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Egg Salad with Chipotle and Tomatoes Recipe


Atkins Egg Salad with Chipotle and Tomatoes
2.1g
Net Atkins Count ™
Prep Time: 10 Minutes
Style:Other
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

12.9g

Protein

32.1g

Fat

0.9g

Fiber

354.4kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 8 large Boiled Egg
  • 1/2 cup Real Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup chopped Celery
  • 1 tsp chopped Chipotle Peppers in Adobo Sauce
  • 2 tbsp chopped Chives
  • 4 each Black Olives
  • 1 Tbsp chopped Sun-Dried Tomatoes
  • 1 tsp Dill (Dried)
  • 1 tbsp, drained Capers

DIRECTIONS

  1. Chop eggs roughly, or push them through the large-holed side of a four-sided box grater.
  2. In a large mixing bowl, mix eggs with mayonnaise, mustard, salt and pepper with a wooden spoon.
  3. Stir in chopped celery, chilies, olives, sun-dried tomatoes, dill and capers and gently mix.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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