Creamy Low Carb Whole30 Egg Salad That Packs a Protein Punch

This Low Carb Whole30 Egg Salad is creamy, satisfying, and full of flavor, making it the perfect guilt-free comfort food.

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Prep Time 15

Cook Time 10

Chilling Time 2

Total Time 2 25

Servings: 4 servings

Course: Lunch

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

6 large Eggs Opt for slightly older eggs (1-2 weeks) to make peeling easier.
1/2 cup Mayonnaise Opt for a Whole30 compliant brand.
1 tablespoon Mustard Adjust amount to taste.
1 cup Chopped Celery Diced cucumber can be used as a milder alternative.
1/4 cup Dill Pickles Can swap with capers for different flavor.
1/4 cup Onion Consider using green onions for a lighter taste.
to taste Salt Adjust according to personal taste.
to taste Pepper Adjust according to personal taste.

Equipment

Pot
mixing bowl
Chopping board
knife

Method

Directions

Place your eggs in a pot of cold water. Bring it to a boil, then cover and let sit on heat for 10 minutes.
Once the eggs have cooled, gently peel them and chop them into bite-sized pieces.
In a large mixing bowl, add the chopped eggs, mayonnaise, mustard, chopped celery, dill pickles, and onion.
Stir all the ingredients together gently, being careful not to mash the eggs too much.
Taste your egg salad; feel free to add more mayo for creaminess or sprinkle in salt and pepper as desired.
Cover the bowl and refrigerate for at least two hours to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 4gProtein: 12gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 370mgSodium: 450mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Serve with fresh herbs on top for added color and flavor. Best enjoyed chilled, and can be kept in an airtight container for up to 4 days in the fridge.

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