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Classic egg salad sandwiches are a staple in many households. Egg salad goes on almost anything. You can eat it with crackers as a veggie dip, and more.
Check out this low carb egg salad “sandwich” that is THM approved and delicious!
What is in egg salad?
Egg salad is not a traditional salad. Instead, it’s a mixture of eggs, mayo, and mustard.
You can compare egg salad to chicken or tuna salad.
Like with those, you can add ingredients to add flavor. Many people put the egg salad mixture on bread, crackers, or veggies.
Egg salad is simple enough that it tastes great on multiple vessels.
The mixture is the most significant part of the salad.
What is the best way to boil and peel eggs?
Anyone who has tried to peel boiled eggs knows the pain and struggles it causes.
Eggs test your patience more than a sleepy child who refuses to nap. Shards of egg shell pierce your fingers and the soft boiled egg, creating a mess and ruining the perfectly-shaped ovals.
There are tons of hacks on how to peel eggs, but what I’ve found is that shortcuts do not work. Instead, take your time (or use an Instant Pot – see below)!
Make sure you do not overfill the pot with water. Use just enough water to just cover the eggs.
Use a medium-high heat until boiling but then turn the heat down. Cover the eggs and simmer for about 10 minutes.
Remove the pan of eggs from the heat but keep them covered. Allow to sit for 2 minutes.
Gently drain the eggs. Place them in a cold water bath for 10 minutes.
Before peeling, remove from the cold water bath. Dry the eggs to make peeling easier.
The process takes time, but the eggs will be beautiful until you cut them up.
Instant Pot Eggs
If you have an Instant Pot, you can place the eggs on the trivet inside the pot liner, then add one cup of water.
Set the Instant Pot to “Steam” for 6 minutes, then allow to natural pressure release for 6 minutes.
Release the remaining steam, then place the eggs in ice water for 10 minutes. They will be ready to use (and super easy to peel) after that!
What is a healthy substitute for mayonnaise?
Mayonnaise is a key ingredient in creating the necessary mixture, but traditional mayo has so many additives, calories, and fat.
You can easily make the homemade mayonnaise in this recipe, or . . .
Instead, you can use a protein-packed option: Greek yogurt!
Greek yogurt gives you the same creamy texture of mayonnaise without all the bad stuff.
Greek yogurt has great texture but little flavor, so it takes on the flavor of whatever you mix it with.
What can I use instead of mayonnaise in egg salad?
Greek yogurt works as a great substitute for mayonnaise in most recipes, but if you’re looking for another option that is still keto-friendly, try adding mustard only.
The mustard adds a sour, bitter taste, but it still tastes great!
If you’re not sure if you’ll like the Greek yogurt, put on a taste test with Greek yogurt, mustard, and a combination of the two.
Add a little Greek yogurt as you go to test the taste.
What can I use instead of bread?
This recipe is a perfect place for a crunchy substitute for bread. In this recipe, we’re going to use a tasty snack as a vessel for our egg salad: bell peppers!
Bell peppers have a crunchy texture and sweet flavor, making them the perfect “sandwich” for egg salad.
How do I make egg salad?
First, in a medium saucepan, heat 6 eggs and just enough water to cover the eggs over medium-high heat until boiling. Once boiling, turn down heat, cover, and simmer for 10 minutes.
While eggs are cooking, cut tops and bottoms of 4 large, green bell peppers. Remove seeds. Cut peppers in half, lengthwise.
Remove eggs from heat, keep covered, and allow to sit for 2 minutes.
Drain and put in a cold water bath for 10 minutes.
While eggs are resting, blend 1 egg, ½ cup of olive oil, and ½ teaspoon apple cider vinegar in a blender or food processor until smooth and creamy. Add to a large mixing bowl.
Peel and rinse eggs well. Mash or cut up the eggs, leaving them chunky. Add eggs to the large mixing bowl with mixture.
Add homemade mayonnaise, mustard, salt, and pepper to the mixture. Mix until well combined.
Spoon eggs salad onto bell peppers. Serve like sandwiches.
Refrigerate leftover salad for up to 5 days.
- 4 Green Peppers
- 7 Large Eggs
- In a medium saucepan, add 6 eggs, and enough water to just cover the eggs.
- Heat over medium-high heat until boiling. Turn down heat, cover, and simmer for 10 minutews.
Make the Mayonnaise
- In a blender or food processor, add 1 egg, 1/2 cup olive oil, and 1/2 apple cider vinegar, and blend untill smooth and creamy. Set aside in large mixing bowl.
- Cut off tops and bottoms of peppers and remove seeds.
- Cut peppers in half, lengthwise. Set aside.
- Remove eggs from heat, keeping them covered, and let sit for 2 minutes.
- Drain eggs and put in a cold water bath for 10 minutes.
- Peel and rinse eggs. Mash or cut up eggs, levaing chunky.
- Add eggs to the large mixing bowl.
- Add homemade mayonnaise, 1 teaspoon mustand, 1/2 teaspoon Himalayan salt, and 1/4 teaspoon fresh ground black pepper to the eggs.
- Mix until well combined.
- Spoon onto bell peppers and serve like sandwiches.