Easy Keto Egg Salad (Printable Version)
Creamy, low-carb egg salad using simple ingredients, ideal for keto dishes and served in lettuce or chaffles.
# Ingredients Required:
→ Eggs
01 -
6 large eggs
→ Condiments
02 -
60 ml mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
½ teaspoon apple cider vinegar
→ Vegetables (Optional)
05 -
60 ml finely diced celery or chives
# Guide to Cooking:
01 -
Place eggs in an air fryer basket and cook at 121°C (250°F) for approximately 16 minutes. Timing may vary by model; test with 1-2 eggs initially. Alternatively, submerge eggs in a pot of water with 2.5-5 cm coverage, bring to rolling boil, then turn off heat and let eggs sit for 10-12 minutes. Immediately transfer cooked eggs to an ice bath for at least 5 minutes to cool.
02 -
Peel cooled eggs by gently tapping and rolling each to crack the shell. Halve the eggs; remove yolks and finely crumble them using a fork. Chop egg whites into small pieces and set aside separately.
03 -
In a bowl, mix crumbled yolks with mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Gently fold in chopped egg whites and optional celery or chives until evenly incorporated.
04 -
Enjoy the salad served on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles as desired.
# Extra Suggestions:
01 -
Store in an airtight container in the refrigerator for up to 3 days. Refrigerate within 2 hours of preparation to prevent bacterial growth.
02 -
For precise air fryer cooking, test timing with 1-2 eggs before cooking in larger batches.