KETO INSTANT POT RECIPE: Mediterranean Egg Salad Boats
I could eat egg salad for breakfast, lunch, and dinner. This Mediterranean-inspired version kicks up the flavor with Kalamata olives and feta cheese. I also use olive oil for a change from the usual mayo. If you prefer a creamier, more traditional egg salad texture, you can swap out the olive oil and lemon juice for ¼ cup avocado-oil mayonnaise. You can use either a scooped-out cucumber or crisp romaine leaves as the “boat”—both provide a wonderfully fresh crunch.
Mediterranean Egg Salad Boats
4 large eggs
4 Kalamata olives, pitted and minced
1 1∕₂ tablespoons crumbled feta cheese
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1∕₄ teaspoon dried oregano
1∕₈ teaspoon dried dill
1∕₄ teaspoon black pepper
Fine Himalayan pink salt
1 English cucumber or 4 romaine lettuce leaves
Fresh dill, for serving (optional)
INSTANT POT DIRECTIONS
Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Carefully arrange the eggs on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At end of the cooking time, quick-release the pressure. Open the pot and gently place the eggs in a bowl of ice water for 10 minutes. Refrigerate for 30 minutes.
Peel the eggs, then chop into a medium dice and place in a medium bowl. Add the olives, feta, olive oil, lemon juice, oregano, dill, and pepper and stir to combine. Let sit 5 minutes for the flavors to develop. Season with pink salt and additional black pepper, if desired.
If using cucumber, halve the cucumber lengthwise and scoop out the centers, keeping about 1∕4 inch on the sides. Cut each cucumber half in half (you should have 4 total pieces). Divide the egg salad among the cucumber pieces. If using romaine, simply spread out the leaves and top with egg salad. Garnish with additional fresh dill, if desired.
STOVETOP DIRECTIONS
Place the eggs in a large saucepan and cover with 3 to 4 inches of water. Bring the water to a boil. Once you get a boil turn off the heat, cover the pot, and let sit for 15 minutes.
Drain the eggs and fill the pan with ice-cold water (you can add ice cubes, too). Put them on a paper towel−lined plate.
Peel the eggs, then chop into a medium dice and place in a medium bowl. Add the olives, feta, olive oil, lemon juice, oregano, dill, and pepper and stir to combine. Let sit 5 minutes for the flavors to develop. Season with pink salt and additional black pepper, if desired.
If using cucumber, halve the cucumber lengthwise and scoop out the centers, keeping about 1∕4 inch on the sides. Cut each cucumber half in half (you should have 4 total pieces). Divide the egg salad among the cucumber pieces. If using romaine, simply spread out the leaves and top with egg salad. Garnish with additional fresh dill, if desired.
Serves: 2
Active prep time: 15 minutes
Cook time: 5 minutes
Per serving: Calories: 259, Total Fat: 19 g, Protein: 14 g, Total Carbs: 7 g, Fiber: 1 g, Erythritol: 0 g, Net Carbs: 6 g
If you love eggs as much as I do check out these other recipes!
Click on the photo for the recipe.
