Low Carb Zucchini salad with eggs


1½ lbs zucchini
2 tbsp butter or olive oil
1 cup mayonnaise
4 hardboiled eggs, chopped
½ green bell pepper, the seeds removed
3 oz. celery stalks, thinly sliced
3 oz. dill pickles
2 oz. finely chopped scallions
3 tbsp pickled jalapeños
2 tbsp finely chopped fresh chives
½ tbsp Dijon mustard
salt and pepper


1Peel and cut the zucchini into pieces that are about half an inch (1-1.5 cm) thick. Use a spoon to remove the seeds. Place in a colander and add salt. Leave for 5-10 minutes and then cautiously press out the water.
2Fry the cubes in butter for a couple of minutes over medium heat. They should not brown, just slightly soften. Set aside to cool.
3Mix the other ingredients in a big bowl and add the zucchini once it's cool.
4Serve as a side dish at your next barbecue.

Helpful Hints:

Prep 10 Min
Cook 15 Min
4 Servings
Not a fan of hardboiled eggs? Then try this egg-free version of our Zucchini salad.
BBQ or potluck, here we come! Zucchini stands in for potatoes in this low-carb and spiced-up makeover of the classic summer fave, potato salad. All of the creamy flavor, and (almost) none of the carbs!

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