Name: High Fat Low Carb Egg Salad for Egg Fast
Prep time: 5 min
Total time: 5 min
Yield: 3 servings
Ingredients: 8 eggs (hard boiled); 1/2 cup coconut oil mayonnaise; 1 tsp ground mustard; salt & pepper (to taste)

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This high fat low carb egg salad is made with a homemade coconut oil mayonnaise. The high fat content is perfect for an egg fast to keep you full longer.

Have you ever tried a ketogenic egg fast to kick start weight loss? This is my third day on a five week low carb high fat egg fast and I am starting to lose the extra fat I gained over the long New England winter.

Ever since I was treated for Graves’ Disease with radioactive iodine, I have had to keep an eye on what and how much I eat. A low carb lifestyle has always worked well in losing and maintaining my weight.

Now that I am in my mid forties, losing weight is more of a struggle. Some of the problem could be my inactive thyroid. I do take NP Thyroid, a prescription containing desiccated thyroid from animals because natural glandular thyroid medications have always worked best at maintaining my thyroid hormone levels.

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Lately, I feel like my thyroid levels may be a little low. I get my blood tested every six months so I’ll just wait until my next regular check.

At 5’3″, the ideal weight for me is between 120-125 pounds. I’m usually on the higher end of the range which is normal for me.

Last week, while on a vacation from work, I got on the scale late in the day and it read over 130. I’ve been avoiding weighing myself as I knew I had been gaining weight so it wasn’t much of a shock.

Now that it’s warm enough to be wearing shorts, I’ve got to lose that extra weight! The egg fast seemed like the way to go since I’m already a low carb eater and I love eggs.

Here’s a review of what I ate the last two days on the egg fast and my early morning weight. I lost 1.4 pounds after the first day, but I’m a small person so I wouldn’t expect to see a lot of weight drop. After the second day, I was down another 0.8 pound. That’s a 2.2 pound weight loss after 2 days!

Day 1
Morning weight – 127.8 pounds
Breakfast: 3 eggs, Bulletproof Coffee
Morning Snack: 1 hard boiled egg, 1 organic string cheese
Lunch: egg salad
Dinner: 3 fried eggs in 1 tablespoon coconut oil, Bulletproof Coffee, 3 Meringue Cookies

Day 2
Morning weight – 126.4 pounds
Breakfast: 3 eggs, Bulletproof Coffee
Snack: 1 hard boiled egg, 1 organic string cheese
Lunch: Keto Egg Salad, Black Cherry Zevia soda
Snack: 1 hard boiled egg, 1 organic string cheese
Dinner: 3 egg omelette with 2 ounces sharp cheddar in 1 T olive oil, 3 Meringue Cookies

Day 3
Morning weight – 125.6 pounds

In my last post, I provided a recipe for coconut oil mayonnaise which was created specifically for an egg fast. In this post, I’m providing the recipe that I used for my high fat low carb egg salad.

Last weekend I made the egg fast meringue cookies so I’d have a pre-made treat. I’ll provide that recipe in a future post. I did give in and have a stevia sweetened Zevia Black Cherry soda for lunch the second day. A ketone strip test confirmed the soda did not affect my state of ketosis.

This is a basic egg salad recipe that I modified slightly for the egg fast. The only significant changes are that I used ground mustard instead of prepared and the homemade coconut oil mayonnaise. I kept it simple and did not add any additional seasonings other than salt and pepper.

In the egg fast, you refrain from meat and vegetables. All your meals are eggs and fat. I did allow some cheese on my egg fast, but didn’t add any to this high fast low carb egg salad. I’ve got three more days on the egg fast so I may try something a bit more exciting like cream cheese pancakes or muffins.

ketogenic egg fast coconut oil mayonnaise salad

5 from 1 vote

High Fat Low Carb Egg Salad for Egg Fast

This high fat low carb egg salad is made with a homemade coconut oil mayonnaise. The high fat content is perfect for an egg fast to keep you full longer.

Prep Time 5 minutes

Total Time 5 minutes

Servings 3 servings

Calories 521 kcal

Author Lisa | Low Carb Yum

Ingredients

8 eggs hard boiled
1/2 cup coconut oil mayonnaise
1 tsp ground mustard
salt & pepper to taste

Instructions

Slice eggs, then mix in mayonnaise and mustard until well combined, breaking up eggs as needed.
Season with salt & pepper to taste.
Store leftovers in refrigerator.