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.
Servings 4
- Amount Per Serving
- Calories 429
- % Daily Value *
- Total Fat 32.2g50%
- Total Carbohydrate 2.9g1%
- Protein 32.2g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
