Hello, I am Kate. Today, I’m gonna show you how to make keto creamy egg salad recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. 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 recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Keto Creamy Egg Salad is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have 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)
- Make ready 2 baby cucumber Cucumber (300g)
- Take 1 large Pickles (135g)
- Make ready 1 tsp Dijon Mustard (5g)
- Get 1 cup chopped Celery (100g)
- Take 2 medium stalk Green Onion (30g)
- Get 1/4 cup Mayonnaise (59g)
- Prepare optional - to taste Salt (0g)
- Make ready optional - to taste Black Pepper (0g)
- Prepare optional - 1/8 tsp Cayenne Pepper (0g)
- Make ready optional - 1 tbsp Dill (1g)
- Prepare optional - 1 TBSP chopped jalepeno
- Prepare 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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