Sour Cream & Chive Egg Salad with No-Peel Hack! [Keto, Low-carb, Sugar-free, Gluten-free]
Sour Cream & Chive Egg Salad w/ No-Peel Hack
Keto | Sugar-free | Dairy-optional | Nut-free | Gluten-free | Soy-free | Vegetarian
Do you hate peeling eggs as much as I do? Id make egg salad all the time if there was a way to skip the boiling and peeling. Well… thanks to TikTok, now there is. I stumbled across this awesome kitchen hack and it was too good not to share!
Here’s a classic spring fave with a twist that’s GREAT for keto. This egg salad is high fat, high protein, and absolutely crave-able. Creamy, zesty, and extra delicious, this is the only egg salad recipe you’ll ever need. And it’s just in time for Easter and Passover - though it’s great year-round too, for snacking, sandwiches, meal prep, and more.
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Servings: 4
Calories: 297
Fat: 20 g
Protein: 7.1 g
Net Carbs: 1 g
Click above to watch the recipe video!
INGREDIENTS:
Non-stick cooking spray
8 - Eggs
½ cup - Sour cream
¼ cup - Mayonnaise
1 ½ Tbsp - Dijon mustard
½ tsp - Sea salt
½ tsp - Cracked black pepper
¼ cup (about ¼ oz, plus extra for garnish) - Chives (or scallions), thinly sliced
3 Tbsp - Cornichon pickles, finely minced
PRO TIPS:
If you are dairy-free, you can absolutely leave out the sour cream. Just substitute for more mayo.
For a bit of extra flavor and texture, you can add in 2 tablespoons of 100% bacon pieces.
Chives are very similar to scallions, so they are interchangeable in this recipe. However, please be aware that chives are more delicate in flavor (about half as pungent as scallions). If you use scallions in this recipe, you may want to put a little less than what the recipe calls for, but that depends on how “onion-y” you want it.
Cornichons are French-style mini pickles that aren’t as sweet as Gherkins, which make them great for Keto, and extra special in this recipe. However if you can’t find Cornichon, just use Kosher dill pickles instead.
Making this dish a few days ahead works really well, as it only gets more flavorful in the fridge. Feel free to store in airtight cont for up to 4 days.
This recipe is super versatile! You can easily turn it into a yummy meal by using low-carb bread to make awesome sandwiches. Or how about a party dip?! I like to serve mine with sliced cucumbers and red bell peppers for a tasty snack platter.
DIRECTIONS:
Preheat the oven to 375°F (190°C).
FOR THE EGGS: Start by greasing a loaf pan with non-stick cooking spray. Then, crack all the eggs into the pan, and do not mix together. Take out a 9x13-inch baking dish and place the loaf pan in the center of the dish. Pour enough water into the baking dish so that the water reaches the same level as the eggs in the loaf pan. Place the entire baking dish into the oven, and bake for 30-40 minutes.
Very carefully remove the dish from the oven. Take the loaf pan with the eggs out of the water and set aside to cool.
FOR THE SALAD: Once cooled, flip the loaf pan over onto a cutting board to remove the egg mold. Chop the eggs into small cubes (about a ¼-inch). Then, continue running your knife through the eggs until you get your desired consistency. Some people prefer a chunkier or smoother salad.
Next, place the chopped eggs into a large mixing bowl. Add in the sour cream, mayo, mustard, salt, pepper, chives, and pickles, and gently fold together until combined.
TO SERVE: Spoon the egg salad into a pretty serving bowl, and garnish with the extra chives on top. Enjoy!