Egg Salad

Egg Salad Thumbnail

Enjoy the versatility of our Egg Salad recipe and feel free to tailor some of the ingredients according to your liking and macro goals. With options ranging from fat-free mayo to full-fat mayo, you have complete control over the portion, richness and flavor profile. It’s like an open canvas for your culinary creativity, leaving plenty of room for you to improvise.


4 large eggs
4 scoops of Tasteless Protein by Feel Good Protein
Salt & Pepper to taste
Fresh Parsley
Fresh Watercress
1 tablespoon of Fat Free Mayo
1 teaspoon of Sugar Free Maple syrup *optional
120 grams pancetta
1 tablespoon packaged fried onions for crunch
1 teaspoon of Dijon Mustard
Mingle Don’t forget the Bagel Seasoning


Firstly, pre-heat the oven to 180C.

Crack the 4 eggs into an oven safe, non-stick dish and bake them.

While the eggs are baking, lightly brown the pancetta in a non stick pan.

Once they are cooked, remove the dish from the oven and turn the eggs out onto a cutting board. 

Then, chop the eggs up finely and place them into a bowl.

Add the pancetta to the bowl and then the Tasteless Protein, salt and pepper, mayo, Dijon mustard and sugar free maple syrup.  Mix all of these ingredients together.

Finely slice lettuce, parsley and watercress and add to the bowl mixing lightly. 

To finish off, season the mixture and top with fried onions and a sprinkling of herbs!

Enjoy this Egg Salad on its own, on sandwiches, rice crackers or sandwich thins!


This recipe of ours makes for 6 serves

Calories – 92 per 48g serving
Carbs – 1g
Protein – 13g
Fat – 4g

Egg Salad Ingredients
Eggs are In
Greens Are In
Ready to Pour Dressing
Dressing Poured
Rice Cracker to Serve with Egg Salad
Egg Salad
Zoomed In
Egg Salad Served
Tasteless Protein and Egg Salad on Crackers
Dig In Egg Salad