Ingredients:
12 Eggs
Mayo – 6 rounded tablespoons
Seasonings (all seasonings to taste)
Rosemary
Thyme
Salt
Pepper
We’re going to make egg salad that takes about 12 minutes, and uses 12 eggs. Instead of bread we’re using bacon chips to scoop it because we are eating carnivore. We use our own fresh eggs from our own chickens. If you’re using farm fresh eggs, you’ll want to boil your oldest eggs first. This recipe is great for the carnivore diet and is also good if you’re on the Keto diet. I like to use caramelized onions but you can use fresh raw onions if you prefer. We season with a little rosemary, salt, pepper, and thyme to taste.
The main difference in preparation in this recipe is that we’ll be poaching the eggs rather than hard boiling them in the shell. This eliminates peeling the eggs so it’s much easier to prepare. Poach your eggs by adding them to boiling water and then cook them for 9 full minutes from the time the water starts boiling again after adding the eggs.
Once your eggs are boiled put them into an ice bath to stop the cooking and cool them down. Then dice them to your desired size and begin adding your seasonings to taste. Add about 6 rounded tablespoons of mayonnaise, or to taste. You can add more or less depending on how you like it. Start with less and add more if needed. (You can always add more, but you can’t it back out…)
Now that you’ve added all ingredients, mix well and enjoy.
