Vegetarian

Low Carb egg salad takes 45 minutes to prepare.

Low Carb egg salad takes 15 minutes to cook.

Low Carb egg salad makes 7 servings.

The ingredients for Low Carb egg salad are:

* Hardboiled Egg White only, 7 eggs
* Egg, Hardboiled whole egg, 3 eggs
* *Mayonaise Hellman's Canola, 1.5 cups
* Horseradish sauce Woeber's Sandwhich Pal, 6 tsp
* *Mustard, Kroger Horseradish Mustard, 4 tsp
** Dill Pickle Relish- 3 tsp

Here is how you make Low Carb egg salad:

Hard boil 10 eggs. bring to boil. once boiling, cut the heat, cover (leave on the heat) and let alone for 15 minutes. perfect boiled eggs each time.. Let cool in cool water in the fridge for 1/2 hour.peel each egg. you only want to use 3 whole boiled eggs. the other 7 remove the yolks. cut the eggs to bite size or deisred pieces. a great tool is the the Vidalia onion cutter (or veggie cutter. makes small work out of a sometimes MESSY job.mix gently with your mayo & other sauces & dill relish. salt and pepper to taste, though it is very spicy and doesn't need much.Now, the label on all the mayo says 1 carb per serving, but it's actually under a carb, so this dish is really only 2-3 carbs per serving.Serving Size: 7 1/2 cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user FETZEJ25.

The nutritional information for Low Carb egg salad is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 218.4

• Total Fat: 18.4 g
• Cholesterol: 87.0 mg
• Sodium: 419.3 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 0.0 g
• Protein: 6.1 g

The dietary needs meet for Low Carb egg salad is Vegetarian