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!
As I lately have a little time, I had been browsing on the web last week. Looking to find fresh, exciting thoughts, inspiring dishes that We have never used before, to amaze my loved ones with. Hunting for a long time yet couldn’t find any interesting stuff. Just before I thought to give up on it, I ran across this fabulous and simple dessert simply by chance. It looked so delicious on its photo, that called for fast action.
It had been easy to imagine just how it is made, its taste and how much my husband will probably want it. Actually, it is rather simple to keep happy him in terms of treats. Yes, I’m a blessed one. Or maybe he is.Anyway, I visited the blog: Suncakemom and then used the step-by-step instuctions that were combined with great shots of the operation. It just makes life much easier. I can suppose it is a slight hassle to shoot pics down the middle of baking in the kitchen as you usually have sticky hands so that i really appreciate the effort and time she devote to make this blogpost and recipe conveniently followed.
Having said that I’m empowered presenting my own, personal formulas in the same way. Many thanks the idea.
I had been fine tuning the initial recipe to make it for the taste of my family. Need to mention that it was a great outcome. They loved the taste, the structure and enjoyed having a treat like this during a hectic workweek. They basically demanded more, many more. So the next occasion I’m not going to commit the same mistake. I am likely to twin the quantity .
Original egg salad keto recipe invented by Suncakemom.
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.