Hi, I am Marie. Today, I’m gonna show you how to make keto creamy egg salad recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look 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 foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Keto Creamy Egg Salad is something that I’ve loved my entire life.
To get started with this recipe, we have to first 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:
- Prepare 4 Egg (200g)
- Prepare 2 baby cucumber Cucumber (300g)
- Take 1 large Pickles (135g)
- Make ready 1 tsp Dijon Mustard (5g)
- Prepare 1 cup chopped Celery (100g)
- Get 2 medium stalk Green Onion (30g)
- Take 1/4 cup Mayonnaise (59g)
- Get optional - to taste Salt (0g)
- Make ready optional - to taste Black Pepper (0g)
- Prepare optional - 1/8 tsp Cayenne Pepper (0g)
- Get optional - 1 tbsp Dill (1g)
- Get optional - 1 TBSP chopped jalepeno
- Make ready optional - 2 TBSP chopped red cabbage
Instructions 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 sausage water for 10 to 12 minutes. - Remove from sausage 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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