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 a little time, I was looking on the web last week. In need of fresh, fascinating thoughts, inspiring meals that I’ve never tested before, to treat my family with. Hunting for quite some time but couldn’t come across any interesting stuff. Just before I wanted to give up on it, I discovered this scrumptious and simple dessert by chance on Suncakemom. It looked so mouth-watering on its photo, it called for rapid actions.

It had been simple enough to imagine how it is created, how it tastes and how much boyfriend will probably like it. Actually, it is quite simple to delight the guy when it comes to desserts. Yes, I am a blessed one. Or possibly he is.Anyhow, I went to the site and followed the simple instuctions that had been accompanied by wonderful photographs of the task. It really makes life faster and easier. I can suppose it’s a slight effort to take photographs in the middle of baking in the kitchen as you most often have gross hands so that i sincerely appreciate the hard work she put in to build this post and recipe conveniently implemented.

That being said I am inspired presenting my personal formulas in a similar fashion. Many thanks for the thought.

I had been fine tuning the main formula create it for the taste of my family. I must say that it was a great outcome. They enjoyed the taste, the overall look and loved getting a treat such as this in the middle of a hectic workweek. They ultimately asked for even more, many more. So the next occasion I’m not going to commit the same miscalculation. I’m going to multiply the amount .

If you liked this egg salad recipe you may find more like this at 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.

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