50+ Tasty Easter Low Carb Egg Recipes to Satisfy Every Craving

Easter is a time for family gatherings, delicious meals, and, of course, eggs.

Whether you’re hosting an Easter brunch, preparing for an egg hunt, or simply looking for new ways to celebrate the season, eggs are a versatile and essential ingredient.

For those following a low-carb lifestyle, it can sometimes feel challenging to come up with festive dishes that are both delicious and keto-friendly.

But fear not! We’ve compiled a collection of over 50 Easter low-carb egg recipes that will satisfy your cravings without compromising on flavor or your dietary goals.

From creamy egg salads to savory frittatas and indulgent deviled eggs, there’s a recipe for every occasion.

These dishes are not only perfect for Easter, but they’re also ideal for anyone looking to incorporate more low-carb, high-protein meals into their diet.

So, let’s dive into these 50+ Easter low-carb egg recipes that will make your holiday both healthy and delicious!

50+ Tasty Easter Low Carb Egg Recipes to Satisfy Every Craving

With these 50+ Easter low-carb egg recipes, you can indulge in the festive spirit without straying from your health goals.

Whether you’re looking for an elegant brunch option, a satisfying appetizer, or a nutritious side dish, eggs provide the perfect base for a variety of low-carb recipes.

From classic egg dishes like deviled eggs to innovative creations like eggplant egg bakes and shakshuka, there are plenty of ways to enjoy eggs while keeping your carb count in check.

These recipes are easy to make, full of flavor, and sure to be crowd-pleasers at your Easter celebration.

So, this Easter, skip the carb-heavy sides and dive into these wholesome, low-carb egg dishes that everyone will love!

Low Carb Deviled Eggs

Deviled eggs are a classic appetizer, and this low-carb version brings all the creamy, tangy flavors without the added carbs. Perfect for Easter gatherings, these deviled eggs are made with mayonnaise, mustard, and a bit of vinegar, creating a flavorful filling without any heavy additions. They are simple, delicious, and can be garnished with a sprinkle of paprika or fresh herbs for extra flair.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions:

1. Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 9-10 minutes. Remove the eggs and place them in an ice bath to cool.
2. Peel the eggs: Once cooled, peel the eggs and slice them in half lengthwise.
3. Prepare the filling: Remove the yolks and place them in a small mixing bowl. Mash the yolks with a fork until smooth.
4. Mix the filling: Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the yolks. Stir until the mixture is creamy and well combined.
5. Fill the eggs: Spoon or pipe the filling into the empty egg whites.
6. Garnish and serve: Sprinkle with paprika or fresh herbs if desired. Serve chilled.

These low-carb deviled eggs are the perfect Easter appetizer for those watching their carb intake. They are rich in protein and fats, keeping you satisfied without compromising on taste. The creamy filling and light, fluffy egg whites offer a delightful contrast in texture, making this dish a crowd-pleaser for any occasion. Serve these alongside other low-carb snacks, and they’ll be the first to disappear!

Keto Egg Salad

This creamy and flavorful keto egg salad is a perfect Easter dish that fits into a low-carb lifestyle. With a base of hard-boiled eggs, avocado, and mayonnaise, it’s both rich and satisfying. The addition of fresh herbs and a squeeze of lemon gives it a refreshing kick, while keeping it light and healthy. It’s easy to make, and great for a picnic or served as a side dish.

Ingredients:

• 8 large eggs
• 1 ripe avocado
• 1/4 cup mayonnaise (preferably sugar-free)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Boil the eggs: Bring a pot of water to a boil, add eggs, and cook for 9-10 minutes for hard-boiled eggs. Let them cool in an ice bath.
2. Peel and chop: Peel the eggs and chop them into small pieces.
3. Mash the avocado: In a large bowl, mash the avocado until smooth.
4. Make the salad: Add mayonnaise, Dijon mustard, lemon juice, salt, pepper, and parsley to the mashed avocado. Stir until everything is well combined.
5. Add eggs: Gently fold in the chopped eggs until evenly mixed.
6. Serve: Serve immediately or refrigerate for later. Garnish with extra parsley if desired.

This keto egg salad is a fantastic way to enjoy eggs on Easter while keeping it low carb. The avocado adds a creamy texture that replaces traditional ingredients like heavy cream or extra mayonnaise, making this a healthier alternative. The freshness from the lemon and parsley makes this dish perfect for a spring celebration, and it can be enjoyed on its own, as a filling for lettuce wraps, or paired with other keto-friendly snacks.

Low Carb Egg Casserole with Spinach and Cheese

This low-carb egg casserole is the ultimate Easter breakfast or brunch dish. Packed with protein from eggs and cheese, and fiber from spinach, it’s a healthy, satisfying meal that will keep you full throughout the day. The combination of eggs, spinach, cheese, and seasonings makes it a flavorful and nutrient-dense dish that’s both delicious and low in carbs, perfect for those following a keto or low-carb lifestyle.

Ingredients:

• 10 large eggs
• 1 cup fresh spinach, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil or butter for greasing

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with olive oil or butter.
2. Sauté spinach: In a pan, sauté the chopped spinach over medium heat for 2-3 minutes until wilted. Remove from heat.
3. Mix the eggs: In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. Combine ingredients: Add the sautéed spinach and shredded cheddar cheese to the egg mixture and stir to combine.
5. Bake the casserole: Pour the egg mixture into the prepared baking dish and bake for 25-30 minutes, or until the eggs are set and slightly golden on top.
6. Serve: Let the casserole cool for a few minutes before slicing and serving.

This low-carb egg casserole with spinach and cheese is a hearty and satisfying dish, perfect for Easter brunch. It’s packed with protein, fiber, and healthy fats, making it a great option for anyone following a keto or low-carb diet. The rich flavors of the eggs and cheese complement the spinach perfectly, creating a balanced and filling meal. This casserole can easily be made ahead of time, making it convenient for holiday gatherings.

Low Carb Egg Muffins with Bacon and Cheese

These low-carb egg muffins are a delicious, portable breakfast or snack option for Easter celebrations. Packed with protein, these muffins combine eggs, crispy bacon, and cheese into perfectly portioned bites. They’re quick to make, customizable, and can be enjoyed hot or cold. These little treats are ideal for those looking to enjoy a festive, low-carb meal without the hassle of complicated recipes.

Ingredients:

• 8 large eggs
• 6 slices of bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or line with silicone muffin cups.
2. Cook the bacon: Cook the bacon in a skillet until crispy. Drain on paper towels, then crumble into small pieces.
3. Mix the egg base: In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder until smooth.
4. Add bacon and cheese: Stir in the crumbled bacon and shredded cheddar cheese.
5. Fill the muffin tin: Pour the egg mixture evenly into the muffin cups, filling them about 3/4 full.
6. Bake the muffins: Bake for 15-20 minutes, or until the muffins are set and slightly golden on top.
7. Cool and serve: Let the muffins cool for a few minutes before removing them from the muffin tin. Garnish with fresh herbs if desired and serve.

These low-carb egg muffins with bacon and cheese are a great way to enjoy a protein-packed breakfast or snack during your Easter festivities. They’re easy to make ahead of time, making them perfect for busy mornings or as a grab-and-go option. The crispy bacon and melted cheese add rich flavor, while the eggs provide a satisfying, low-carb base. Whether you serve them at brunch or as a light snack, these muffins will surely be a hit!

Low Carb Spinach and Feta Egg Bake

This low-carb spinach and feta egg bake is a savory dish perfect for Easter brunch. Combining the earthy flavor of spinach with the tanginess of feta cheese and eggs, it’s a delicious, low-carb alternative to traditional egg casseroles. It’s easy to make, and the flavor combination is both refreshing and rich, making it ideal for those seeking a lighter yet satisfying meal.

Ingredients:

• 10 large eggs
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil (for greasing)
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with olive oil.
2. Sauté spinach: In a skillet, sauté the chopped spinach over medium heat until wilted, about 3-4 minutes. Remove from heat and set aside.
3. Prepare the egg mixture: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
4. Combine spinach and cheese: Stir in the sautéed spinach, feta cheese, and grated Parmesan cheese into the egg mixture.
5. Bake the casserole: Pour the egg mixture into the prepared baking dish and bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
6. Serve: Let the bake cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired.

This low-carb spinach and feta egg bake is a simple yet flavorful dish that’s perfect for Easter brunch or any occasion. The combination of spinach and feta creates a savory, refreshing flavor that complements the richness of the eggs and cream. It’s a nutrient-packed, low-carb meal that is satisfying and delicious. This egg bake can easily be made ahead of time and reheated, making it a convenient choice for busy hosts or anyone looking to simplify their holiday meal prep.

Keto Egg Roll-In-A-Bowl

The keto egg roll-in-a-bowl is a fun and flavorful low-carb dish that mimics the flavors of an egg roll without the wrapper. Perfect for Easter, this dish combines scrambled eggs, ground pork (or chicken), and cabbage in a savory, Asian-inspired sauce. It’s packed with protein and vegetables, making it a filling, low-carb meal that’s easy to make and incredibly satisfying.

Ingredients:

• 4 large eggs
• 1 pound ground pork (or chicken)
• 4 cups shredded cabbage
• 2 tablespoons soy sauce (or coconut aminos for a paleo option)
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon green onions, chopped (for garnish)

Instructions:

1. Cook the ground meat: Heat sesame oil in a large skillet over medium heat. Add the ground pork (or chicken) and cook, breaking it apart with a spoon, until fully browned, about 5-7 minutes.
2. Sauté garlic and ginger: Add the minced garlic and grated ginger to the pan with the meat, cooking for another 1-2 minutes until fragrant.
3. Add cabbage and cook: Stir in the shredded cabbage and cook until it begins to soften, about 3-4 minutes.
4. Scramble the eggs: In a separate pan, scramble the eggs over medium heat until fully cooked, then add them to the skillet with the meat and cabbage mixture.
5. Add soy sauce and seasonings: Pour in the soy sauce (or coconut aminos) and season with salt and pepper. Stir everything together until well combined and heated through.
6. Serve: Garnish with chopped green onions and serve immediately.

This keto egg roll-in-a-bowl is an exciting and flavorful low-carb option for Easter. With its savory pork (or chicken), tender cabbage, and scrambled eggs, it offers all the comforting flavors of an egg roll without the carbs. The sesame oil and soy sauce bring a delightful Asian-inspired flavor that will leave your taste buds satisfied. This dish is not only perfect for a low-carb diet but also makes for a fun and festive meal that’s both quick to prepare and easy to enjoy!

Low Carb Scrambled Eggs with Smoked Salmon

This elegant low-carb scrambled eggs with smoked salmon recipe is perfect for a sophisticated Easter brunch. The creamy scrambled eggs pair beautifully with the salty, rich flavor of smoked salmon, creating a simple yet indulgent dish. With a few fresh herbs and a touch of cream cheese, this dish is a low-carb breakfast option that’s sure to impress your guests while keeping things light and healthy.

Ingredients:

• 6 large eggs
• 2 ounces smoked salmon, chopped
• 2 tablespoons heavy cream
• 2 tablespoons cream cheese, softened
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 1 tablespoon butter or olive oil for cooking

Instructions:

1. Prepare the eggs: In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth and combined.
2. Cook the scrambled eggs: Heat a non-stick skillet over medium-low heat and add butter or olive oil. Once melted, pour in the egg mixture and gently stir with a spatula, allowing the eggs to cook slowly and evenly.
3. Add smoked salmon and cream cheese: When the eggs are nearly cooked through but still a little soft, add the chopped smoked salmon and cream cheese. Stir gently to combine, allowing the cheese to melt into the eggs.
4. Finish cooking: Continue cooking the eggs for a few more moments until they are fully set but still creamy.
5. Garnish and serve: Sprinkle with fresh dill and serve immediately.

Low-carb scrambled eggs with smoked salmon is a luxurious and satisfying dish for any special occasion, including Easter. The richness of the eggs and cream cheese complements the bold flavor of the smoked salmon, while the fresh dill adds a refreshing note. This dish is high in protein and healthy fats, making it a filling yet low-carb option for anyone looking to indulge without the carbs. It’s perfect for those who want a gourmet breakfast or brunch without the fuss.

Low Carb Egg and Asparagus Salad

This low-carb egg and asparagus salad is a light, refreshing, and nutritious dish, ideal for Easter lunches or as a side dish. The tender asparagus pairs wonderfully with the hard-boiled eggs, while the mustard vinaigrette dressing adds just the right balance of tang and creaminess. This salad is perfect for a springtime meal, offering a low-carb option that’s full of flavor and easy to prepare.

Ingredients:

• 6 large eggs, hard-boiled and sliced
• 1 bunch asparagus, trimmed and blanched
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1 teaspoon honey (optional for sweetness)
• Salt and pepper to taste
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Blanch the asparagus: Bring a pot of water to a boil. Add the trimmed asparagus and cook for 2-3 minutes until just tender. Drain and rinse under cold water to stop the cooking process. Cut into 2-inch pieces.
2. Prepare the dressing: In a small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, honey (if using), salt, and pepper until well combined.
3. Assemble the salad: In a large bowl, gently toss the sliced eggs, asparagus, chives, and parsley together.
4. Dress the salad: Pour the dressing over the salad and toss gently to coat everything evenly.
5. Serve: Serve immediately, or refrigerate for 30 minutes for a chilled version.

This low-carb egg and asparagus salad is a perfect dish for Easter, offering a healthy and delicious way to enjoy eggs and vegetables. The combination of hard-boiled eggs and blanched asparagus creates a satisfying, nutrient-dense base, while the mustard vinaigrette dressing ties everything together with a tangy kick. It’s a refreshing and light option for those looking for something spring-inspired, and it’s easily customizable with other fresh herbs or veggies.

Low Carb Eggplant Parmesan Bites

These low-carb eggplant Parmesan bites are a tasty twist on the classic dish, perfect for a low-carb Easter appetizer or side dish. With lightly breaded, baked eggplant rounds topped with marinara sauce and melted cheese, these bites are crunchy, cheesy, and delicious, offering all the comfort of traditional eggplant Parmesan without the heavy carbs. They’re easy to make and can be served as a finger food, making them ideal for sharing with guests.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the eggplant: Slice the eggplant into 1/2-inch rounds and lightly salt them. Let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
3. Bread the eggplant: In a shallow bowl, mix the almond flour, Parmesan cheese, salt, and pepper. Dip each eggplant slice into the beaten egg, then coat it in the almond flour mixture.
4. Bake the eggplant: Place the breaded eggplant rounds on the baking sheet and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. Top with marinara and cheese: Once the eggplant slices are done, spoon a small amount of marinara sauce onto each round and top with shredded mozzarella cheese. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
6. Serve: Garnish with fresh basil if desired and serve immediately.

Low-carb eggplant Parmesan bites are an irresistible treat that brings all the flavors of traditional eggplant Parmesan without the added carbs. The crispy, almond flour coating gives the eggplant rounds a satisfying crunch, while the gooey melted mozzarella and rich marinara sauce provide comforting flavor. These bites are perfect for an Easter appetizer or as a side dish for any low-carb meal. They’re easy to make, customizable, and sure to be a hit at your holiday table.

Low Carb Deviled Eggs with Avocado

These low-carb deviled eggs with avocado are a creamy and nutritious twist on the classic deviled egg recipe, making them a perfect addition to your Easter spread. The avocado adds a smooth texture and a burst of healthy fats, while the tangy mustard and lemon juice provide a refreshing flavor balance. These deviled eggs are not only low in carbs but also high in protein, making them an ideal choice for anyone looking for a satisfying yet healthy appetizer.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 1 ripe avocado, peeled and pitted
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon mayonnaise (or Greek yogurt for a lighter version)
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives for garnish (optional)

Instructions:

1. Prepare the eggs: Slice the hard-boiled eggs in half lengthwise and remove the yolks. Set the whites aside.
2. Make the filling: In a small bowl, mash the egg yolks with the avocado until smooth. Add the Dijon mustard, lemon juice, mayonnaise, salt, and pepper, and mix until everything is well combined.
3. Fill the egg whites: Spoon or pipe the avocado mixture into the hollowed egg whites.
4. Garnish and serve: Sprinkle with paprika and garnish with fresh chives if desired. Serve chilled.

These low-carb deviled eggs with avocado are a fresh and flavorful variation of the traditional recipe, offering a creamy filling that’s packed with healthy fats from the avocado. The bright, tangy notes of mustard and lemon juice enhance the richness, while the paprika adds a pop of color and flavor. This dish is perfect for Easter as a quick, make-ahead appetizer that’s both satisfying and nutritious. It’s a great way to enjoy the indulgence of deviled eggs while keeping your carb count low.

Low Carb Egg Muffins with Spinach and Feta

These low-carb egg muffins with spinach and feta are a convenient and flavorful option for Easter brunch or a grab-and-go breakfast. Packed with protein from the eggs and a boost of nutrients from the spinach, these muffins are both light and filling. The feta cheese adds a salty, tangy kick that complements the eggs perfectly. They can be made in advance, stored in the fridge, and reheated for a quick and easy meal.

Ingredients:

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup heavy cream or unsweetened almond milk
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1 tablespoon olive oil or butter for greasing

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or butter.
2. Prepare the egg mixture: In a large bowl, whisk the eggs and heavy cream together until fully combined. Season with salt and pepper.
3. Add the filling: Stir in the chopped spinach, crumbled feta, and shredded mozzarella cheese until evenly distributed.
4. Fill the muffin tin: Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake: Bake for 15-20 minutes, or until the egg muffins are set and lightly golden on top.
6. Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store in the fridge for later.

Low-carb egg muffins with spinach and feta are a perfect dish for Easter brunch, offering both flavor and convenience. These muffins are high in protein, rich in vegetables, and full of savory flavors, making them a satisfying and wholesome choice. Whether you enjoy them fresh out of the oven or reheat them later, they’re an easy, make-ahead option that everyone will love. Plus, they are customizable—add in other low-carb vegetables or swap the feta for another cheese to suit your tastes.

Low Carb Baked Eggs in Avocado

Low-carb baked eggs in avocado is a simple yet incredibly delicious recipe that combines the creamy richness of avocado with a perfectly baked egg. This dish is both visually appealing and incredibly nutritious, making it ideal for Easter. The healthy fats from the avocado and the protein-packed egg make it a filling option that’s perfect for breakfast, brunch, or even as a light lunch. It’s a great way to enjoy a wholesome, low-carb meal that feels indulgent yet is so easy to make.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 large eggs
• Salt and pepper to taste
• 1 tablespoon fresh chives, chopped (optional)
• 1 teaspoon paprika or cayenne pepper (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the avocados: Slice the avocados in half and remove the pits. Scoop out a little bit of the flesh from each half to create enough space for the egg.
3. Crack the eggs: Place each avocado half in a small ovenproof dish. Carefully crack an egg into each avocado half, being careful not to break the yolk.
4. Bake the avocados: Season with salt and pepper. Place the avocados in the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
5. Serve: Garnish with fresh chives and a sprinkle of paprika or cayenne pepper for a little heat. Serve immediately.

Baked eggs in avocado is a low-carb dish that’s both simple and flavorful, making it the perfect Easter breakfast or brunch option. The creamy texture of the avocado complements the egg beautifully, while the seasoning adds just the right amount of flavor. This dish is rich in healthy fats and protein, making it a filling choice without the carbs. Plus, it’s visually stunning, so it’s sure to impress your guests! It’s a perfect addition to any low-carb meal plan and easy enough to prepare for any special occasion.

Low Carb Egg Salad Lettuce Wraps

These low-carb egg salad lettuce wraps are a healthy, light alternative to traditional egg salad sandwiches. Instead of bread, crisp lettuce leaves serve as the perfect vehicle for the creamy, flavorful egg salad. With a simple combination of boiled eggs, mayo, mustard, and a touch of herbs, this dish is easy to make, satisfying, and perfect for Easter gatherings. It’s a great way to enjoy all the classic egg salad flavors without the carbs, making it a great choice for those following a low-carb or keto diet.

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 2 tablespoons mayonnaise (use a sugar-free version for a cleaner option)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon chives, chopped
• Salt and pepper to taste
• Large lettuce leaves (like Romaine or Butterhead)
• Paprika for garnish (optional)

Instructions:

1. Prepare the egg salad: In a bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, parsley, chives, salt, and pepper. Stir until everything is well mixed and creamy.
2. Assemble the wraps: Lay a few lettuce leaves flat on a plate. Spoon a generous amount of the egg salad mixture onto each lettuce leaf.
3. Garnish and serve: Sprinkle with a bit of paprika for color, if desired, and serve immediately. Enjoy the wraps as a fresh and light meal or appetizer.

Low-carb egg salad lettuce wraps are a fun and light way to enjoy the traditional egg salad. The crisp lettuce wraps provide a refreshing crunch that complements the creamy egg filling, making each bite satisfying and flavorful. This recipe is perfect for Easter as it’s both simple and elegant, offering a healthy, low-carb alternative to heavier bread-based sandwiches. It’s also an easy make-ahead dish that can be assembled in minutes, making it a great choice for busy holiday mornings.

Low Carb Eggplant and Egg Bake

This low-carb eggplant and egg bake is a delicious, filling dish perfect for Easter brunch or dinner. The layers of tender eggplant and savory eggs make for a comforting casserole-like meal without the carbs from potatoes or bread. The dish is packed with flavor from herbs, garlic, and cheese, and it’s both hearty and healthy. It’s a great way to enjoy eggplant in a low-carb way while still indulging in the creamy goodness of baked eggs.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. Prepare the eggplant: Place the sliced eggplant rounds in a colander and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess moisture, then pat them dry with paper towels.
3. Cook the eggplant: Heat a pan over medium heat with a tablespoon of olive oil. Sauté the eggplant slices in batches until they are golden brown and tender, about 2-3 minutes per side.
4. Assemble the bake: Layer the cooked eggplant slices in the greased baking dish. Sprinkle the minced garlic, half of the mozzarella cheese, half of the Parmesan cheese, and dried oregano over the eggplant.
5. Add the eggs: Crack the eggs on top of the eggplant, spacing them out evenly. Sprinkle the remaining cheese over the eggs and season with salt and pepper.
6. Bake: Place the baking dish in the oven and bake for 15-20 minutes, or until the eggs are set to your liking.
7. Garnish and serve: Sprinkle with fresh basil before serving.

The low-carb eggplant and egg bake is an excellent, healthy dish that showcases the versatility of eggplant. The creamy eggs blend perfectly with the tender, savory eggplant, while the melted cheese adds richness and flavor. This recipe is not only low in carbs but also packed with protein and nutrients, making it an ideal dish for Easter brunch or dinner. The layers of cheese, herbs, and vegetables make for a satisfying meal that’s sure to please your guests while fitting within a low-carb diet.

Low Carb Shakshuka with Eggs and Spinach

Shakshuka is a popular Middle Eastern dish that features eggs poached in a flavorful, spiced tomato sauce. This low-carb version adds spinach for an extra boost of nutrients, creating a satisfying and hearty meal without the carbs. The spiced tomato base is complemented by the richness of the eggs and the freshness of the spinach, making this dish a flavorful and healthy choice for an Easter breakfast or brunch.

Ingredients:

• 4 large eggs
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the tomato sauce: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes. Add the diced tomatoes, cumin, paprika, chili flakes (if using), salt, and pepper. Let the sauce simmer for 10-15 minutes until it thickens.
2. Add the spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
3. Poach the eggs: Make small wells in the sauce with a spoon, then crack the eggs into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the eggs are cooked to your desired doneness.
4. Serve: Garnish with fresh cilantro and serve immediately with a side of low-carb bread or on its own.

Low-carb shakshuka with eggs and spinach is a vibrant, satisfying dish that’s perfect for Easter morning. The rich, spiced tomato sauce brings out the flavors of the eggs, while the spinach adds freshness and nutrients. It’s a one-pan meal that’s not only delicious but also low in carbs, making it an excellent choice for those following a keto or low-carb diet. Whether served as a brunch or a light dinner, this dish is sure to be a crowd-pleaser, offering a bold and flavorful experience with every bite.

Note: More recipes are coming soon!