Print Options:

Easy Keto Egg Salad with Ham

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Easy Keto Egg Salad with Pickles and Ham Mobile Featured Image

Ingredients:
 14 eggs
 5.30 oz ham (150g)
 3.50 oz pickles (100g)
 3 tbsp mayo (1.4 oz/40g)
 3 tbsp creme fraiche or sour cream (1.4 oz/40g)
 2 tsp chopped chives
 2 tsp chopped parsley
 ½ tsp salt
 ¼ tsp pepper
1

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.
 

2

While the eggs are cooling, dice the pickles and the ham and place both in a large bowl.
 

3

Peel the boiled eggs, dice them as well and add them to the large bowl with the ham and pickles.
 

4

Add the remaining ingredients for the sauce to the bowl and stir thoroughly.
 

5

Refrigerate the egg salad for at least 2 hours before enjoying it.
 

Storage:
6

Cover your low carb egg salad with plastic wrap and store in the fridge for up to 3 days.

Nutrition Facts

0 servings

Serving size

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.