Description
Prepare a rich, low-carbohydrate egg salad seasoned with fresh herbs for a satisfying keto meal or snack.
Ingredients
Scale
- 12 large eggs
- 1/2 cup full-fat mayonnaise
- 2 tablespoons sour cream or cream cheese, softened
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat.
- Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 10 minutes.
- Immediately transfer the eggs to an ice bath to cool completely.
- Peel the cooled eggs and separate the yolks into a medium bowl and the whites into a separate large bowl.
- Mash the egg yolks thoroughly with a fork until fine crumbs form.
- Add the mayonnaise, sour cream or cream cheese, Dijon mustard, salt, and pepper to the mashed yolks. Mix until the mixture is smooth and creamy.
- Stir in the chopped chives and dill.
- Roughly chop the egg whites into bite-sized pieces.
- Gently fold the chopped egg whites into the yolk mixture until just combined. Do not overmix.
- Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving.
Notes
- For an extra creamy texture, use softened cream cheese instead of sour cream.
- If you prefer a tangier flavor, add 1/2 teaspoon of white vinegar or lemon juice to the yolk mixture.
- This salad keeps well in the refrigerator for up to four days.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 240
- Sugar: 1
- Sodium: 280
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 10
- Cholesterol: 210