Keto Egg Lunch (Printable Version)
# What You'll Need:
→ Main
01 -
1/2 teaspoon apple cider vinegar or plain white vinegar
02 -
1 teaspoon Dijon mustard
03 -
1/4 cup mayonnaise
04 -
6 large eggs
→ Optional Additions
05 -
1/4 cup chopped chives or diced celery
# Steps to Follow:
01 -
Pile the salad onto chaffles, sandwich bread, lettuce cups, or whatever you're into.
02 -
Fold in the egg whites you chopped before, and toss in celery or chives if you want. Gently mix until everything looks even.
03 -
Scoop mayo, mustard, and vinegar into the bowl with crumbled yolks. Mix like crazy until smooth.
04 -
Give each egg a gentle roll and tap to break up the shell. Peel them, slice down the middle, pop the yolks into a bowl and mash them well. Dice the egg whites into small pieces.
05 -
Drop those hot eggs into ice water right after cooking. Leave them there for 5 minutes or until you can comfortably touch them.
06 -
For the stovetop, put your eggs in a pot and cover with water (about an inch deep). Once it starts boiling, pull it off the heat, pop a lid on, and let it sit for 10–12 minutes. For air fryers, go with 250°F (121°C) for 16 minutes in a basket. Tweak the time if your air fryer is quirky.
# Additional Tips:
01 -
Keep leftovers in a tightly sealed container in the fridge for up to three days. Make sure to chill what you made within two hours so it stays safe to eat.
02 -
Not sure about your air fryer’s timing? Try cooking just a couple of eggs first to see if you like how they turn out.