Total Time: 10 minutes
- 8 organic hard-boiled eggs (see recipe below)- cooked and cooled
- 1/2 cup fennel or celery diced into ¼ inch slices
- 3/4 cup Chosen Foods Roasted Garlic Mayo
- 2 tablespoons Dijon mustard
- 1-2 tablespoon apple cider vinegar
- 1-2 teaspoons of salt
- 1 teaspoon pepper
- ½ cup arugula for topping
- 8 pieces Sourdough bread, toasted and cut in half
- Quick pickled onions to top (see recipe below)
- We recommend you plan ahead and hard boil your eggs the night before or at least enough time to allow them to cool. Once the eggs are cooked and cooled you’re good to mix everything together.
- Peel and chop the hard-boiled eggs and add them to a medium-sized bowl.
- Add fennel/celery, Roasted Garlic Mayo, mustard, apple cider vinegar, salt, and pepper.
- Mix well and spread on top of toasted sourdough, top with arugula open-faced or as a sandwich.
- Top with pickled onions if using.
Note: For a gluten-free option I like wrapping the egg salad in a collard green or eating it on top of a roasted sweet potato.
- Bring a pot of water to a boil with a splash of vinegar (this helps make the eggs easier to peel).
- Then turn the heat to low and gently place the eggs into the pot being careful not to break.
- Turn the heat back to high and boil the eggs for 8-10 minutes, depending on how firm you like your hard-boiled eggs.
- Put them directly into a bowl with water and ice to stop the cooking.
- The egg yolk is the most nutrient-dense part of the egg. If you overcook it, not only will it be dry, but it will have lost its nutrients.
Quick Pickled Onion
Quick pickling red onions is a fast and easy way to add flavor and texture to just about any dish. I always have a jar in the fridge and will often serve with eggs, salads, tacos, or alongside roasted meat.
Makes 2 cups
- 1 cup white vinegar
- ¼ cup red wine vinegar
- 1 tablespoon sea salt
- 3 tablespoons organic granulated sugar use monkfruit sugar for low-carb
- 1 tablespoon loose leaf hibiscus, or you can dump it out of a tea bag (optional)
- 2 red onions, thinly sliced
- Combine vinegars, ½ cup water, salt, sugar, and hibiscus (if using) in a large pot and bring to a rapid simmer, stirring occasionally.
- The sugar should dissolve and the hibiscus should seep into the mixture.
- Leave to simmer for five minutes more and remove from heat.
- Meanwhile set sliced onions in a bowl or large jar.
- Pour the brine over onions and let marinate at room temperature for at least 30 minutes. It will last up to a week in the fridge.
All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.