Egg Salad: a fast, delicious keto-friendly egg recipe
Packed with protein and full of flavor, egg salad is a mouthwatering recipe you can throw together in no time. Egg salad is a fantastic way to use leftover hard-boiled eggs. It's creamy, savory, and a little tangy, with a subtle hint of spice.
The best part is that it's a healthy, keto-friendly recipe that you can make ahead. While this recipe calls for celery, dill, chives, and red onions, there are plenty of tasty ways to customize your egg salad, so feel free to improvise with your favorite ingredients or whatever you have on hand.
Egg Salad Ingredients
To make the best egg salad at home, you'll need plenty of hard-boiled eggs. You can either make them the same day or use leftover hard-boiled eggs. Next, you'll need some veggies to add a bit of crunch to the salad. Celery and onions are a delicious option, but use whatever you have at home. Adding some fresh chives and dill will help add a nice touch of flavor as well.
For the dressing, you'll need mayo, lemon juice, and Dijon mustard, plus a dash of salt, pepper, paprika, and some minced garlic. The result will be a savory, tangy, creamy dressing that goes wonderfully well with the egg salad.
How to Make Egg Salad
If you don't have hard-boiled eggs, cook the eggs for at least 8 to 10 minutes after the water has come to a boil. Leave them to cool before handling them. Once your eggs have cooled, and you've peeled them, roughly chop them with a sharp knife then put them in a large salad bowl.
Mix in the celery, chives, and dill. Grab a second bowl and add all the dressing ingredients, then whisk them well to combine. Pour the dressing over the egg salad, then gently toss to coat. That's it!
How to Serve the Best Egg Salad
You can enjoy egg salad on its own as a side dish, or use it to make an egg salad sandwich, breakfast wrap, or use it to stuff an avocado.
Tips for the Best Egg Salad
Egg salad is keto-friendly. You can use lettuce wrap to make a low-carb egg salad sandwich.
For the best flavor, use full-fat mayonnaise, but you can use reduced-fat options if you prefer.
If you want to leave out the mayonnaise, you can substitute Greek yogurt or extra virgin olive oil.
Spruce up your egg salad by adding chopped pickles or relish, cayenne pepper, chopped chilies, carrots, tomato, avocado, cucumbers, bell peppers, or cheese.
How to Store Egg Salad
Keep leftover egg salad in an airtight container in the fridge and enjoy it within 3 to 5 days.
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Instructions
Chopped the eggs and place them in a large bowl.
Stir in the celery, onions, chives, and dill.
In a small bowl, whisk the mayonnaise, lemon juice, mustard, paprika, salt, pepper, and garlic to combine.
Pour the dressing over the egg salad and gently toss to combine.
Notes
Don't leave your egg salad out at room temperature for more than 2 hours.
