This easy Keto Egg Salad recipe has just four simple ingredients but is creamy and delicious. It stays low-carb served in lettuce wraps or on chaffles.
In an air fryer - Place eggs in the air fryer basket. Cook at 250°F for about 16 minutes. The exact timing will vary depending on your make and model. If this is your first time cooking eggs this way, cook only 1 or 2 eggs to ensure that the timing is correct, and then cook the rest.On the stovetop - Place eggs in the bottom of a large pot and add water so that they are covered with an extra inch or two to spare at the top. Bring the water to a rolling boil, then turn it off and allow the eggs to sit for 10-12 minutes. The exact time will vary depending on your stove, pots, etc.
When finished cooking, immediately transfer the eggs to a bowl filled with ice cold water for at least 5 minutes or until cool to touch.
Combine Ingredients
Peel eggs. Gently tap the end of each egg and then roll and crack the rest of the egg. The egg yolk should pop right out.
Cut eggs in half and place the egg yolks in a small bowl. Use a fork to finely crumble the yolks and set aside.
Chop the egg whites into small pieces and set aside.
Add mayonnaise, Dijon mustard, and apple cider vinegar to the bowl with the crumbled egg yolks and mix well to combine.
Fold in chopped egg whites and any other ingredients, such as celery or chives.
Enjoy on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles!
Video
Notes
You'll find more expert tips and step-by-step pictures above!Storage: Store in the refrigerator in an airtight container for about 3 days. Moved to the refrigerator within 2 hours of cooking to prevent the growth of bacteria.Air Fryer Tips: Find detailed guidance and Tips for Cooking Eggs in an Air Fryer in this post.Yield: About 1 ½ cups.