Low-Carb Mackerel & Egg Salad

by KetoDietApp.com

Step 1Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking.

Step 2Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I always use my egg timer.

Step 3Cook the green beans. Fill a small sauce pan with water and season with salt. Add the green beans and bring to a boil. Cook until crisp tender for 4-5 minutes. When done, take off the heat and pour the hot water away to prevent the beans from further cooking.

Step 4Make small diagonal slashes on the skin side of the mackerel - don't cut too deep. Season with salt and pepper from both sides.

Step 5Heat a pan greased with ghee. Once the pan is hot, add the mackerel fillets, skin side down, and cook over a medium-high heat until the skin is crispy and the meat opaque and cooked. When done, take off the heat and set aside. You can use splatter shield as it's great for catching spat oil.

Step 6When the eggs are chilled, peel off the shells. Make the dressing by mixing all the ingredients (olive oil, mustard and lemon juice).

Step 7Place washed and drained lettuce in a serving bowl and top with the cooked green beans.

Step 8Add quartered cooked eggs, sliced mackerel fillet and drizzle with the prepared dressing. Best served immediately but can be stored in the fridge for up to a day.