Low-Carb Egg Salad Recipe
A yummy, perfect low carb lunch!
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!