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Low Carb Egg Salad

Prep Time10 mins
Cook Time30 mins
Course: lunch
Keyword: how to make egg salad, low carb egg salad
Calories: 386kcal


  • 4 Green Peppers
  • 7 Large Eggs

Homemade Mayonnaise Ingredients


  • 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.


Serving: 4Servings | Calories: 386kcal | Carbohydrates: 5.6g | Protein: 11.5g | Fat: 36g | Fiber: 2g