Description
This easy Keto Egg Salad recipe has just four simple ingredients but is creamy and delicious. It stays low-carb served in lettuce wraps or on chaffles.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 cup celery or chives (optional, finely diced)
Instructions
- In an air fryer, place eggs in the basket. Cook at 250°F for about 16 minutes. If this is your first time cooking eggs this way, cook only 1 or 2 eggs to ensure timing is correct.
- On the stovetop, place eggs in a large pot and add water to cover them with an extra inch or two. Bring to a rolling boil, then turn off and let sit for 10-12 minutes.
- When finished, transfer eggs to a bowl of ice cold water for at least 5 minutes.
- Peel eggs. Gently tap the end and roll to crack the shell.
- Cut eggs in half and place yolks in a small bowl. Use a fork to crumble the yolks.
- Chop egg whites and set aside.
- Add mayonnaise, Dijon mustard, and apple cider vinegar to the yolks and mix well.
- Fold in chopped egg whites and any other ingredients like celery or chives.
- Enjoy on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles!
Notes
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Air Fryer or Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 191
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 370 mg
Keywords: Keto Egg Salad, Low Carb Egg Salad, Easy Egg Salad