Low Carb Egg Salad
Equipment
- 1 Medium saucepan
- 1 Large bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing spoon
- 1 colander or slotted spoon
- 1 Measuring spoons set
Ingredients
- 8 large eggs
- 60 gram mayonnaise full-fat
- 30 gram Greek yogurt plain unsweetened
- 10 gram Dijon mustard
- 10 gram lemon juice fresh
- 15 gram dill pickle finely chopped
- 15 gram celery finely chopped
- 10 gram red onion finely minced
- 5 gram fresh chives finely chopped
- 2 gram salt
- 1 gram black pepper freshly ground
- 1 gram smoked paprika optional for garnish
- 5 gram fresh parsley chopped for garnish
Instructions
- Place the eggs in a single layer in the saucepan and cover with cold water by about 2.5 cm.
- Bring the water to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10 minutes.
- Transfer the eggs to a bowl of ice water using a colander or slotted spoon and let them cool for 10 minutes.
- Peel the cooled eggs and pat them dry with a paper towel if needed.
- On the cutting board, chop the eggs into small chunks and place them in the large bowl.
- In the small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Add the chopped dill pickle, celery, red onion, and chives to the eggs in the large bowl.
- Pour the dressing over the egg mixture and gently stir with the mixing spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if desired.
- Cover and refrigerate the egg salad for at least 15 minutes to allow flavors to meld.
- Before serving, sprinkle with smoked paprika and chopped fresh parsley for garnish.
Notes
For best low-carb results, serve this egg salad in lettuce wraps, atop cucumber slices, or alongside sliced avocado instead of bread. You can adjust the texture by mashing some of the egg pieces for a creamier consistency or leaving them chunkier for more bite. Using full-fat mayonnaise and Greek yogurt helps keep carbs low while adding richness, but you can tweak the mayo-to-yogurt ratio to your taste. Make sure the eggs are fully cooled before mixing to avoid separating the dressing, and store leftovers in an airtight container in the fridge for up to three days, stirring before serving as the dressing may settle slightly.
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