Low Carb Classic Boiled Egg Salad
Elevate your lunch game with this Low Carb Classic Boiled Egg Salad, a simple yet satisfying recipe that's perfect for keto or low-carb lifestyles. Featuring perfectly cooked hard-boiled eggs combined with creamy mayonnaise, tangy Dijon mustard, and a splash of white vinegar, this dish is subtly flavored with fresh parsley, crunchy celery, and green onions. Ready in just over 20 minutes, this salad is a quick, protein-packed option that’s both health-conscious and incredibly delicious. Serve it chilled and garnished with paprika for a vibrant touch, whether tucked into lettuce wraps, atop mixed greens, or enjoyed straight from the bowl. Ideal for meal prep or quick entertaining, this egg salad is a classic with a low-carb twist!
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon white vinegar
- 2 celery stalks, finely chopped
- 2 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a single layer in a large saucepan. Add enough water to cover the eggs by at least an inch. Bring to a boil over medium-high heat.
Once the water reaches a rolling boil, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes for perfect hard-boiled eggs.
Drain the eggs and transfer them to a bowl filled with ice water. Let them cool for at least 5-10 minutes.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, and white vinegar. Stir well until smooth.
Peel the eggs once they are cool enough to handle, then chop them coarsely.
Add the chopped eggs, celery, green onions, and parsley to the mayonnaise mixture. Stir gently until all ingredients are well combined.
Season the egg salad with salt and black pepper to taste, then mix well.
Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled, optionally sprinkled with a little paprika for garnish, alongside low-carb bread, over greens, or on its own as a flavorful low-carb dish.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.5 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 291 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1111 mg | 24% | |
*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.
