Easy Keto Egg Salad (Print Version)
# Ingredients:
→ Main
01 -
6 large eggs
02 -
1/4 cup mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1/2 teaspoon apple cider vinegar or white vinegar
→ Optional Additions
05 -
1/4 cup finely diced celery or chives
# Instructions:
01 -
For air fryer: Arrange eggs in the air fryer basket and cook at 250°F (121°C) for 16 minutes. Adjust timing as needed based on your appliance. For stovetop: Place eggs in a pot and cover with water by 2.5–5 cm. Bring to a rolling boil, remove from heat, cover, and let stand for 10–12 minutes. Timing may vary.
02 -
After cooking, immediately transfer eggs to a bowl of ice water. Let cool for at least 5 minutes or until eggs are cool to the touch.
03 -
Gently tap and roll each egg to crack, then remove the shell. Cut eggs in half, place yolks in a bowl, and finely crumble them with a fork. Chop egg whites into small pieces.
04 -
Add mayonnaise, Dijon mustard, and vinegar to the crumbled yolks. Mix thoroughly until creamy and well combined.
05 -
Fold in chopped egg whites and, if desired, add finely diced celery or chives. Stir gently until evenly incorporated.
06 -
Serve on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles as desired.
# Notes:
01 -
For best freshness, store in an airtight container in the refrigerator for up to three days. Always chill within two hours of preparation to ensure food safety.
02 -
If unfamiliar with air fryer egg timing, start by testing one or two eggs to achieve preferred doneness.