Keto Egg Salad

This egg salad is the perfect keto meal prep, sandwich filling, and salad topper, thanks to a secret ingredient.

Prep: 4

Total: 4

Yield:6 servings

Mix together all of the ingredients.
Serve on keto bread, on top of a bed of lettuce, or in Bibb or butter lettuce cups.

Storage: Keep in fridge in airtight container up to 5 days.
Hard boiling eggs in air fryer: Preheat the air fryer to 300º. Add the eggs to the basket. Cook 13 minutes, then remove the eggs and place in bowl of ice water. After the eggs have cooled, drain the water. Jiggle the eggs in the bowl or a small glass to help them peel.
Hard boiling eggs on stovetop: Fill the saucepan with enough water to cover your eggs by about 1 inch. Place saucepan on the stove and add a glug of vinegar and a couple big pinches of salt. Bring water to a boil. Cook 12-13 minutes. When time is up, carefully remove the eggs from the boiling water and transfer to an ice water bath using a slotted spoon or small handheld strainer. Let sit until chilled, about 5 minutes. Jiggle the eggs in the bowl or a small glass to help them peel.