almost zero carbs
Ingredients:
– 6 large eggs (hard-boiled and finely chopped)
– 120 g (1/2 cup) full-fat mayonnaise
– 2–3 tablespoons cream cheese (optional for extra creaminess; you can skip it)
– 1 teaspoon Dijon mustard or regular mustard
– 1–2 stalks green onion/scallion, finely chopped — or 2–3 tablespoons finely chopped celery (optional, for crunch)
– 1 tablespoon finely chopped red onion or 1/4 cup finely grated carrot (optional — carrot adds a small amount of carbs)
– A pinch of freshly ground black pepper
– 1/4 teaspoon salt (adjust to taste)
– A pinch of garlic powder or 1 small clove garlic, finely minced (optional)
– 1–2 tablespoons chopped parsley or dill (for flavor and color)
– A small squeeze of lemon juice or 1 teaspoon hot sauce (optional, to taste)
Instructions:
1. Hard-boil the eggs for 9–11 minutes until the yolks are set. Immediately place them in cold water, peel, and chop finely.
2. In a bowl, mix the mayonnaise with the cream cheese (if using), mustard, salt, pepper, garlic (if using), and lemon juice (if using).
3. Add the chopped eggs, green onion (or celery), grated carrot or red onion (if using), and parsley. Gently fold until combined.
4. Chill in the refrigerator for about an hour to let the flavors meld. Serve cold on lettuce leaves, cucumber slices, or as a sandwich filling (if not sticking to strict zero carbs).
Tips and substitutions:
– For a richer, creamier version: increase the mayo or cream cheese.
– For strictly lower carbs: omit the carrot and use only green onion or celery.
– Add smoked paprika or a dash of hot sauce for extra flavor.
