Low Carb Egg Salad

Eggs are one of the most versatile, healthy foods in the world. We go through at least 18 eggs a week in my home. Low Carb Egg Salad is a tasty and simple recipe using a lettuce wrap or a crispy piece of bacon for a base. In addition, it’s perfectly wonderful right out of the bowl with a fork. We had a Masters golf party this weekend and served this recipe because it is a staple in Augusta during the tournament.

Eggs Are Healthy

At one time, eggs were advertised as the amazing food source they are referring to them as “the incredible, edible egg.” But in 1968, the American Heart Association (AHA) recommended people eat no more than three eggs per week. Today—55 years since eggs were deemed “bad”—the truth about eggs and your cholesterol is finally becoming mainstream. It’s been a never ending back-and-forth battle of whether or not eggs are good for your health. Check out this informative article about eggs: https://hsionline.com/2023/12/11/55-years-later-the-truth-about-eggs/

Beware of Mayo

The problem with egg salad is that most you would buy in the grocery store or restaurants are full of seed oils due to the mayonnaise. Seed oils are a BIG PROBLEM and in order to eliminate them, you must be aware of them. Almost ALL mayos or salad dressings have seed oils as one of the main ingredients. I make my own mayo and it is delicious.

Seed Oil Free Homemade Mayo

This recipe yields homemade mayo using minimal ingredients and time.

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Course condiment

Equipment

• 1 food processor

Ingredients

  

• 1 cup 100% avocado oil
• 1 tbsp fresh squeezed lemon juice
• 1/2 tsp sea salt
• 1 tbsp vinegar
• 1 egg at room temperature
• 1 tsp dijon mustard

Instructions

 

• Place the room temp egg in a food processor OR a tall small bowl utilizing an immersion blender. Whip for 30 seconds. *If you have a smaller bowl attachment for your food processor, use it for best results.
• Add all the other ingredients except the oil.
• Measure the oil in a measuring cup with a pouring spout.
• SLOWLY pour in about 1/2 the oil in a VERY THIN stream while the food processor is set on high or puree. You will notice the mayo starting to thicken a bit. Continue pouring the oil VERY SLOWLY in THIN stream until you reach the thickness you desire.
• Taste and add more spices if you desire.
• Transfer the mayo to a small jar or glass container for storage.
• NOTES: Unless you like a very strong flavor, avoid olive oil. Avocado is much more neutral. The lemon is what makes this recipe special especially if you like Duke’s Mayo. The homemade mayo will last about 2 weeks in your fridge.

Keyword keto

You can purchase store bought mayo with avocado or olive oil, but I don’t like it and I don’t trust the oil is truly 100% free of seed oils.

Recipe and Nutritional Info for Homemade Low-Carb Egg Salad

Try this recipe and enjoy it at lunch or breakfast. I like it with lots of spices, but you can keep it tame if desired. It will keep in the fridge for a week. This recipe will feed 4-6 people depending upon whether you eat it with bread, wrap or alone.

Low-Carb Egg Salad – Nutrition (Per Serving)

• Calories: ~220
• Fat: ~18g
• Protein: ~11g
• Total Carbs: ~1.5g
• Net Carbs: ~1g
• Fiber: ~0.5g

Low-Carb Egg Salad Recipe

Tana

A yummy, perfect low carb lunch!

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Course Salad

Cuisine American

Ingredients

  

• 9 large eggs
• 1/4 mayonnaise use avocado oil mayo for a cleaner option or make your own for best results!
• 2 teaspoons yellow mustard
• 2 tablespoons chopped dill pickles or pickle relish sugar-free
• 1 teaspoon pickle juice
• 1 teaspoon fresh lemon juice optional, for brightness
• 1 tablespoon chopped fresh chives or green onion
• Salt and pepper to taste
• Optional: a pinch of paprika pinch of cayenne pepper and/ or a dash of hot sauce for extra flavor

Instructions

 

• Hard boil the eggs:
• Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes. Drain and place eggs in an ice bath to cool.
• Peel and chop:
• Once cooled, peel the eggs and chop them into small chunks.
• Mix the dressing:
• In a medium bowl, mix the mayo, mustard, chopped pickles, pickle juice,lemon juice (if using), and chives. Add salt and pepper to taste. Add any additional spices.
• Combine:
• Gently fold in the chopped eggs until everything is evenly coated. Taste and adjust seasoning if needed.
• Serve:
• Chill for at least 15 minutes for best flavor. Serve in lettuce cups, low-carb tortillas, or straight from the bowl!

Keyword egg salad, low carb sandwich, low carboyhydrate, Masters food