Easy Keto Dill Pickle Egg Salad
Servings 3 servings
Calories 294kcal
Ingredients
- 6 hard boiled eggs chopped
- ½ 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)
- ½ tablespoon dijon mustard or yellow mustard
- ¼ 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