This easy and healthy egg salad with pickles and ham is great for a quick meal and can be eaten on its own or used as a filling in a wrap or sandwich. As it is, this egg salad is high in protein, low-carb, keto and paleo-friendly. It’s a great way to enjoy leftover hard-boiled eggs.
My Super Easy Egg Salad!
If you’re looking for a simple and healthy salad with boiled eggs, this little recipe is for you. It’s a simple and quick-to-make egg salad with pickles, ham, a little onion for sharpness, and mayonnaise. Once you have hard-boiled eggs, this dish comes together in 5 minutes!
I sometimes make it as a light, protein-rich breakfast or a post-workout grab. If you wanted to turn it into a more substantial meal, this egg salad can be used as a filling in a wrap or sandwich OR you can serve it on top of some quinoa, pasta or jacket potato.
It’s also a good recipe to use up any leftover hard-boiled eggs like during Easter or if you’ve made a bunch as part of meal prep.
How To Make Egg Salad
Guys, this is the simplest recipe ever! The full recipe card is below but here are the basic steps.
First, you need hard-boiled eggs. So, bring a small pot of water to a boil and submerge your medium to large eggs with a spoon. I cook mine for 9 minutes for the yolk to be just a tiny bit jammy. If you like your eggs properly HARD-boiled, go for 10-12 minutes.
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.
To make this egg salad, you will need good quality ham of choice and some gherkins or pickles. I also like a little finely diced red onion for sharpness and aroma (and it’s good for you) but you can go without or you can adjust the amount used. Green onions or chives are great substitutes.
Mayonnaise and a little pepper are all I use for the egg salad dressing. You could make it with sour cream and a little salt and mustard if avoiding mayonnaise.
Chop everything up and mix it. That’s it!
What To Eat With Egg Salad
If I want a low-carb meal, I serve it with some lettuce leaves and maybe extra salad vegetables like cucumbers or cherry tomatoes. You can wrap the egg salad in lettuce leaves or low-carb wraps.
Spread this egg salad as a topping on some toasted sourdough bread or use it as a filling in a sandwich or wrap. You can add shredded lettuce or extra cheese.
Use it as a topping on a jacket potato or roasted sweet potatoes. It’s also nice to toss through some cooked pasta or serve a little quinoa.
How Long Does Egg Salad Last
This homemade egg salad can last in the refrigerator for up to 3-4 days if stored in an airtight container. If the salad has been left out at room temperature for longer than 2 hours, it’s best to discard it. It doesn’t freeze well!
You can make a larger batch of this salad to have as a go-to high-protein snack or a couple of lunch meals.
Egg Salad Calories & Macros
The calories in any given egg salad will depend on the ingredients used. A basic egg salad recipe made with hard-boiled eggs, mayonnaise, and seasoning typically contains around 150-200 calories per 1/2 cup serving. Many egg salads are quite heavy on mayonnaise or might have ingredients like cheese, bacon or avocado, which will pack on additional calories.
This egg salad recipe with ham and pickles is designed for one serving, about 1-1.5 cups of the mixture and contains 420 calories, 4.7 grams net carbs, 24-25 grams of protein and about 30 grams fat.
More Boiled Egg Recipes
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.Print
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!
Guys, this recipe is for one serving so you can easily multiply if you want to make a bigger batch.
- 2 large eggs
- 2 oz / 60 grams of good quality ham, chopped
- 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
- 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.
- 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.
- 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.
- Serving Size: Full serve including lettuce
- Calories: 418
- Sugar: 2.5 g
- Sodium: 1140.2 mg
- Fat: 32.4 g
- Carbohydrates: 7.5 g
- Fiber: 2.4 g
- Protein: 24.7 g
- Cholesterol: 406.8 mg
Keywords: Egg recipes, hard-boiled eggs, salad with boiled eggs, egg salad recipe, egg ham salad, low-carb egg salad, keto egg salad, paleo, Whole30, gluten-free
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