Egg Salad is something that I have loved my whole life.
To bewith this recipe, we must prepare a few components. You can cook keto creamy egg salad using 13 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Keto Creamy Egg Salad:
- Make ready 4 Egg (200g)
- Get 2 baby cucumber Cucumber (300g)
- Prepare 1 large Pickles (135g)
- Take 1 tsp Dijon Mustard (5g)
- Take 1 cup chopped Celery (100g)
- Make ready 2 medium stalk Green Onion (30g)
- Prepare 1/4 cup Mayonnaise (59g)
- Take optional - to taste Salt (0g)
- Take optional - to taste Black Pepper (0g)
- Make ready optional - 1/8 tsp Cayenne Pepper (0g)
- Prepare optional - 1 tbsp Dill (1g)
- Make ready optional - 1 TBSP chopped jalepeno
- Take optional - 2 TBSP chopped red cabbage
Steps to make Keto Creamy Egg Salad:
- Place egg in a pot and cover completely with cold water. - Bring water to a boil. - Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. - Remove from hot water, and cool. - Peel egg and chop into bite size pieces and cube cucumber. Slice pickles, green onions and celery. Transfer all into a serving bowl. - Mix in mayonnaise, dill and dijon mustard until well coated. - Season with salt, pepper and cayenne pepper. - Refrigerate for 30 minutes.
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