Low Carb Classic Egg Salad Sandwich
Satisfy your craving for a creamy and flavorful sandwich without the carbs! This Low Carb Classic Egg Salad Sandwich is a delightful twist on the traditional recipe, featuring hard-boiled eggs tossed in a luscious blend of mayonnaise, Dijon mustard, and dill pickle relish. Enhanced with crisp celery, zesty green onions, and aromatic fresh dill, this egg salad packs texture and vibrant flavor in every bite. Instead of bread, these sandwiches are wrapped in crisp Romaine lettuce leaves, making them a perfect option for keto, paleo, or gluten-free lifestyles. Ready in just 25 minutes, this quick and healthy recipe is ideal for lunch, meal prep, or a light dinner. Taste, simplicity, and health meet in one satisfying, low-carb bite!
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Recipe Information
Ingredients
- 6 large eggs
- 0.33 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon dill pickle relish
- 0.25 cup celery, finely chopped
- 2 tablespoons green onions, finely chopped
- 1 tablespoon fresh dill, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 Romaine lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring to a rolling boil over medium-high heat, then cover the saucepan and remove it from the heat. Let the eggs sit for 9 minutes.
Drain the hot water from the saucepan and fill it with cold water and ice cubes. Allow the eggs to cool for at least 5 minutes.
Peel the cooled eggs and chop them into small pieces. Place them in a medium-sized mixing bowl.
To the bowl with the chopped eggs, add the mayonnaise, Dijon mustard, dill pickle relish, chopped celery, chopped green onions, fresh dill, salt, and pepper.
Gently mix the ingredients until well combined, taking care not to mash the eggs too much.
Taste and adjust the seasoning with additional salt and pepper if necessary.
To assemble the low-carb sandwiches, lay two lettuce leaves slightly overlapping on top of each other. Spoon about 1/4 of the egg salad onto the center of the leaves.
Fold the sides of the lettuce leaves over the egg salad, then roll up as tightly as possible to form a wrap.
Repeat the assembly process with the remaining lettuce leaves and egg salad to create three more wraps.
Serve immediately or wrap in parchment paper and refrigerate until ready to serve. Enjoy your low-carb egg salad sandwiches!
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 826 mg | 18% | |
*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.
