Facebook Twitter Plusone Email Pinterest
Low carb egg salad

Egg salad doesn’t have to live in a sandwich! This classic low carb egg salad tastes great as a side dish, a salad topping, or wrapped up in lettuce leaves. Dijon mustard and smoked paprika give it an extra zing.


  • 8 eggs
  • 1 stalk celery
  • ½ red pepper
  • ½ medium onion
  • 4 Tbsp mayonnaise
  • 2 Tbsp Dijon mustard
  • ½ teaspoon smoked paprika, plus a sprinkle for garnish
  • chopped chives for garnish

To boil the eggs

  • Place the eggs in a medium saucepan and cover with cold water. The water should cover the eggs by about 1 inch.
  • Heat the eggs on medium-high heat until the water boils.
  • Boil for one minute.
  • Take the eggs off the heat, cover the pan with a lid, and let sit for 15 minutes.
  • Remove the eggs from the pan and plunge them into cold water (the colder the better). This makes them easier to peel!

To make the salad

  • Peel the hard-boiled eggs and chop each egg into about 8-10 pieces.
  • Finely chop the celery, red pepper, and onion.
  • Mix mayonnaise and Dijon mustard in a bowl.
  • Add the celery, onion, and mustard/mayonnaise to the chopped eggs and mix.
  • Serve on top of salad greens and garnish with a sprinkle of smoked paprika and chopped chives.
Classic Egg Salad Serves 8
Calories 123
Total Fat 10.3g
Total Carbohydrate 1.6g
   Dietary Fibre 0.3g
   Sugars 0.0g
Protein 6.5g

Facebook Twitter Plusone Email Pinterest