Tag Archives: mayonnaise

Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.

Whole30 Salmon Cakes with Zucchini

If you’ve been following along for a while on my blog, you probably know that I’m a huge fan of easy and simple recipes. I try to stay away from long and complicated dishes, because I know that you guys, like me, are busy and don’t have a ton of time to spend in the kitchen. So, of course, I created another recipe for you that’s super quick to make that’s also healthy and so flavorful!

Paleo & Whole30 Salmon Cakes with Zucchini

These Whole30 salmon cakes are just the thing to make if you are short on time. They only take 15 minutes to make from start to finish, and they are moist enough to eat on their own without needing to dip them in anything!

My biggest pet peeve is fish cakes that are dry and have you reaching for a drink that closest to you to keep it down. The zucchini and the mayonnaise in these Whole30 salmon cakes actually provide so much moisture while the coconut flour and eggs help them the cakes bind together so they are sturdy and tasty.

Whole30 Salmon Cakes with Zucchini
Whole30 Salmon Cakes with Zucchini

Kid-Friendly Snack or a Meal!

Because these are great for little hands and so fun to eat, I bet kids will love them as well! And it’s also a great way to sneak some veggies in them, because of the zucchini, but they’ll never be able to taste them in these Whole30 salmon cakes.

Whole30 Salmon Cakes with Zucchini

Dipping Sauce Ideas for These Whole30 Salmon Cakes

While these salmon cakes are delicious on their own, you can definitely add more flavor and fun by dipping them in a tangy sauce! Here are some of my favorite ideas:

I just ate these with plain mayo because that’s what I had on hand and they were fantastic! What would you dip these Whole30 salmon cakes in? Tell me in the comments below!

Whole30 Salmon Cakes with Zucchini
Print

Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Zucchini sweating time 15 minutes
Total Time 13 minutes
Servings 10 salmon cakes
Calories 108kcal
Author Jean Choi

Ingredients

  • 1 1/2 cups grated zucchini
  • 3/4 tsp sea salt divided
  • 2 6 oz cans of wild salmon drained
  • 2 eggs
  • 2 garlic cloves minced
  • 3 tbsp coconut flour
  • 2 tbsp paleo mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 2-3 tbsp coconut oil or your preferred cooking oil

Instructions

  • Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently. 
  • Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
  • Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
  • Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick. 
  • Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go. 
  • Serve with your favorite sauce.

Nutrition

Serving: 1salmon ake | Calories: 108kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 348mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2.4% | Vitamin C: 7.9% | Calcium: 1.2% | Iron: 2%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Keto & Whole30 Egg Salad

This keto and Whole30 egg salad is healthy and so easy to make. It’s a classic recipe with an addicting crunch from the delicious bacon.

Keto Whole30 Egg Salad

This keto and Whole30 egg salad is such a perfect meal or a snack. I always make sure to include healthy fats and protein in my meals to keep my blood sugar level and hold me over until the next meals, and this recipe always does such an amazing job of this!

Keto & Whole30 Egg Salad Recipe

Not only is this Whole30 egg salad super addicting and delicious, it’s so easy to make! Once you have all the ingredients on hand, it takes just 10 minutes to put together and mix into a salad.

Chopped hard-boiled eggs are so creamy and flavorful covered in dijon mustard and mayonnaise, and the onion, chives, and bacon add such a nice spice and crunch to balance everything out. I was a little lazy so I bought this paleo mayonnaise to make this egg salad, but if you are up to it, you can make it yourself because it’s seriously so good!

Keto Whole30 Egg Salad
Keto Whole30 Egg Salad

Easy Hard Boiled Eggs

Ever since I got the Instant Pot, it’s the only thing I use to make hard boiled eggs because it’s easy, quick, and they come out perfect and easy-to-peel every time. Don’t have one? No worries. Here are both stove top and Instant Pot methods to make hard boiled eggs for this Whole30 egg salad:

Stove Top Method

  1. Bring water to a boil in a saucepan.
  2. Take out eggs straight from the fridge, then lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
  3. Prepare a large bowl with an ice bath.
  4. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  5. Peel the eggs under cold running water.

Instant Pot Method

  1. Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.
  2. Place the eggs on the steamer basket or the trivet.
  3. Close the lid, and make the sure the pressure valve is set to Sealing.
  4. Cook on high on Manual for 5 minutes, and prepare an ice bath.
  5. Once it beeps to a finish, naturally depressurize for 5 minutes, then release the pressure.
  6. Immediately transfer the eggs to the ice bath and let it sit for at least 5 minutes. 
  7. Peel the eggs. They should be peel easily!
Keto Whole30 Egg Salad

Ways to Enjoy This Keto & Whole30 Egg Salad

Honestly, I love to eat this egg salad on it’s own because it’s so yummy! However, if you want to switch it up with some variety, here are some ways you can enjoy it. Some of these are not keto or Whole30 friendly so choose what fits your dietary preferences!:

Hope you enjoy this keto & Whole30 egg salad. I’ve been eating it nonstop!

Keto Whole30 Egg Salad
Print

Keto & Whole30 Egg Salad

This keto and Whole30 egg salad is healthy and so easy to make. It’s a classic recipe with an addicting crunch from the delicious bacon.
Course Main Course
Prep Time 5 minutes
Cook Time 5 minutes
Refrigeration time 2 hours
Total Time 10 minutes
Servings 8 servings
Calories 332kcal

Ingredients

  • 12 hard boiled eggs*
  • 1/4 cup red onion diced
  • 8 slices sugar free bacon cooked and crumbled
  • 3/4 cup paleo mayonnaise or more to taste
  • 1 tbsp dijon mustard
  • 2 tbsp fresh chives thinly sliced
  • 1/2 tsp sea salt or more to taste
  • 1/4 tsp ground black pepper
  • 1/4 tsp smoked paprika

Instructions

  • Peel the eggs and chop into small pieces. Place in a large bowl. 
  • Add the rest of the ingredients to the bowl.
  • Use a spoon to stir together until combined.
  • Taste to adjust creaminess and seasoning with more mayo or salt.
  • Refrigerate for at least 2 hours before serving. 

Notes

*My favorite method for hard boiling eggs is in the Instant Pot. Pour 1 cup of water in, place a steamer rack in the pot, and add the eggs. Cook on manual pressure on High for 5 minutes. Let it release naturally pressure for 5 minutes. Place in an ice bath for at least 5 minutes, before peeling.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 1g | Protein: 11g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 268mg | Sodium: 539mg | Potassium: 141mg | Vitamin A: 8.8% | Vitamin C: 1% | Calcium: 3.9% | Iron: 7.3%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Bacon Ranch Deviled Eggs

These paleo Bacon Ranch Deviled Eggs are the most delicious finger food that’s full of healthy and yummy fats. Make them for your next party or gathering!

Paleo Bacon Ranch Deviled Eggs-2

You guys, I think I have a new favorite deviled eggs recipe. Actually, it’s a toss up between this one and my Pickle Deviled Eggs recipe, and it’s really hard to decide which one I love more.

I made these Bacon Ranch Deviled Eggs because my husband has a serious ranch obsession that won’t quit. I don’t love ranch so I didn’t think I would like these THAT much, but I was surprised by how tasty these turned out. And it really does taste like ranch!

Paleo Bacon Ranch Deviled Eggs

Theses Bacon Ranch Deviled Eggs are a perfect finger food for parties and gatherings, or if you just want a healthy, low carb afternoon snack. I just love the combination of the textures: smooth and creamy yolk mixture with the crunchy and salty bacon bits.

And with 2018 quickly approaching, this little appetizer will go great with your champagne as the ball drops, but it’s an all around great recipe for all year round. I hope you try it because my husband couldn’t stop raving about it. He actually doesn’t even love the healthy kind of ranch, and prefers the type you buy bottled up at grocery stores filled with additives and vegetable oils. So the fact that he really liked these deviled eggs with none of that harmful stuff makes me so so happy and I think any ranch lover in your life will enjoy these as well!

Paleo Bacon Ranch Deviled Eggs Paleo Bacon Ranch Deviled Eggs

Print

These paleo Bacon Ranch Deviled Eggs are the most delicious finger food that's full of healthy and yummy fats. Make them for your next party or gathering!
Course Appetizer, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 deviled eggs
Author Jean Choi

Ingredients

  • 3 slices thick cut sugar-free bacon, chopped preferably pasture-raised and nitrate free
  • 6 eggs
  • 1/4 cup paleo mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp dried chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried dill
  • Salt and pepper to taste
  • Chopped fresh chives for garnish

Instructions

  • Fry the chopped bacon in a skillet over medium heat until they are browned and crispy, about 5 minutes. Set aside. 
  • Bring water to a boil in a saucepan.
  • Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes
  • Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  • Peel the eggs under cold running water.*
  • Cut the eggs in half lengthwise. Take out the yolks and place in a bowl.
  • Add paleo mayonnaise, dijon mustard, dill, onion powder, garlic powder, chives, salt, and pepper to the yolks, and then add the bacon bits, reserving about 1 tablespoon to set aside.
  • Mash with a fork until fully combined and creamy, then fill the egg whites with the mixture evenly.
  • Garnish with reserved bacon bits and chopped chives. 
  • Refrigerate about 4 days.

Notes

*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!