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Egg salad – the perfect bring-along for BBQs with friends, for parties, or simply as a delicious keto side dish that goes especially well with chicken.
A simple classic that’s quick to make and that almost everyone seems to like – plus: this keto egg salad is super low carb and even ketogenic with only 2.9g of net carbs per serving!
OTHER SAVORY RECIPES:
Keto Shephards Pie Easy Keto Cheeseburger Muffins Keto German Leek and Cheese Soup Keto Tuna Avocado Balls Keto Chicken Egg Drop Soup Keto Garlic Deviled Eggs
KETO EGG SALAD WITH HAM INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
HOW TO MAKE THE KETO EGG SALAD WITH HAM:
Boil the eggs for about 13-15 minutes until they are hard.
Then put the eggs in a large bowl, fill with cold water and let cool while you continue with the next step.
While the eggs are cooling, dice the pickles and the ham and place both in a large bowl.
Peel the boiled eggs, dice them as well and add them to the large bowl with the ham and pickles.
Add the remaining ingredients for the sauce to the bowl and stir thoroughly.
Refrigerate the egg salad for at least 2 hours before enjoying it.
Cover your low carb egg salad with plastic wrap and store in the fridge for up to 3 days.
4 servings
- Amount per serving
- Calories429
- % Daily Value *
- Total Fat 32.2g42%
- Total Carbohydrate 2.9g2%
- Protein 32.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Boil the eggs for about 13-15 minutes until they are hard.
Then put the eggs in a large bowl, fill with cold water and let cool while you continue with the next step.
While the eggs are cooling, dice the pickles and the ham and place both in a large bowl.
Peel the boiled eggs, dice them as well and add them to the large bowl with the ham and pickles.
Add the remaining ingredients for the sauce to the bowl and stir thoroughly.
Refrigerate the egg salad for at least 2 hours before enjoying it.
Cover your low carb egg salad with plastic wrap and store in the fridge for up to 3 days.
Notes
MORE SAVORY RECIPES:
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