Celery And Green Capsicum Salad Recipe

About this recipe

A creamy and satisfying keto-friendly egg salad, perfect for dinner. Packed with fresh vegetables and topped with a delightful crunch, this dish is tailored for solution seekers.

Ingredients

• 100 g Celery Stalk
• 250 g Organic Certified Green Capsicum (Donne Menasinakaayi)
• 250 g Hellmann'S Real Mayonnaise
• 1 pc Avocado Indian Premium Semi Ripe

Instructions

1. 1. Hard boil 4 large eggs, then let them cool before peeling and chopping them into small pieces.
2. 2. Finely dice 1 stalk of celery and 1 small green pepper.
3. 3. In a mixing bowl, combine the chopped eggs, diced celery, and green pepper.
4. 4. Add 3 tablespoons of mayonnaise to the bowl and mix well until everything is evenly coated.
5. 5. Transfer the mixture to a serving bowl and sprinkle 30 g of crushed pork rinds on top for a crunchy keto-friendly topping.
6. 6. Serve immediately or chill in the refrigerator for 15 minutes before serving.