Egg Salad with Olives Recipe
1/2 stick celery
1/2 tsp mustard
1/4 cup mayonnaise
Hard boil the eggs and let cool. Peel and chop into medium sized pieces. De-vein the celery (pull off the nasty tough stripes) and chop into thin slivers. Cut the olives into thirds. Now mix everything together except the lettuce, and serve over the lettuce.
I like using Dijon mustard for the spicy flavor, but feel free to use your favorite!
Carbs per serving: 2.4g
I use green olives for this because I am a green olive fanatic. Even typing this sentence is making my mouth water for green olives. However, feel free to use whatever style of olives pleases you the most.
In fact, you save carbs by going with black olives. Green olives are 2.5g of carbs per tablespoon. Black olives are only 0.7g of carbs per tablespoon.
I usually eat this straight out of the bowl, maybe with some cottage cheese on the side. You can make a bed of lettuce and eat it with the lettuce. If you have low carb bread around and are at a stage where eating the bread will not interfere with your weight loss, you can easily make a low carb sandwich. Low carb tortillas allow you to create a low carb roll-up.
If you're still being told by well meaning family members that you should cut all eggs out of your diet, be sure to point them to my article below on "Research on Eggs, Cholesterol and Health". Doctors have long since discovered that eating eggs in moderation is very good for you. Eggs are a powerhouse of nutrition. The key as with anything in life is to eat them judiciously. Just as you should not eat tuna 24 hours a day, 7 days a week, or drink 10 gallons of water a day, you should eat eggs in a reasonable amount. That's the way to good health!
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Research on Eggs, Cholesterol and Health
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