Low carb egg salad is good for lunch or even for breakfast. Mix up a batch of this salad and keep it in the refrigerator so it’s ready to go when you want it. Add more vegetables to make it heartier, and serve it on low carb bread or a large lettuce leaf.
Hard boil and peel 12 extra large eggs. Place all eggs in a food processor and rough chop it -- 8 pulses with a food processor should about do it. Do not over process the eggs -- you don't want mushy egg salad.
Add in 1/3 cup of mayonnaise. Add in 2 teaspoons of mustard.
Mix the egg salad gently so you do not break apart the eggs much more. Add in 1/2 cup of diced celery and 2 teaspoons of chopped dill and toss gently.
Spread the mixture on low carb bread or on a large lettuce leaf and roll up for easy and delicious eating.
Add in small pieces of carrots and fresh peas to add more vegetables to the egg salad.
You can also add a bit of tang to the mixture by adding in just a teaspoon of either white vinegar or hot sauce.
Do not take this on a picnic unless you have a reliable cooler. It contains mayonnaise, which can spoil quickly in the heat.