Spiked Cinnamon Coffee
Keto Egg Salad
| By : |
Looking for a quick mid-day meal? This keto-friendly egg salad is fresh, zesty and easy-to-make. Add this salad to a bed
of fresh arugula, cherry tomatoes and sliced red onions for a healthy, well-balanced meal.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
2 servings
|
Ingredients
Hard Boiled Eggs:
- 6 eggs
- 1 cup Water
Egg Salad:
- 6 eggs hard-boiled, peeled and diced
- 1/4 cup mayonnaise
- 2 tsp lemon juice
- 1 tbsp chives finely chopped
- 3 slices of cooked ham diced
- 1 avocado cubed
Optional:
- 1/2 cup arugula
- 1/2 red onion sliced
- 5-10 cherry tomatoes halved
Ingredients
Hard Boiled Eggs:
Egg Salad:
Optional:
|
Instructions
To Make the Eggs
- Pour the water into the inner pot. Place a steam rack in the pot.
- Arrange eggs on the steam rack. Secure lid for pressure cooking.
- Select PRESSURE COOK, HIGH, set time for 5 minutes(00:005). Select START.
- Once program ends, allow a 5-minute Natural Release. Select CANCEL.
- Remove pressure cooking lid. Use tongs to remove eggs from pot and into a bowl of ice water for 1 minute.
- Once eggs have cooled, peel and dice.
For the Egg Salad:
- In a bowl, whisk together mayonnaise, lemon juice, and chives. Season with salt and pepper to taste.
- Add eggs, ham, and avocado. Toss gently to combine.
- Optional — Combine arugula, red onions and cherry tomatoes on a plate and top with egg salad.
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