Egg Salad Recipe - quick recipes - keto diet meal prep - low carb - full day of eating - budget meal

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

celery

🥗Healthier: cucumber

💰Cheaper: carrots

Cucumber adds crunch and is low in calories.

onion

🥗Healthier: green onion

💰Cheaper: chives

Green onion has a milder flavor and is often cheaper.

Boil the eggs for 10 minutes, then transfer them to cold water to cool and peel easily.

Chop the hard-boiled eggs into quarters and then cut them into chunks.

Make homemade mayonnaise using one room-temperature egg yolk and a little bit of the white.

Slowly add extra virgin olive oil while beating the egg yolk to create mayonnaise.

Grate three cloves of garlic into the mayonnaise and mix well.

Add a little lime juice to the mayonnaise (or vinegar if preferred).

Crumble the feta cheese into the chopped eggs.

Add the poblano pepper, jalapeno, and bell pepper to the egg mixture.

Stir in about half a tablespoon of yellow mustard.

Add the homemade mayonnaise to the egg mixture and combine everything well.

Sprinkle in some smoked paprika for flavor and color.

Serve the egg salad on romaine lettuce leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens