Keto Egg Salad
Keto egg salad with mushrooms and avocado is a hearty and satisfying side dish to enjoy any time of the year.
Calories: 3169kcal
Equipment
- Saucepan
- skillet
- cutting board
Ingredients
- 10 eggs
- 3 avocado
- 2 cups mushrooms
- 1 cup mayo
- 1 tbsp mustard
- seasoning
Instructions
- Take a saucepan and cover the eggs with water and boil them for 5-7 minutes after the water is boiling to have them hard-boiled. Run under cold water or add ice cubes and peel the shells. Set aside to cool down.
- Take a skillet and pan-fry the mushrooms with some seasoning like salt, pepper, and cayenne pepper. It takes about 8-10 minutes until the mushrooms are ready to be used. Set aside.
- Take a big bowl and start to add all the ingredients. Pour the mayo with mustard and gently mix all the ingredients. Adjust salt and pepper at the taste.
- Take a platter and serve immediately, or store it for some minutes to better infuse all the mayo.
- Enjoy!