This recipe is made of pasture eggs, mayonnaise avocado oil and chopped pickles fermented. A clean version of egg salad, with perfect low carb. This recette is Affordable, Super Simple with the main ingredient Veggie, Dairy Free, Gluten Free, Keto / Low Carb,
Ultimate Egg Salad Recipe

This recipe is made of pasture eggs, mayonnaise avocado oil and chopped pickles fermented. A clean version of Egg salad, with perfect low carb.

This recette is Affordable, Super Simple with the main ingredient Veggie, Dairy Free, Gluten Free, Keto / Low Carb,

It's time for another basic recipe from the Bobby kitchen and I did not think that it was so much easier or savory than this Egg salad. My Egg salad is made with the best ingredients and some tips to enhance the taste and texture. With any single recette, the devil is in the specifics, so I agree that organic pasture Eggs along with low-carbon Sugar free avocado mayonnaise are important for this recipe.

This recipe of Egg salad will provide enough for 3-4 portions, but remember that cooked Eggs can only last three days in the fridge and that the Egg salad can not be freezed anymore. Try my best recipe for thunfish salad next!

The Best Egg Salad Recipe

Creamy and tangy Egg salad with grazing Eggs and mayonnaise of avocado oil. The perfect clean recipe for clean lunch.

  • Course: lunch
  • Cuisine: American
  • Keyword: Egg salad, eggs, lunch
  • Prep Time: 2 minutes
  • Cook Time: 11 minutes
  • Servings: 4 people
  • Calories: 323 kca

Ingredients :

  • For the Salad:
  • 8 pasture raised Eggs
  • 0.33 cup pickles chopped
  • 2.67 tablespoon green onions finely sliced
  • 1.33 tablespoon fresh parsley chopped
  • For the dressing
  • 0.44 cup avocado oil mayonnaise
  • Juice of half a Lemon
  • 1.33 teaspoon stone ground mustard
  • 2 teaspoons capers finely chopped
  • 0.67 teaspoon tamari soy
  • 0.33 teaspoon toasted sesame oil
  • Unrefined salt & fresh black pepper

Instructions :

  • Bring the water pot to a boil in a medium size and make sure the Eggs are covered 2 inches in enough water. Attach the Eggs to the water and after 11 minutes it is returned to a boil. Drain the heat and run the Eggs for 3 minutes in the same pot under cold water. When they soak, they crack the coats softly, that the water can enter the Egg whites and the coats. This makes it easier to peel.
  • In the meantime, dress in a bowl with a punch of salt and pepper and add all the ingredients to it. The dressing should be very stiff for seasoning. If needed, adjust it to additional Lemon or mustard juice. Cut the pickles, the green onions, the peas and put them into a big bowl.
  • Place the Eggs on a cutting board to pin the shells crack all over, with a touch of pressure. Hold your Eggs in running water and the coats are very easy to pull away. Keep the Eggs in the chops and add to the bowl the pickles and herbs to your desired consistency. Add plenty mayonnaise to coat and blend very well. Season and enjoy! Season!
  • The salad of Eggs will last 3 days in the fridge.

Recipe Notes :

Macros per serving of Egg salad, recipe makes 3 servings:

  • 323 calories
  • 1.45 grams of net carbs
  • 2 grams of total carbs
  • 29 grams of fat
  • 12.9 grams of protein
  • Less than 1 gram of fiber

Nutrition Facts

The Best Egg Salad Recipe

  • Amount Per Serving (1 portion)
  • Calories 323 Calories from Fat 261
  • % Daily Value*
  • Fat 29g 45%
  • Carbohydrates 2g 1%
  • Fiber 1g 4%
  • Protein 12.9g 26%

* Percent Daily Values are based on a 2000 calorie diet.


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