This simple egg salad recipe with pickles, MCT oil & mayo makes a perfect keto egg salad. It is prepared within 25 minutes and perfect for meal prepping or simply as a side dish.
First, put the eggs into a pot, add as much water as needed until they are completely covered and start to boil them on medium heat for 10-15 minutes
In the meantime, cut pickles, shallots and onion in half and slice them in order to get half rings. Put everything into a big bowl
Next, use a spoon to thoroughly mix the mayonnaise, mustard, MCT oil & all seasonings in a small bowl, add the mixture to the bigger bowl and mix it with the other ingredients
When the eggs are done, chill them by pouring out all the water, filling the pot with cold water until the eggs are covered and pouring it out again. Repeat this about 5 times
Now, peel the eggs and cut them into rough pieces
Finally, add them to the other ingredients and mix everything thoroughly
Recipe Notes
You can modify this recipe to your taste by adding avocado, tuna, cheese or some crispy bacon bits.
The salad tastes best if you prepare it one day in advance and store it in the fridge over night.
This asparagus cream sauce is a clever way to reuse the stringy parts from your recently cooked green asparagus. Works with the skin of white asparagus as well. Stop wasting the nutritious asparagus leftovers, because most of the healthy stuff is directly under the skin.
This bacon wrapped green asparagus tastes delicious. It is easily prepared within 20 to 25 minutes and packed with valuable nutrients like vitamins K, C and A as well as folate, potassium and antioxidants like rutin, ascorbic acid and glutathione.
First, wash the asparagus with cold water and cut or break off the base from the spears to get rid of the stringy parts
Preheat a pan with about 10 gram of your preferred fat for frying to low-medium heat
Meanwhile, make groups of 3 asparagus spears and tightly wrap each of them with bacon. You will need about 3 slices of bacon per asparagus bunch
Fry the wrapped asparagus bunches evenly for a total of about 10-15 minutes, until the bacon is crispy
Finally, put the asparagus on a plate and add the seasonings
Recipe Notes
Do not remove more than one third from the asparagus. If neccessary, just cut off about 1-2 cm from the base and peel the lower third.
Additionally, it is not mandatory to peel the whole asparagus spears. In fact, most of the healthy nutrients are densely packed just below the skin and you probably don't want to get rid of these.
Another tip: To avoid throwing away too much of this healthy food, use the cut or broken off ends for a fond/broth or soup.
