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Low Carb Egg Salad Cups

Prep Time: 15 minutes

Cook Time: 7-9 minutes (excludes cooking time for boiled eggs)

Servings: 8



8 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Coconut oil spray, as needed
¼ teaspoon kosher salt
¼ teaspoon ground black pepper 


For the Egg Salad 

½ cup mayonnaise 
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper 
8 large hard boiled eggs, peeled & diced
⅓ cup celery, diced
2 tablespoons red onion, minced
2 tablespoons chives, snipped, plus more for garnish
Paprika, for finishing



  1. Preheat oven to 350°F. Lightly coat the back of a 12-cup muffin tin with cooking spray. Set aside.
  2. Spray coconut oil on both sides of each Crepini. 
  3. Sprinkle tops with salt and pepper. 
  4. Lay each Crepini over the top of a muffin cavity. 
  5. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take of the muffin tins, and let cool before assembly. 
  6. To a medium mixing bowl, add mayonnaise, mustard, lemon juice, salt, and black pepper. Stir until smooth. 
  7. Add eggs, celery, red onion, and chives to the bowl. Use a spatula to fold ingredients together.
  8. Divide egg salad mixture evenly between the Crepini cups. Sprinkle tops with paprika and chives and serve. 



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