Keto Egg Salad

Instructions

1. Step 1

   Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat.

   Ingredients used: 8.0 piece Egg

   Cookware: saucepan

2. Step 2

   Cover the saucepan, remove it from the heat, and let the eggs stand.

   Timer: 11 min (fixed)

   Cookware: saucepan

3. Step 3

   Drain the eggs and cool them under cold running water until no longer warm.

   Timer: 5 min (fixed)

   Cookware: colander

4. Step 4

   Peel the cooled eggs and chop them into small pieces.

   Cookware: Chef Knife, cutting board

5. Step 5

   Stir the mayonnaise, mustard, lemon juice, salt, and black pepper together until smooth.

   Ingredients used: 0.5 gr Black Pepper, 10.0 ml Lemon Juice, 110.0 gr Mayonnaise, 15.0 ml Mustard, 3.0 gr Salt

   Cookware: mixing bowl, mixing spoon

6. Step 6

   Add the chopped eggs, celery, and chives to the dressing. Fold gently until evenly coated, then serve or refrigerate promptly.

   Ingredients used: 60.0 gr Celery, 6.0 gr Chive

   Cookware: mixing bowl, mixing spoon