Egg Salad Recipe – Keto

Classic egg salad recipe that will be the base of many tasty dish. It’s easy, it’s tasty and it is a salad in one way or the other. Yummy!

As I recently have some time, I had been browsing on the internet yesterday. Attempting to find fresh, fascinating thoughts, inspirational dishes that We have never used before, to amaze my loved ones with. Looking for a while unfortunately could not find any interesting things. Just before I thought to give up on it, I came upon this tempting and simple dessert by chance. It seemed so fabulous on its photo, that required prompt actions.

It absolutely was not difficult to imagine just how it’s created, its taste and how much my husband might want it. Mind you, it is rather easy to impress him when it comes to puddings. Yes, I’m a lucky one. Or maybe he is.Anyways, I went to the page: Suncakemom and simply followed the detailed instuctions that have been coupled with nice photographs of the task. It really makes life quite easy. I can imagine that it is a bit of a hassle to shoot snap shots in the midst of cooking in the kitchen as you may normally have gross hands so that i really appreciate the commitment she devote to build this post .

Having said that I’m inspired to present my own, personal recipes in a similar fashion. Thanks for the thought.

I was tweaking the original mixture to make it for the taste of my loved ones. I’ve got to tell you it absolutely was an incredible outcome. They loved the taste, the thickness and loved having a delicacy like this during a hectic week. They basically demanded lots more, many more. Hence the next time I am not going to commit the same mistake. I’m going to twin the volume .

For more egg salad easy recipe recipes check out SunCakeMom

Place the eggs into water and bring the water to boil on high heat. When the water starts to boil reduce the heat and continue to cook the eggs until the inside is completely hardened. The whole process shouldn’t take longer than 15 minutes. If the eggs are fresh add a half teaspoon of baking soda to the water. It will help taking the shell off the eggs.

While the eggs are cooking prepare the rest of the ingredients. Chop the onions up.

Make the mayonnaise. For detailed instructions on how to make mayonnaise check out our Low carb condiments section.

Cool the eggs and peel them. If we are lucky then we can peel the eggs quickly by shaking them in the pot with some cold water and the lid on.

Cut the eggs up into 6 to 12 pieces and place them into a bowl.

Add the onions with some salt and optional pepper.

Finally fold in the mayonnaise and it’s done. Put it into the fridge in an airtight container and use it up in 6 days.