No Mayo Spiced Egg Salad (Keto, Whole30, Paleo)

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This spiced egg salad is such an easy Paleo and Whole30 lunch recipe. There’s no mayo in the ingredients, but the egg salad is still creamy and delicious – you won’t miss it! It’s the perfect recipe to whip up for a quick and healthy lunch that everyone will enjoy!

We love making this healthy egg salad because there are so many different ways to eat it! Here are all the ways we’ve enjoyed this recipe:

  • In a bowl on top of a salad
  • On top of sweet potato “toast”
  • In lettuce wrap “shells”
  • As filling for a bagel sandwich

Further Food Nutritionist Commentary:

This spiced egg salad sounds like an amazing and versatile lunch! Each serving provides 17g of protein so you are sure to be satisfied with no grumbling stomach to follow. For those of you who follow a Ketogenic or Paleo diet, this egg salad has only 6g of net carbs and 14g of satiating fat - 8g of which are heart-healthy mono and poly unsaturated fats!

By Liz Lederman
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No Mayo Spiced Egg Salad (Keto, Whole30, Paleo)

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Servings: 2

Ingredients

6 hard boiled eggs, chopped into small pieces
3/4 cup celery, diced (about 3-4 medium stalks)
1/4 cup red onion, finely diced
1 medium dill pickle, finely diced
1/4 cup plain coconut yogurt (can sub greek yogurt if you eat dairy)
1 teaspoon dijon mustard
1/4 teaspoon smoked paprika
1/4 teaspoon ground pepper
1 tablespoon fresh dill, finely chopped
Sea salt, to taste

Instructions

  1. We recommend using the Instant Pot to hard boil eggs – Place the trivet in the bottom and add 1 cup of water. Add all the eggs in and close the lid and seal. Cook for 6 minutes at high pressure with a quick release. Carefully remove the insert and run the eggs under cool water before peeling.
  2. Chop eggs, celery, onion and pickle as noted and place everything in a bowl.
  3. Add in coconut yogurt, mustard, paprika, pepper and dill. Mix with a spoon until combined. Taste and season with salt as desired.
  4. Refrigerate until served. Serve in lettuce leaves, over sweet potato “toast”, as a dip for veggies or scoop on top of a salad. Enjoy!
We recommend using the Instant Pot to hard boil eggs – Place the trivet in the bottom and add 1 cup of water. Add all the eggs in and close the lid and seal. Cook for 6 minutes at high pressure with a quick release. Carefully remove the insert and run the eggs under cool water before peeling. Chop eggs, celery, onion and pickle as noted and place everything in a bowl. Add in coconut yogurt, mustard, paprika, pepper and dill. Mix with a spoon until combined. Taste and season with salt as desired. Refrigerate until served. Serve in lettuce leaves, over sweet potato “toast”, as a dip for veggies or scoop on top of a salad. Enjoy!

Nutrition Information

Per Serving: Calories: 225; Total Fat: 14 g; Saturated Fat: 5 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 3 g; Cholesterol: 491 mg; Sodium: 373 mg; Potassium: 308 mg; Carbohydrate: 7 g; Fiber: 1 g; Sugar: 3 g; Protein: 17 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 21%; Iron: 14%; Calcium: 14%

Try seasoning this egg salad with our Daily Turmeric Tonic!

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