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.
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
- 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.
Nutrition
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
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