Spicy Egg Salad
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
A chunky, spicy, flavorful ketogenic egg salad
  • 4 eggs
  • ½ jalapeno
  • ½ onion
  • 1 TBS MCT Oil (optional)
  • ½ cup mayonnaise (look for low sugar, organic)
  • 1 TBS mustard
  • 2 tsp cayenne pepper
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  1. Turn a burner on high on your stove
  2. Fill a medium sized pot half way with water
  3. Place your eggs into the pot and place pot on stove
  4. Once the water is boiling cover the pot, turn off the burner, and set a timer for 11 minutes
  5. Meanwhile chop up your veggies
  6. Place chopped veggies, mayo, mustard, mct oil, and spices into a medium sized bowl and stir
  7. Once timer goes off remove pot from stove, drop water into sink (don't let the eggs fall out), and refill the pot with ice cold water
  8. Let the eggs sit in the ice cold water for 1 minute
  9. Once eggs are cooled, peel and place into bowl with other ingrediants
  10. next smash eggs with a fork (I like the leave mine chunky) and stir in with other ingrediants
  11. Serve (on low carb bread, as a dip, or on it's own), eat, and enjoy!
Nutrition Information
Serving size: ½ recipe Calories: 300 Fat: 22 Carbohydrates: 4.5 Sugar: 4.5
Recipe by Ladies Who Low Carb at https://ladieswholowcarb.com/spicy-egg-salad/