Simple Egg Salad
A simple Egg Salad perfect for the keto diet or an Egg Fast! Only a few ingredients with a great flavor that doesn't overwhelm the simple boiled eggs.
Servings Prep Time
2servings 15minutes
Cook Time
15minutes
Servings Prep Time
2servings 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Boil eggs: Put eggs in medium size pan. Cover with cold water. Bring to a RAPID boil, COVER and remove from heat. Allow to sit and cook in the hot water for 12 minutes. After 12 minutes, drain water and rinse with cold water until eggs are cooler than room temperature to the touch.
  2. Crack and slowly peel off shell, starting with cracking the large end first and opening from there. Softly crack the side of the egg and roll so that the whole sides are barely cracked. Start peeling from the large end, making sure to stay under the membrane at all times. If the membrane does not go with the shell, make sure to slowly roll off the membrane until you are at the shell again. Keep repeating until the egg is fully peeled. Discard shell. Rinse egg.
  3. Dice eggs into small pieces (1/2" pieces).
  4. In a bowl, gently mix diced eggs and all other ingredients so that the other ingredients are incorporated into the eggs.
  5. Serve by itself, with almond crackers or keto toast.