Craving a mouthwatering, keto-friendly dish that's packed with flavor and takes just 10 minutes to prepare? Look no further than this game-changing Dill Pickle Egg Salad! Imagine a creamy, tangy explosion of taste that will make your taste buds dance while keeping your carb count low. This isn't just another boring egg salad – it's a revolutionary twist that will transform your meal prep and satisfy your hunger with every delicious bite.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/4 cup dill pickles, chopped
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 6 hard-boiled eggs, 1/2 cup of mayonnaise, 1/4 cup of chopped dill pickles, 1 teaspoon of Dijon mustard, and salt and pepper to taste.
- Peel the hard-boiled eggs and chop them into small pieces. You can use a knife or an egg slicer for uniformity.
- In a mixing bowl, combine the chopped eggs with 1/2 cup of mayonnaise. Stir gently to combine, ensuring the eggs are well coated without mashing them too much.
- Add the 1/4 cup of chopped dill pickles to the egg mixture. This will add a nice crunch and tangy flavor to the salad.
- Incorporate 1 teaspoon of Dijon mustard into the mixture. This will enhance the flavor profile of the egg salad.
- Season the mixture with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Mix all the ingredients together until they are evenly distributed. Be careful not to overmix, as you want to maintain some texture from the eggs and pickles.
- Once combined, taste the egg salad and adjust the seasoning if necessary. You can add more mayonnaise for creaminess or more dill pickles for extra tang.
- Transfer the dill pickle egg salad to a serving dish or individual bowls. It can be served immediately or chilled in the refrigerator for 30 minutes to enhance the flavors.
- Serve the egg salad on a bed of lettuce, in lettuce wraps, or with low-carb crackers as a delicious, keto-friendly meal or snack.
Tips
- Egg Perfection: For the best texture, use room temperature eggs and be careful not to overcook them. Perfectly hard-boiled eggs are the foundation of an amazing egg salad.
- Pickle Precision: Chop your dill pickles finely for an even distribution of flavor. If you love extra tang, consider using homemade or artisan pickles for a gourmet touch.
- Mayonnaise Magic: Use a high-quality mayonnaise for the creamiest result. For an extra keto-friendly option, try using avocado oil-based mayo.
- Seasoning Secrets: Start with a small amount of salt and pepper, then taste and adjust. Everyone's palate is different, so personalize your seasoning.
- Make-Ahead Marvel: This egg salad can be prepared in advance and stored in the refrigerator for up to 3-4 days, making it perfect for meal prep and quick lunches.
- Serving Suggestions: Get creative with serving – try it in lettuce wraps, on cucumber rounds, or as a topping for a crisp salad to keep it low-carb and exciting!
Nutrition Facts
Calories: 287kcal
Carbohydrates: g
Protein: 9g
Fat: g
Saturated Fat: g
Cholesterol: 465mg
