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Tahini Egg Salad with Mayonnaise
Tahini Egg Salad
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Course Breakfast, Lunch, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 5 minutes
Servings
Ingredients
  • 4 medium eggs hard boiled
  • 1 tbsp tahini sesame seeds paste
  • 3 tbsp Mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • ¼ tsp paprika optional
  • salt to taste
  • ground black pepper to taste
Course Breakfast, Lunch, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 5 minutes
Servings
Ingredients
  • 4 medium eggs hard boiled
  • 1 tbsp tahini sesame seeds paste
  • 3 tbsp Mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • ¼ tsp paprika optional
  • salt to taste
  • ground black pepper to taste
Tahini Egg Salad
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Instructions
  1. Prepare a bowl to combine the tahini, mayonnaise, mustard, lemon juice, and black pepper in. Stir well until incorporated.
    mixing mayonnaise mustard
  2. Slice the boiled eggs into pieces and gently plop them into the bowl.
    Cutting boiled eggs
  3. Fold the egg thoroughly into the mixture. Sprinkle ¼ tsp of paprika on the surface if preferred.
  4. Serve and enjoy.
    Egg Salad
Recipe Notes

Macros (per serving): Calories: 314 kcal – Fat: 28.12 g – Net carbs: 1.53 g (total carbs: 2.73 g, dietary fiber: 1.2 g) – Protein: 12.76 g

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