Keto Egg Salad

Ingredients

• 8 large hard-boiled eggs (cooled and peeled)

• 1/2 cup full-fat mayonnaise (Check label for 0 sugar/0 seed oils; e.g., avocado oil mayo)

• 2 tablespoons full-fat sour cream (Optional, but adds creaminess)

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar (or fresh lemon juice)

• 2 tablespoons finely chopped fresh chives

• 2 tablespoons finely chopped dill pickles (No sugar added) Or 1 tbsp pickle juice for easier mixing.

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon paprika (plus extra for garnish)

Instructions (Low Intensity)

Step 1: Prep the eggs (If not pre-boiled).
Place eggs in a single layer in a pot. Cover with cold water by 1 inch. Bring to a rolling boil. Once boiling, turn off heat, cover, and let sit for 10 minutes. Transfer to an ice bath to cool completely.

Step 2: Chop.
Peel the eggs. For a chunky texture (best for keto), slice the eggs in half lengthwise, then roughly chop them into 1/2-inch pieces. Do not over-mash; you want texture, not paste.

Step 3: Mix the wet ingredients.
In a medium mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, and paprika. Whisk until smooth and creamy.

Step 4: Combine.
Add the chopped eggs, chives, and chopped dill pickles to the bowl. Gently fold the mixture with a rubber spatula until all the egg pieces are evenly coated. Tip: If you skipped pickles, add the pickle juice here for tang.

Step 5: Rest (Critical step).
Cover and refrigerate for at least 15 minutes. This allows the flavors to meld. The salad will taste twice as good after a rest.

Recipe Intensity Breakdown

Time Intensity: ⚡ Low (15 minutes total)
Skill Intensity: 🥄 Beginner (No heat cooking except boiling water)
Cleanup Intensity: 🧼 Minimal (1 pot, 1 bowl, 1 knife)
Flavor Intensity: 🧀 High (Rich, fatty, tangy)

Pro Tips for the Perfect Keto Egg Salad

• Don’t over-boil. Green rings around the yolk mean a sulfurous taste. Use the “10-minute covered rest” method for perfect yellow yolks.

• The pickle hack. Dill pickle relish is often full of sugar. Buy whole dill pickles and chop them yourself, or simply splash in 1 tsp of brine.

• Make it a meal. Scoop this into a low-carb tortilla, stuff into half an avocado, or wrap in iceberg lettuce leaves.

Storage & Last of the Recipe

How long does Keto Egg Salad last?
Store in an airtight container in the refrigerator.

• Best quality: Eat within 3 days.

• Last safe use: Day 5 (but the texture may get watery). Do not freeze. The mayonnaise will break and the eggs will become rubbery.

The “Last” Note: The last serving of this salad (Day 3 or 4) might need a quick stir. If it seems dry, add 1 teaspoon of olive oil or a splash of water to revive the creaminess before eating.

Nutrition Information (Per Serving)

*Serving size: ~2 eggs worth of salad (Approx. 1/2 cup)*