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Egg Salad

Egg Salad

This egg salad is easy to make, low carb and delicious. Add a pop of color by serving it in red cabbage!


  • 2 eggs, hard boiled
  • 1/2 cup shredded carrots
  • 1 tsp. mayo
  • 1 tsp. coconut oil
  • One layer of red cabbage
  • salt and pepper to taste

Makes 1 serving


  1. Fill a small saucepan with water, add two eggs and boil for 10 minutes on medium heat to hard boil the 2 eggs.
  2. In a small saucepan, fry shredded carrots in coconut oil.
  3. Once the eggs have been cooked all the way through, soak in cool water for 3-4 minutes, then peel.
  4. On a cutting board, dice eggs, then add in mayo, salt, pepper, and cooked carrots.
  5. Using a spatula or spoon, mix together until all of the ingredients are evenly incorporated.
  6. In order to make the red cabbage cups, cut the red cabbage in half, then peel the first layer away and cut into thirds.
  7. Spoon the egg salad evenly into the three cups and serve.

Nutrition facts

Per Serving

calories: 167

total fat: 10.4g

saturated fat: 3g

cholesterol: 329mg

sodium: 196mg

potassium: 294mg

total carbohydrates: 7.3g

dietary fiber: 1.4g

sugars: 3.7g

protein: 11.6g

Photograph by Christina Saschin. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.