This delicious keto egg salad is creamy and velvety, with a zippy mustard dressing and crunchy celery. Dairy Free Breakfast, Dairy Free Recipes, Dairy Free Bread, Dairy Free Snacks, Dairy Free, Dairy Free Diet
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 8 eggs 1/2 cup mayonnaise, store-bought or homemade 2 teaspoons Dijon mustard 1/4 cup chopped celery 1 tbsp red onion, minced And many more.
Instructions:
First. Fill a large pot with water and bring to a boil. Carefully place eggs in the hot water.
After it, Place the lid on the pot, reduce heat to low, and cook the eggs on a bare simmer for 12 minutes.
And then, After 12 minutes, immediately transfer the eggs to an ice bath and chill for 10-15 minutes, then peel the eggs.
