Instant Egg Salad
Course: Salads & Side Dishes, Sandwiches & BurgersCuisine: AmericanDifficulty: Easy
Servings
1
servingsPrep time
2
minutesCooking time
2
minutesCalories
300
kcalTotal Carbs
2
gramsNet carbs
1
gramFat
21
gramsProtein
13
gramsI don’t mind spending a lot of time making dinner, but when it comes to lunch or a snack, I want something I can whip up in a jiffy. This recipe not only meets that criteria, it’s also fantastic tasting. As soon as you realize you can make egg salad in about 3 minutes — from raw eggs out of the fridge to a ready to eat sandwich — this will be your “go to” for a quick keto lunch.
Ingredients
1/2 cup water (120 mL)
1 tsp white vinegar (optional – see note)
2 large eggs (direct from fridge)
1 tsp finely chopped chives
1 TB finely chopped dill
1 TB mayonnaise
1 tsp Dijon mustard
1-2 grinds fresh black pepper
1-2 grinds sea salt
Directions
- In a small bowl or Pyrex measuring cup, combine the water and vinegar. Crack the eggs into the bowl/cup and microwave for 2 minutes on high. You may need to adjust the timing up or down based on your microwave’s wattage and may want to cover with a paper towel or small plate.
- While the eggs are cooking, combine the herbs, mayo, mustard, salt and pepper in a bowl.
- After the eggs have cooked, remove to a paper towel and blot. Allow them to cool for minute then coarsely chop. Add the chopped egg to your other ingredients and mix with a fork or spatula.
- Serve on crackers, on a lettuce wrap, on top of some mixed greens, or on low carb bread.
Recipe Video
Notes
- Adding the vinegar will both help the whites firm up and add some “brightness” to the flavor of the egg salad. If you are eating the eggs “straight up”, you may want to skip the vinegar, as it can dominate the flavor of plain eggs.
Wow, this looks great Steve. It will be awesome if I can have egg salad ready that much faster than I’ve been doing for years.
So, is that keto bread in the picture? If so, recipe???
That’s the Zero Net Carb bread from Aldi’s. The review of that will likely be on Wednesday on YouTube.
Thanks! Can this recipe be doubled? Would times change?
If you doubled it, I would recommend a 4 cup Pyrex measuring cup and probably 1 cup of water. I don’t think the time will be linear, though. I would pay very close attention to when the eggs start to surface, then top the microwave and test the firmness of the yolks. If they still seem a little soft, I’d just leave them in the water for a few minutes and let the carrryover cooking finish them.
Well Steve – you are, once again, my hero! I made these for lunch today, following the recipe precisely. The only thing I’ll do differently next time is cut the time back by about 15 seconds as my eggs started to pop about that much left in the cooking cycle. Been battling a bout of diverticulitis this week and this is the first “solid” food I’ve eaten (did not make the egg salad, just the eggs!) and boy was it good warm with a pat of Kerrygold butter and some truffle salt. I ate one egg, gave husband the other – he halved it and had homemade SF BBQ sauce, salt & pepper on his. I will be doing this whenever I want a perfectly cooked hard boiled egg! THANK YOU!
This is a great idea! Never thought to microwave the eggs like that. Thanks!