Georgian Egg Salad Azelila Low Carb
Dive into the vibrant flavors of the **Georgian Egg Salad Azelila**, a nutritious and satisfying low-carb recipe that's perfect for any meal. This quick and easy dish combines protein-rich hard-boiled eggs with a creamy dressing made from Greek yogurt, mayonnaise, and a touch of Dijon mustard for tangy depth. Fresh herbs like cilantro, parsley, and dill infuse the salad with refreshing, aromatic notes, while finely minced garlic and green onions add a gentle kick. A squeeze of lemon juice brightens the flavors, making every bite irresistible. Garnished with optional paprika, this versatile egg salad can be served on its own, in lettuce wraps, or paired with your favorite low-carb bread for a wholesome, keto-friendly option. Ready in just 25 minutes, it’s a delightful choice for healthy lunches, snacks, or even light dinners.
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Recipe Information
Ingredients
- 6 large eggs
- 120 grams Greek yogurt (plain, unsweetened)
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 15 grams fresh cilantro
- 10 grams fresh parsley
- 10 grams fresh dill
- 2 stalks green onions
- 1 clove garlic
- 1 teaspoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika (optional, for garnish)
Instructions
Place the eggs in a medium-sized pot and cover them with cold water, ensuring the water level is at least 1 inch above the eggs.
Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat and simmer the eggs for 9-10 minutes for hard-boiled consistency.
While the eggs cook, finely chop the cilantro, parsley, dill, and green onions. Mince the garlic clove and set all the herbs aside.
Once the eggs are cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This helps make peeling easier.
Peel the eggs and dice them into small cubes. Place the diced eggs in a large mixing bowl.
In a small bowl, combine the Greek yogurt, mayonnaise, dijon mustard, lemon juice, salt, and black pepper. Mix well to form a creamy dressing.
Add the chopped herbs, garlic, and green onions to the mixing bowl with the eggs. Pour the dressing over the top and gently fold everything together to evenly coat the eggs.
Taste and adjust seasoning with additional salt or lemon juice if necessary.
Transfer the egg salad to a serving dish and sprinkle paprika on top as an optional garnish.
Serve immediately or refrigerate for up to 2 days in a sealed container. Enjoy as is or with low-carb bread or lettuce wraps.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1150 mg | 383% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
