Egg Salad With Pickles & Ham
This simple yet nutritious egg salad with pickles and ham is perfect for a quick meal, whether enjoyed on its own or as a filling in a wrap or sandwich. This egg salad is rich in protein, low-carb, and suitable for keto and paleo diets. It's a great way to make use of leftover hard-boiled eggs.
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My Super Easy Egg Salad!
If you're in need of a straightforward and wholesome egg salad recipe, you've come to the right place. This quick egg salad with pickles, ham, a touch of onion, and mayonnaise is ready in just 5 minutes once you have your hard-boiled eggs!
This salad can be a light, protein-packed breakfast or a post-workout snack. To make it a heartier meal, use it as a wrap or sandwich filling, or serve it with quinoa, pasta, or a jacket potato.
It's also a great way to use up any leftover hard-boiled eggs you may have, especially after Easter or meal prep.
How To Make Egg Salad
This recipe couldn't be simpler! Here's a quick overview, with detailed instructions below:
Start by boiling your eggs. I recommend cooking them for 9 minutes for a slightly jammy yolk, or 10-12 minutes for hard-boiled eggs. Once cooked, cool the eggs in cold water before peeling.
For the salad, you'll need ham, pickles, red onion, mayonnaise, and black pepper. Feel free to customize with your preferred ingredients like green onions or chives.
Simply chop everything up, mix it together, and you're done!
What To Eat With Egg Salad
This egg salad pairs well with lettuce, cucumber, or cherry tomatoes for a low-carb option. You can also enjoy it on toasted bread, in a sandwich, or wrapped in lettuce leaves.
For a more substantial meal, try serving the egg salad on a jacket potato, roasted sweet potatoes, cooked pasta, or quinoa.
How Long Does Egg Salad Last
This homemade egg salad will keep in the refrigerator for 3-4 days when stored in an airtight container. Discard any salad left at room temperature for over 2 hours. Note that egg salad does not freeze well.
You can make a larger batch to have as a high-protein snack or for a couple of lunch meals.
Egg Salad Calories & Macros
The calorie content of egg salad can vary based on the ingredients used. A basic recipe typically contains around 150-200 calories per 1/2 cup serving. This ham and pickle egg salad recipe provides approximately 420 calories, 4.7g net carbs, 24-25g protein, and 30g fat per serving.
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This creamy egg salad with ham and pickles is versatile for any meal of the day. It's protein-rich and low in carbs, making it a light and satisfying option. Customize it by adding to sandwiches, wraps, or pairing with grains like quinoa or pasta. It's a post-workout favorite! This recipe serves one, but you can easily scale up for a larger batch.
Begin by making hard-boiled eggs. Boil your eggs for 9 minutes for a slightly jammy yolk, or 10-12 minutes for hard-boiled eggs.
After cooking, cool the eggs in cold water and peel them.
Chop the ham, pickles, and red onions, then dice the eggs. Mix everything with mayonnaise and pepper. Serve and enjoy!
Calories: 492kcal | Carbohydrates: 5g | Protein: 26g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 419mg | Sodium: 1592mg | Potassium: 435mg | Fiber: 1g | Sugar: 3g | Vitamin A: 697IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 3mg
