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Carnivore Egg Salad

Carnivore Egg Salad

Carnivore Egg Salad is your new go-to for a quick, satisfying, and protein-packed meal. This simple yet delicious recipe offers a nutrient-dense option perfect for anyone embracing a carnivore lifestyle or simply seeking a flavorful, easy-to-prepare dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 25 minutes
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs
  • 1/2 cup mayonnaise ensure it's made with avocado oil or another carnivore-approved oil
  • 1 tablespoon Dijon mustard optional, check ingredients for carnivore compliance
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper optional, omit if strictly zero-spice carnivore
  • Pinch paprika optional, for color and mild flavor
  • For garnish fresh chives or parsley, finely chopped optional

Equipment

  • Medium Saucepan
  • Medium Mixing Bowl

Method
 

  1. Place the 12 large eggs in a medium saucepan. Cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the saucepan from the heat, cover it tightly with a lid, and let it sit for 10-12 minutes. This method ensures perfectly hard-boiled eggs without overcooking.
    12 large eggs
  2. After the resting time, carefully drain the hot water from the saucepan (or use tongs to transfer the eggs to a bowl of ice water). Let the eggs cool in the ice water for at least 10 minutes. This stops the cooking process and makes them easier to peel. Once cooled, gently tap each egg on a hard surface and peel them under cool running water or in the bowl of water.
    12 large eggs
  3. Transfer the peeled hard-boiled eggs to a medium mixing bowl. Using a fork, a potato masher, or a pastry blender, mash the eggs to your desired consistency. For a chunkier salad, leave some larger pieces; for a creamier texture, mash them more finely.
    12 large eggs
  4. Add the 1/2 cup of mayonnaise to the mashed eggs. If using, add the 1 tablespoon of Dijon mustard at this stage. Stir gently until the mayonnaise and any optional ingredients are thoroughly combined with the eggs, coating them evenly.
    1/2 cup mayonnaise, 1 tablespoon Dijon mustard
  5. Season the egg salad with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, if using. If you're aiming for a strictly zero-spice carnivore diet, omit the pepper. Taste the mixture and add more salt or pepper if needed. A pinch of paprika can be added now for a touch of color, though it’s entirely optional.
    1/4 teaspoon salt, 1/8 teaspoon black pepper, Pinch paprika
  6. Cover the bowl with plastic wrap or a lid and refrigerate the Carnivore Egg Salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill to the perfect temperature. Garnish with finely chopped fresh chives or parsley just before serving, if desired.
    For garnish fresh chives or parsley, finely chopped

Notes

Refrigerate leftovers in an airtight container for 3-4 days. Can be frozen for 1-2 months, though texture may change. Best enjoyed cold.