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
  1. Fill a large pot with cold water, and lay in eggs. Bring to rolling boil and cook for 10 minutes.
  2. 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.
  3. Let eggs sit in cold water for 2-3 minutes.
  4. Remove eggs, pat them dry and peel them.
  5. Chop the peeled eggs into uniform 1/4 inch pieces. An egg slicer works well for getting the process started.
  6. Add remaining ingredients and mix well. Refrigerate until ready to eat.

Nutrition info for 2 ounce serving: 163 calories, 14 grams fat, 6 grams protein, 2 grams carb, 1 gram fiber.

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