Ready to dive into a keto-friendly dish that doesn’t skimp on flavor? This egg salad is your ticket to a satisfying meal that keeps carbs in check. Perfect for lunches, picnics, or just when you need something quick and nutritious.
Why This Recipe Works
- High in protein and healthy fats, keeping you full longer.
- Uses simple, whole ingredients for maximum flavor and nutrition.
- Customizable to fit your taste preferences and dietary needs.
- Quick and easy to prepare, perfect for meal prep.
- Low in carbs, making it ideal for a ketogenic lifestyle.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tbsp mustard
- 1/4 cup celery, finely chopped
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Knife and cutting board
- Measuring spoons and cups
- Fork or potato masher
Instructions
Step 1: Prepare the Eggs
Start by placing your hard-boiled eggs in a mixing bowl. Using a fork or potato masher, gently crush the eggs to your desired consistency. Some prefer chunky, while others like it smooth. Tip: For easier peeling, add a teaspoon of baking soda to the boiling water.
Step 2: Add the Wet Ingredients
To the crushed eggs, add the mayonnaise and mustard. These ingredients not only add creaminess but also a tangy flavor that elevates the salad. Mix well to ensure every bite is flavorful.
Step 3: Incorporate the Fresh Ingredients
Now, stir in the finely chopped celery and fresh dill. The celery adds a nice crunch, while the dill brings a fresh, herby note. Tip: For an extra crunch, consider adding some chopped pickles or onions.
Step 4: Season to Taste
Finally, season your egg salad with salt and pepper. Remember, you can always add more, but you can’t take it out, so start with a little and adjust as needed.
Step 5: Serve or Store
Your keto egg salad is ready to enjoy! Serve it on a bed of greens, in a low-carb wrap, or just by itself. Tip: Store any leftovers in an airtight container in the fridge for up to 3 days.
Tips and Tricks
For those looking to take their keto egg salad to the next level, consider these advanced tips. First, using avocado oil mayonnaise can add an extra dose of healthy fats. Second, for a smokier flavor, try adding a pinch of smoked paprika. Third, if you’re not a fan of dill, cilantro or parsley can be great substitutes. Lastly, for a creamier texture, a tablespoon of sour cream can be mixed in with the mayonnaise.
Recipe Variations
- Spicy Keto Egg Salad: Add a dash of hot sauce or some diced jalapeños for heat.
- Bacon and Cheddar Keto Egg Salad: Mix in crumbled bacon and shredded cheddar for a hearty version.
- Avocado Keto Egg Salad: Replace half the mayonnaise with mashed avocado for a greener, even healthier option.
- Curried Keto Egg Salad: Stir in a teaspoon of curry powder for an exotic twist.
Frequently Asked Questions
Q: Can I make this egg salad ahead of time?
A: Absolutely! This egg salad can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator. The flavors actually meld and improve over time.
Q: Is this recipe gluten-free?
A: Yes, all the ingredients in this keto egg salad are naturally gluten-free. Just be sure to check the labels on your mayonnaise and mustard if you’re highly sensitive.
Q: Can I use something other than mayonnaise?
A: Definitely. Greek yogurt or sour cream can be used as substitutes for mayonnaise if you’re looking for a different flavor or texture.
Summary
This keto egg salad is a versatile, delicious, and easy-to-make dish that fits perfectly into a low-carb lifestyle. With simple ingredients and endless customization options, it’s sure to become a staple in your meal rotation.
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