Hi, I’m Katie and I’m a crazy chicken lady. At the current moment I have 15 hens..with the full intention on ordering more this spring. It amazes me that I can get fresh eggs everyday of the week, most days over a dozen from my hens. With that being said I’ve got plenty of them to go around.
We eat eggs almost every morning for breakfast, we eat plain boiled eggs for snacks, and I bake a ton because baked goods taste so much better with fresh eggs. One of my favorite things to make is egg salad, its easy and so good. What I love most about this recipe is its considered Keto friendly. Thats right, low carb and its stores good in the fridge for a couple days. Makes it easy when you’re needing a quick snack or trying to meal prep.
This eggs salad is super simple, and takes less than five minutes to whip up if you already have your eggs boiled. You can easily double or triple this recipe to take to your family gathering or, just keep it simple with this small batch recipe. I eat with Ritz crackers, on sandwich bread or just by its lonesome.
Side note here, if you have an Instant Pot and you’ve not boiled eggs in it…do yourself a favor and try it. Seriously life changing, the shells were falling off. Click *here* to learn how.
Simple Egg Salad
- 6 chopped boiled eggs
- 1/4 cup of mayonnaise
- 1 tablespoon of yellow mustard
- 2 tablespoons of relish
- 1/4 teaspoon of paprika
- 1/4 teaspoon of pepper
- 1/4 teaspoon of salt
- Chop boiled eggs and add into a medium bowl
- Add in the mayo, mustard, relish, paprika, salt and pepper and mix into the eggs
- Chill and serve
*Keeps in refrigerator 3 to 5 days in an air tight container *