Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, keto creamy egg salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Keto Creamy Egg Salad is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Keto Creamy Egg Salad is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Get 4 Egg (200g)
- Make ready 2 baby cucumber Cucumber (300g)
- Make ready 1 large Pickles (135g)
- Take 1 tsp Dijon Mustard (5g)
- Take 1 cup chopped Celery (100g)
- Prepare 2 medium stalk Green Onion (30g)
- Get 1/4 cup Mayonnaise (59g)
- Make ready optional - to taste Salt (0g)
- Prepare optional - to taste Black Pepper (0g)
- Get optional - 1/8 tsp Cayenne Pepper (0g)
- Make ready optional - 1 tbsp Dill (1g)
- Take optional - 1 TBSP chopped jalepeno
- Make ready 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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