Hi, I’m Jane. 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 will make it a bit more unique. 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 popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Keto Creamy Egg Salad is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook keto creamy egg salad using 13 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Keto Creamy Egg Salad:
- Take 4 Egg (200g)
- Get 2 baby cucumber Cucumber (300g)
- Prepare 1 large Pickles (135g)
- Prepare 1 tsp Dijon Mustard (5g)
- Prepare 1 cup chopped Celery (100g)
- Take 2 medium stalk Green Onion (30g)
- Take 1/4 cup Mayonnaise (59g)
- Take optional - to taste Salt (0g)
- Make ready optional - to taste Black Pepper (0g)
- Get optional - 1/8 tsp Cayenne Pepper (0g)
- Make ready optional - 1 tbsp Dill (1g)
- Make ready optional - 1 TBSP chopped jalepeno
- Prepare 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 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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