Proper Keto Egg Salad Recipe Dill Pickle Dijon Quick Lunch Prep

Instructions:

1. Place the 8 eggs gently in a saucepan. Cover the eggs with cold water until submerged by about 1 inch (2.5 cm).
2. Place the pan over high heat and bring the water to a rapid, rolling boil. As soon as the water reaches a rapid boil, remove the pan from the heat immediately. Cover the pan tightly with a lid and set a timer for 10 to 12 minutes (12 minutes for fully set yolks).
3. While the eggs cook, prepare a large bowl filled with ice and cold water (the ice bath). Once the timer is up, use a slotted spoon to transfer the eggs immediately into the ice bath. Let them cool completely—about 5 to 7 minutes—to stop the cooking process.
4. Gently tap and roll the cooled eggs on a hard surface to crack the shell. Peel the eggs under cold running water or while submerged in the ice bath. Rinse off any remaining shell fragments.
5. Dice the cooled, peeled eggs into quarter-inch pieces, or roughly chop them, and transfer them to the large mixing bowl. Optionally, use a potato masher to mash about a third of the chopped eggs for a creamier result, leaving the rest chunky.
6. In a separate small bowl, combine the Keto Mayonnaise, Dijon mustard, apple cider vinegar (if using), and freshly ground black pepper. Whisk until smooth.
7. Add the diced dill pickle and fresh chives (or spring onion) to the egg mixture. Pour the mayonnaise mixture over the eggs and gently fold everything together using a rubber spatula. Avoid over-mixing.
8. Season the salad aggressively with sea salt, tasting as you go. Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to fully develop and the salad to firm up.
9. Give the salad a final stir before serving in lettuce cups, or alongside low-carb crackers.