Low carb egg salad

Classic low carb egg salad

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.
Course Salad, Side Dish
Cuisine American, Low Carb, Vegetarian
Keyword egg, egg salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 80 kcal


  • 8 eggs
  • 1 stalk celery
  • ½ red pepper
  • ½ medium onion
  • 4 tablespoon mayonnaise
  • 2 tablespoon Dijon mustard
  • ½ teaspoon smoked paprika
  • chopped chives for garnish


To boil the eggs

  1. Place the eggs in a medium saucepan and cover with cold water. The water should cover the eggs by about 1 inch.
  2. Heat the eggs on medium-high heat until the water boils.
  3. Boil for one minute.
  4. Take the eggs off the heat, cover the pan with a lid, and let sit for 15 minutes.
  5. Remove the eggs from the pan and plunge them into cold water.

To make the salad

  1. Peel the hard-boiled eggs and chop each egg into about 8-10 pieces.
  2. Finely chop the celery, red pepper, and onion.
  3. Mix mayonnaise and Dijon mustard in a bowl.
  4. Add the celery, onion, and mustard/mayonnaise to the chopped eggs and mix.
  5. Serve on top of salad greens and garnish with a sprinkle of smoked paprika and chopped chives.