Egg Salad Recipe – Keto

Classic egg salad recipe that will be the base of many tasty dish. It’s easy, it’s tasty and it is a salad in one way or the other. Yummy!

The best thing about salads that we can’t go wrong with them. Salads are prepared since ancient times but mainly from vegetables. The word itself comes to the English language from the Latin and it means simply salted.

Nowadays, we don’t categorize something as a salad, based on its taste but rather its look. If it looks like a big pile of various sized and shaped things mixed together in a bowl then that’s going to be a salad, no matter if it’s salty or sweet.

Luckily -at our current understanding of the Universe- time travel is not possible, so we don’t have to be afraid of accidentally serving up a fruit salad for one of our ancestors and cause irreparable damage in our family tree.

The only pain we must go through in our peaceful ready-made-food life is, to shovel down some green stuff on the throat of our loved ones. While some fast food chains made the first step by introducing various vegetables amongst their sugar filled buns, burgers still don’t count as one from the recommended five a day goodies.

Nor it is acceptable to munch on green cookies instead of laboriously chewing through a whole apple on our own. (This may sound tiring but only for those who haven’t waited for a toddler sucking out apples from a mesh.)

It’s amazing what kids are capable of doing for a little treat when they aren’t fed with easy to swallow sugary stuffs from the moment, they are capable of taking care of their own nutrition absorption.

They even get to like natural green stuff such as salads, not because there is dessert after salad or no screen time hangs behind their back as an unspoken punishment but because they like it.

Studies say, that it’s much to do with the diet of the nursing mother, though. During the pregnancy, it’s important that the mother nourish her body adequately but to introduction of mother’s milk will introduce the first flavors to the child.

These flavors will be determinantial when real food will be introduced to the baby’s diet. Good luck introducing spinach and olives when the mother binges on fast-food and nursing vitamins.

Not everybody can be that lucky as to suck salads into them from day one until they can stuff in their mouth themselves. Many of us raised on formulas with no precipitable flavors and adverts suggesting us that Nutella on bread is a healthy thing.

No wonder salads are almost synonymous with suffering. Except of course those which are stuffed with sugar and starch like mayo filled tuna pasta salad or the ones that do not contain much green at all like this egg salad.

Egg salads are adhering to the word original meaning in terms that it is salted but in little else. It isn’t much vegetable in it, except a bit of onion with herbs and spices which won’t help kids easily get into the salad world but grown-ups will definitely enjoy it.

The classic egg salad calls for a bit of mustard and plenty of mayo to be mixed with the eggs but if we are short on mayo or just not in the mood of whisking one up, we can use sour cream instead of it like in our cauliflower salad.

Egg salad is tasty and if it is prepared with healthy ingredients it’s healthy too. A lovely companion with many meat dish but could be enjoyed on its own or even better with a bit of salad.Egg-salad-recipe-4-SunCakeMom

Ingredients:

  • 8 Eggs (hard boiled)
  • 1 cup Mayonnaise
  • ½ Red onion (finely diced)
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • Optional:
    • Pickles
    • Celery
    • Carrots
    • Swap the chives for fresh dill

How to make Egg salad:

  1. Place the eggs into water and bring the water to boil on high heat. When the water starts to boil reduce the heat and continue to cook the eggs until the inside is completely hardened. The whole process shouldn’t take longer than 15 minutes. If the eggs are fresh add a half teaspoon of baking soda to the water. It will help taking the shell off the eggs.Egg-salad-recipe-Process-1-SunCakeMom
  2. While the eggs are cooking prepare the rest of the ingredients. Chop the onions up.Egg-salad-recipe-Process-2-SunCakeMom
  3. Make the mayonnaise. For detailed instructions on how to make mayonnaise check out our Low carb condiments section.Egg-salad-recipe-Process-3-SunCakeMom
  4. Cool the eggs and peel them. If we are lucky then we can peel the eggs quickly by shaking them in the pot with some cold water and the lid on. Egg-salad-recipe-Process-4-SunCakeMom
  5. Cut the eggs up into 6 to 12 pieces and place them into a bowl.Egg-salad-recipe-Process-5-SunCakeMom
  6. Add the onions with some salt and optional pepper.Egg-salad-recipe-Process-6-SunCakeMom
  7. Finally fold in the mayonnaise and it’s done. Put it into the fridge in an airtight container and use it up in 6 days.Egg-salad-recipe-Process-7-SunCakeMom

Enjoy!Egg-salad-recipe-1-SunCakeMom

Egg Salad Recipe

Classic egg salad recipe that will be the base of many tasty dish. It's easy, it's tasty and it is a salad in one way or the other. Yummy!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Condiments, Salad, Side Dish
Cuisine: Gluten free, Keto, Low carb recipe, Mediterranean, Sugar free recipe
Author: Thomas Cook

Ingredients

  • 8 Eggs hard boiled
  • 1 cup Mayonnaise
  • 1/2 Red onion finely diced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • Optional:
  • Pickles
  • Celery
  • Carrots
  • Swap the chives for fresh dill

Instructions

  • Place the eggs into water and bring the water to boil on high heat. When the water starts to boil reduce the heat and continue to cook the eggs until the inside is completely hardened. The whole process shouldn't take longer than 15 minutes. If the eggs are fresh add a half teaspoon of baking soda to the water. It will help taking the shell off the eggs.
  • While the eggs are cooking prepare the rest of the ingredients. Chop the onions up.
  • Make the mayonnaise. For detailed instructions on how to make mayonnaise check out our Low carb condiments section.
  • Cool the eggs and peel them. If we are lucky then we can peel the eggs quickly by shaking them in the pot with some cold water and the lid on.
  • Cut the eggs up into 6 to 12 pieces and place them into a bowl.
  • Add the onions with some salt and optional pepper.
  • Finally fold in the mayonnaise and it's done. Put it into the fridge in an airtight container and use it up in 6 days.

Notes

Enjoy!

Pin now, Enjoy later!

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Thomas Cook
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