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5 from 2 votes

Easy Keto Dill Pickle Egg Salad

Prep Time 5 minutes
Cook Time 5 minutes
Servings 3 servings
Calories 294kcal
Author Brenda Bennett/Sugar-Free Mom

Ingredients

  • 6 hard boiled eggs chopped
  • 1/2 ounce red onion finely diced or green onions
  • 1 ounce dill pickles diced
  • 4 tablespoons avocado oil mayonnaise
  • 1 tablespoon dill pickle juice ( about 1 medium pickle)
  • 1/2 tablespoon dijon mustard or yellow mustard
  • 1/4 teaspoon salt or to taste
  • pepper to taste

Instructions

  • Place the hard boiled eggs, red onion and dill pickles in a large bowl and stir together.
  • In a small bowl, whisk together the remaining ingredients. Taste and adjust salt if needed. Pour this over the egg, onion and pickles and stir to coat.
  • Enjoy in a bowl, on a bed of lettuce, or between two slices of my keto coconut flour bread.
  • Store in an airtight container in the fridge for you to 3 days. 

Notes

1 g net carbs
This recipe was first published in March 2021.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 2g | Protein: 13g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 393mg | Sodium: 633mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg