This is my favorite lunch – I serve it with a toasted slice of Keto bread and it is perfect!
You just mix diced egg with cottage cheese (instead of mayo), sugar free sweet pickle relish, and mustard. Couldn’t be easier!
Low-Calorie Tangy & Filling Egg Salad
Ingredients
- 1 slice Nature's Own Keto Bread (see Notes)
- 2 hard-boiled eggs ((peeled & diced))
- 1 TB sugar free sweet pickle relish
- ½ TB mustard
- 2 TB fat free cottage cheese
Instructions
- Put bread in the toaster.
- Combine remaining ingredients in a small bowl. Serve with, or on, toast.
Notes
I use yellow mustard because it’s tangy, but whole grain or dijon would also be great.
I also use an egg slicer so that I don’t have to dice eggs every day. Super convenient.
Bread: I use Nature’s Own Keto Bread because it tastes good and has a very nice texture for only 35 calories per slice. Check the calorie count on the bread you choose.
Estimated Nutrition Per Serving
Calories: 198Carbohydrates: 2gProtein: 22.8gFat: 10.5gSaturated Fat: 3.1gCholesterol: 374.5mgSodium: 239.5mgFiber: 9gSugar: 1.1g
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Print Recipe (with or without photos) Email Recipe Pin Recipe Share on FacebookI just ate the egg salad in the photos 2 minutes ago. It is so tasty and keeps me full for quite a while.
And if you’re struggling to make the best hard-boiled eggs, no worries! I’ve got you covered. How to make perfect hard-boiled eggs.
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