8 hard-boiled eggs
▢¼ cup celery finely chopped
▢¼ cup green onion finely chopped
▢½ cup mayonnaise
▢1 Tablespoon Dijon mustard
▢Salt and pepper to taste

How to make keto egg salad
Hard boil eggs in the sauce pan. Let them cool down completly. Then peel them and cut into bite size pieces.
In a large salad bowl, combine chopped eggs, mayo, Dijon mustard, celery, green onions, salt, and pepper.
Gently mix everything together. Refrigerate until ready to serve. Enjoy !
How to Make Instant Pot Egg Loaf

Using a cooking oil spray, lightly coat a round dish that fits in your Instant Pot. Crack the eggs into the dish.
Place a trivet in the bottom of the Instant Pot and add 1 cup of water to the pot. Place the dish of eggs on the trivet and close the lid.
Press MANUAL or PRESSURE COOK and choose 6 minutes.
Once Instant Pot finishes cooking and goes to keep warm timer, wait for 5 minutes and then release the leftover pressure manually.
Remove the egg dish from the pot. Using the back of the knife, loosen the edges and slide the egg loaf onto a large cutting board.
Chop the egg loaf into bite size pieces. Let them cool down completely before mixing in with other ingredients.
Both brown eggs or white eggs work well in this recipe.

Keep the salad refrigerated until ready to use.
Serving: 1cup
Calories: 232kcal
Carbohydrates: 1g
Protein: 9g
Fat: 21g
Saturated Fat: 4g
Polyunsaturated Fat: 15g
Sodium: 320mg
Sugar: 1g

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