Keto Egg Salad (with dairy)



The keto version of this recipe includes dairy. If you have any health condition, a disease and/or do not tolerate dairy, prepare the PKD version. In general, it is better to avoid milk products for everybody, but if you are healthy you might afford to eat it sometimes in small amounts.

In the PKD version use 180 g melted lard instead of the butter and leave out the crème fresh. You can also leave out the onion and reduce the amount of mustard if you have digestive issues. The taste will be different, but still delicious and enjoyable.


Ingredients (2 portions)

  • 3 boiled eggs

  • 1 egg yolk

  • 150 g melted butter

  • 100 g crème fresh (35% fat)

  • 1 tsp organic Dijon mustard

  • 2-3 tsp fresh lemon juice

  • salt

  • black pepper

  • half of a small onion, finely chopped

  • a small fermented cucumber, finely chopped

Instructions

  • Mix the egg yolk with the salt, pepper, lemon juice and mustard.

  • Slowly, pour the melted butter into the bowl in a slow and steady stream, while whisking constantly. Whisk the mayonnaise briskly until all the butter has incorporated.

  • Add the crème fresh.

  • Add the onion and the cucumber. Taste and add more salt if necessary.

  • Decorate with some fresh herbs such as parsley or chive. Serve with a small steak, or any other meat or fried liver. You can eat it for breakfast with some bacon and ham. Make sure all the smoked meat/fat you eat are nitrite and additive-free.