Healthy low carb egg salad is super easy with just 4 ingredients and 30 minutes or less.
– Large Eggs – Low Fat, Low Sodium Mayonnaise – Low Sodium Mustard – Fresh Chives
Put the eggs in a pot and cover them with water. Place the pot on the stove and turn the heat on high.
When the water reaches a rapid boil, turn the heat off but let the eggs sit in the hot water for 18 to 20 minutes.
Drain the water and rinse the eggs with cold water until they're cool enough to handle.
Crack the egg at the bottom and peel the shell off. Place the peeled eggs in a bowl and mash them with a fork.
Add the mayonnaise and mustard and mix well. Top with chopped chives or preferred onion.