Egg Salad With Pickles & Ham

This easy creamy egg salad with ham and pickles can be eaten for breakfast,
lunch or dinner. Served as is, it's a light meal that's high in protein and low
in carbohydrates, however, it can be made more substantial by adding it to
sandwich bread or a wrap or serving it alongside some quinoa or pasta. I love it
after a workout too! This recipe is for one serving so you can easily multiply
if you want to make a bigger batch.

Servings: 1 serving

Author: Irena Macri

Prep Time:
5 minutes

Cook Time:
9 minutes

Total Time:
14 minutes

Course:

Lunch

Cuisine:

Healthy

Keywords:

Gluten-Free Paleo Whole30 hard-boiled eggs Egg recipes salad with boiled eggs egg salad recipe egg ham salad low-carb egg salad keto egg salad

🧂 Ingredients

2 large eggs
2 oz. ham

good quality, chopped (60 g)
2-3 small pickled gherkins

diced (or 1 medium dill pickle, diced)
1/4 small red onion

finely diced (you can use less or more onion)
2 tablespoons mayonnaise
1/4 teaspoon pepper
A pinch of salt

if desired
Optional: a few lettuce leaves

Instructions

1 Make hard-boiled eggs. Bring a small pot of water to a boil and submerge your
medium to large eggs with a spoon. Cook for 9 minutes for the yolk to be just a
tiny bit jammy, or 10-12 minutes if you like your eggs properly HARD-boiled.
2 Drain and submerged the cooked eggs under cold water as soon as possible. Once
the water gets warm, refill it with cold water again. Allow the eggs to cool
slightly before peeling.
3 Chop the ham, pickles and finely diced red onions. Dice the hard-boiled eggs
slightly larger. Combine everything in a bowl with mayonnaise and a little black
pepper. Mix and serve.

Nutrition Info

Name	Amount
Calories	492 kcal
Carbohydrates	5 g
Protein	26 g
Fat	40 g
Saturated Fat	10 g
Polyunsaturated Fat	16 g
Monounsaturated Fat	13 g
Trans Fat	0.1 g
Cholesterol	419 mg
Sodium	1592 mg
Potassium	435 mg
Fiber	1 g
Sugar	3 g
Vitamin A	697 IU
Vitamin C	4 mg
Calcium	111 mg
Iron	3 mg