Easy Egg Salad

May 4, 2019Laura

Hello from Amsterdam! I’m on vacation here this week and am loving it! I was jet lagged for a couple of days, but feel much better now! We have been here for 4 days and have seen so many sights around the beautiful city. We have dined at so many great restaurants and cafes, visited the Anne Frank Museum, had lunch at a cat cafe yesterday and took a train to Utrecht. I’ve worn my Fitbit everyday and have walked 6-7 miles a day! I’m looking forward to everything else we have planned!

Anyway, I made and took photos of my egg salad before we left and wanted to be sure to share a recipe while on vacation. I love blogging and it’s a great way to wind down for the day while I’m here! I plan on posting my green bean recipe next week followed by an easy coleslaw recipe when I get back home.

I’ve been making this egg salad recipe for years. My husband loves it and request that I make a batch for lunch all the time! It’s a pretty basic egg salad, but that’s how I like it. You just need mayo, mustard, a couple of seasonings and a little dill pickle juice. I add pickle juice to my Deviled Eggs as well and think it makes them so much better! There are also tips in the Deviled Eggs post on how to make the perfect hard boiled eggs. An egg slicer is also a lifesaver for chopping hard boiled eggs. I’ll link the one I use in my Amazon picks below.

I love putting the egg salad on these Crispbread from Trader Joe’s. They make a great cracker substitute. They are a pretty popular item at Trader Joe’s so I stock up when I’m able to find them. At mine, they are located on top of the shelf above the frozen veggies. Definitely give them a try if you haven’t already. They’re great with tuna salad as well and make a terrific avocado toast. If I don’t have these on hand, I’ll serve the egg salad on a low carb wrap or make lettuce wraps.

I always buy the gluten free Norwegian crispbread. There’s another variation but I think it’s a carb or two more than the Norwegian one. This one contains 3 net carbs per cracker.

If you try my egg salad recipe, I hope you love it! Be sure to tag me on Instagram if you do! You can also follow me on Pinterest for more low carb meal ideas and subscribe to my blog at the bottom of this page if you want to be notified when I post a new recipe or grocery haul.


Print Recipe

Easy Egg Salad

  • Total time: 10 minutes
  • Serves: 6
  • Calories 155

Ingredients

  • 8 hard boiled eggs, peeled & chopped
  • 1/4 cup mayo
  • 1.5 tsp yellow mustard
  • 1/2 Tbsp dried chives
  • 2 tsp dill pickle juice
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • Paprika, for topping

Method

  • 1)

    Combine all ingredients in a medium bowl. Top with paprika and refrigerate. Enjoy!

Notes

Net carbs per serving: .58g

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