Instant Egg Salad Written by Steve @ SeriousKeto Published on June 3, 2020 in Salads & Side Dishes, Sandwiches & Burgers This post may contain affiliate links. We may earn money from the companies mentioned in this post. Pin Print Instant Egg Salad 5 from 2 votes Recipe by Steve @ SeriousKeto Course: Salads & Side Dishes, Sandwiches & BurgersCuisine: AmericanDifficulty: Easy Servings1servingsPrep time2minutesCooking time2minutesCalories300kcalTotal Carbs2gramsNet carbs1gramFat21gramsProtein13grams I 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 chives1 TB finely chopped dill1 TB mayonnaise1 tsp Dijon mustard1-2 grinds fresh black pepper1-2 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.