Keto Egg Salad
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.
Servings Prep Time
2servings 5minutes
Cook Time
Servings Prep Time
2servings 5minutes
Cook Time
Hard Boiled Eggs:
  • 6 eggs
  • 1 cup Water
Egg Salad:
  • 6 eggshard-boiled, peeled and diced
  • 1/4cup mayonnaise
  • 2tsp lemon juice
  • 1tbsp chivesfinely chopped
  • 3 slices of cooked hamdiced
  • 1 avocadocubed
  • 1/2cup arugula
  • 1/2 red onionsliced
  • 5-10 cherry tomatoeshalved
To Make the Eggs
  1. Pour the water into the inner pot. Place a steam rack in the pot.
  2. Arrange eggs on the steam rack. Secure lid for pressure cooking.
  3. Select PRESSURE COOK, HIGH, set time for 5 minutes(00:005). Select START.
  4. Once program ends, allow a 5-minute Natural Release. Select CANCEL.
  5. Remove pressure cooking lid. Use tongs to remove eggs from pot and into a bowl of ice water for 1 minute.
  6. Once eggs have cooled, peel and dice.
For the Egg Salad:
  1. In a bowl, whisk together mayonnaise, lemon juice, and chives. Season with salt and pepper to taste.
  2. Add eggs, ham, and avocado. Toss gently to combine.
  3. Optional — Combine arugula, red onions and cherry tomatoes on a plate and top with egg salad.