No mayo paleo egg salad

Delicious low carb egg salad with a fork and cloth

Trying to loose weight? Try this low carb, mayo free paleo egg salad – gluten free, keto




  1. Start off by carefully putting the eggs into a saucepan and adding enough water so that the eggs are completely submerged.
  2. Heat the water until it starts to boil, the eggs should begin to roll around – this is the peak you want.
  3. Turn off the cooker and remove the pan from the stove (if using an electric cooker).
  4. Cover pot and set the timer (if required) for your desired cooking time .i.e 5 minutes, 8 minutes etc..
  5. Once done, remove the eggs with a slotted spoon and transfer into a bowl of cold water and leave for 1 minute.
  6. Gently hit the egg on a hard surface, so cracks begin to form and remove the shell
  7. Arrange the salad bed by first laying down the rocket, followed by the tomatoes, cucumber and the eggs.
  8. Finally garnish with carrot and pink salt, garlic pepper and chives.