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
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.
Serving Size 100g
Amount Per Serving
from Fat 147.87kcal83%
from Protein 24.28kcal14%
from net. Carb 4.6kcal3%
from Fiber 1.2kcal1%
% Daily Value*
Total Fat 16.43g10%
Carbohydrate (Netto) 1.15g5%
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.
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