Breakfast

Egg salad with dill and mustard

Name: Egg salad with dill and mustard
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 Eggs; 4 oz Mayonnaise; 3 oz Celery; Fresh dill, a small bunch, chopped; Dijon mustard, a heaped teaspoon; Scallions, two, sliced thin; Lemon, a squeeze; Sea salt, to taste; Black pepper, a hard grind

Chopped by hand and stirred as little as possible, so it stays in recognizable pieces — mashed with a fork it becomes a paste, which is a different and much less interesting thing.

2gnet carbs

39gfat

18gprotein

430kcal

Per serving20 minServes 4

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 4

Eggs12
Mayonnaise4 oz
Celery3 oz
Fresh dilla small bunch, chopped
Dijon mustarda heaped teaspoon
Scallionstwo, sliced thin
Lemona squeeze
Sea saltto taste
Black peppera hard grind

Method

6 steps · 20 minutes

Boil the eggs 9 minutes for a fully set yolk, then cool them completely in iced water before peeling.
Warm eggs melt the mayonnaise and the whole thing turns to soup, so this is not a step to rush.
Chop them coarsely with a knife rather than pressing them through a ricer.
Stir the mayonnaise with the mustard, lemon and plenty of pepper before it meets the eggs.
Fold everything together in about six strokes, then stop.
Better after an hour in the fridge, and it keeps three days. Spoon it into endive or eat it with a fork.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.