Low Carb Egg Salad Recipe
Here's an egg salad recipe with a nice little twist. I add butter which really gives the salad a great mouth feel and flavor.
Ellen’s Egg Salad
Makes about 3 cups
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons of melted butter
- 1/2 teaspoon ground mustard
- 1/3 cup finely minced white onion
- 1 teaspoon black pepper
- 1 teaspoon salt
- Fill a large pot with cold water, and lay in eggs. Bring to rolling boil and cook for 10 minutes.
- Remove pot from heat and pour as much of the hot water out as you can. Leave eggs in pot and refill it with cold water.
- Let eggs sit in cold water for 2-3 minutes.
- Remove eggs, pat them dry and peel them.
- Chop the peeled eggs into uniform 1/4 inch pieces. An egg slicer works well for getting the process started.
- Add remaining ingredients and mix well. Refrigerate until ready to eat.
Tips for Cooking and Peeling eggs:
- First, use older eggs. We have chickens and if I boil the freshly laid eggs, they are just about impossible to peel. The ones which are a week or two old are much easier to peel.
- Keep the eggs in the cool water after they are cooked. If you take them out of the water, the inner membrane will stick to the egg white as the shell dries, and peeling will be torture. This is important in dry climates like the one here in Wyoming. When I lived in humid Florida, it was much easier to boil and peel eggs.
- Easiest way to get the cooked egg out of the shell is to tap the middle of the shell sharply with the edge of a teaspoon, use your thumbs to peel the two sections apart, and then scoop the insides out with the spoon. So much easier than peeling.
Nutrition info for 2 ounce serving: 163 calories, 14 grams fat, 6 grams protein, 2 grams carb, 1 gram fiber.
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