Keto Creamy Egg Salad

Name: Keto Creamy Egg Salad
Total time: 600 s
Yield: 1 serving
Cuisine: American
Ingredients: 4 Egg (200g); 2 baby cucumber Cucumber (300g); 1 large Pickles (135g); 1 tsp Dijon Mustard (5g); 1 cup chopped Celery (100g); 2 medium stalk Green Onion (30g); 1/4 cup Mayonnaise (59g); optional - to taste Salt (0g); optional - to taste Black Pepper (0g); optional - 1/8 tsp Cayenne Pepper (0g); optional - 1 tbsp Dill (1g); optional - 1 TBSP chopped jalepeno; optional - 2 TBSP chopped red cabbage

DJ @cook_24066473

Vail, CO

Keto Creamy Egg Salad

Saved

Ingredients

10 mins

1 serving

4Egg (200g)
2baby cucumber Cucumber (300g)
1large Pickles (135g)
1 tspDijon Mustard (5g)
1 cupchopped Celery (100g)
2medium stalk Green Onion (30g)
1/4 cupMayonnaise (59g)
optional - to taste Salt (0g)
optional - to taste Black Pepper (0g)
optional - 1/8 tsp Cayenne Pepper (0g)
optional - 1 tbsp Dill (1g)
optional - 1 TBSP chopped jalepeno
optional - 2 TBSP chopped red cabbage

Saved

Steps

10 mins

1

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.