Slow-Carb Egg Salad

This Slow-Carb Egg Salad recipe is quick to prepare and can be made in advance, making it a convenient and satisfying batch lunch option for six servings. Ready in 30 minutes or less.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the Eggs:

Step 2

Place the eggs in a large pot and cover them with water.

Step 3

Bring the water to a rolling boil, then reduce the heat to a low simmer.

Step 4

Cook the eggs for about 10-12 minutes.

Step 5

Once cooked, immediately transfer the eggs to an ice water bath to stop the cooking process.

Step 6

Once they are cool, peel the eggs and chop them finely.

Step 7

Prepare the Dressing:

Step 8

In a separate bowl, combine the mayonnaise, Dijon mustard, and chopped dill pickles.

Step 9

Mix until well blended.

Step 10

Combine Ingredients:

Step 11

In a large mixing bowl, combine the chopped eggs, finely chopped red onion, celery, and fresh parsley.

Step 12

Add the prepared dressing to the egg mixture and mix until everything is evenly coated.

Step 13

Season the salad with salt and black pepper to taste. If you want to add a kick to the salad, consider using optional slow-carb-friendly seasonings like smoked paprika or cayenne pepper.

Step 14

Chill and Serve:

Step 15

Cover the egg salad and refrigerate it for at least 30 minutes to allow the flavors to meld.

Step 16

Serve the Slow-Carb Egg Salad as a batch lunch for six servings.