Making a good egg salad without mayo might sound impossible, but this carnivore version will change your mind completely.
Most people think mayo is the only way to make egg salad creamy and tasty, but that’s not true at all. This recipe uses sour cream instead, which gives you all the richness you want while keeping things simple and carnivore-friendly.
The result is an egg salad that tastes fresh, satisfying, and perfect for anyone following a meat-based diet.
The great thing about this recipe is how quick it comes together. You don’t need any special skills or fancy equipment to make it work. Just hard-boiled eggs, some sour cream, mustard, and basic seasonings.
The whole process takes less than 20 minutes from start to finish, including the time it takes to boil the eggs. It’s the kind of recipe you can make when you’re hungry and want something satisfying right away.
The protein from the eggs will keep you full for hours, and the creamy texture makes every bite enjoyable. Once you try this version, you might never go back to regular mayo-based egg salad again.
👍 Why You’ll Love This Recipe
No Mayo Required: This recipe completely skips the mayonnaise that most egg salads use, which is perfect if you’re trying to avoid certain ingredients or just don’t like the taste of mayo.
Perfect for Carnivore Diet: Every single ingredient in this recipe fits perfectly with a carnivore way of eating.
You don’t have to worry about hidden plant ingredients or anything that might kick you out of your diet. Eggs are a carnivore staple, sour cream is an animal product, and the seasonings are all carnivore friendly (in small amounts).
Packed with High Quality Protein: Eggs are one of the best sources of complete protein you can find, and this recipe uses several of them.
Each serving gives you a serious protein boost that will help keep your muscles strong and your energy levels steady throughout the day.
✨ Recipe Ingredients
- Eggs – The hearty, protein-packed base that turns into a creamy, satisfying bite.
- Sour Cream – Adds tangy richness and keeps the salad pleasantly moist.
- Mustard (I recommend using this one– amazon link)- Brings a sharp, zesty lift that wakes up the flavors.
- Black Pepper – Sprinkles in gentle heat and aromatic depth.
- Salt – Balances everything with just right savory contrast. Yummy!
- Garlic Powder (optional)
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Prepare a bowl of ice water.
Step 2
Boil water in a pan. Add eggs, cover, and cook for about 7 minutes.
Step 3
Put cooked eggs in ice water for 5 minutes. Then, peel the eggs and put in a serving bowl.
Step 4
Add the mustard, sour cream, salt, and black pepper.
Step 5
Mash everything together. Enjoy this amazing salad!
💡Tips
1. Let the Flavors Come Together
This egg salad actually tastes better after it’s had some time to sit in the refrigerator for at least 30 minutes before serving. During this time, all the flavors blend together and the seasonings have a chance to distribute evenly throughout the mixture.
The mustard flavor mellows out a bit, the salt enhances all the other flavors, and everything comes together into a more cohesive taste.
If you’re in a hurry, you can eat it right away and it will still be good, but if you have time to let it chill, you’ll notice a big improvement in how everything tastes.
2. Don’t Overcook the Eggs
Seven minutes is the perfect cooking time for eggs that are fully set but not rubbery. If you cook them longer, the yolks will get that gray-green ring around them and the texture will become chalky and dry.
If you don’t cook them long enough, the yolks might still be a little soft, which makes the egg salad watery. Start timing as soon as the eggs go into the boiling water, and don’t guess – use a timer.
The water should be at a full rolling boil when you add the eggs, not just simmering. If your eggs are extra large or you’re cooking at high altitude, you might need to add an extra minute, but for most regular large eggs, seven minutes is exactly right.
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FAQ
How long can I keep this egg salad in the refrigerator?
This egg salad will stay fresh in the refrigerator for up to 3 days if you store it properly in a covered container.
Make sure to put it in the fridge within an hour of making it, especially since it contains dairy. The flavors actually get better after the first day because everything has time to blend together.
Carnivore No Mayo Egg Salad
Print RecipeIngredients
- 6 Eggs
- 3 tablespoons Sour Cream
- 3/4 teaspoon Mustard (I recommend using this one- amazon link)
- Black Pepper
- Salt
- Feel free to add more seasonings
Instructions
- Prepare a bowl of ice water.
- Boil water in a pan. Add eggs, cover, and cook for 7 minutes.
- Put cooked eggs in ice water for 5 minutes. Then, peel the eggs and put in a serving bowl.
- Add sour cream, mustard, salt, and pepper.
- Mash everything together. Serve and enjoy!