Keto Egg Salad
A creamy, rich egg salad perfectly seasoned and ideal for lettuce wraps or eating straight from the bowl.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place the hard-boiled eggs onto a cutting board and chop them into bite-sized pieces, or mash them in a bowl with a fork depending on your preferred texture.
- 2
Transfer the chopped eggs into a medium-sized mixing bowl.
- 3
Add the mayonnaise and Dijon mustard to the eggs, folding gently to combine until the eggs are well coated in the creamy dressing.
- 4
Stir in the finely diced celery and fresh dill to add crunch and brightness to the salad.
- 5
Season generously with salt and freshly cracked black pepper to taste.
- 6
Sprinkle a pinch of paprika on top for presentation. Serve immediately scooped into butter lettuce leaves, or chill in the refrigerator in an airtight container for up to 3 days.
Plan it in Listahan
Add Keto Egg Salad to your week, check it against your household's allergens, and build the shopping list automatically.