This low carb Dill Pickle Egg Salad is a fun way to serve up a classic dish. Spread it on your favourite keto bread or just eat it with a spoon! This post is sponsored by Pete and Gerry’s Organic Eggs.
I’ve always loved hard-boiled eggs. But like any person in their right mind, I hate making them. Or rather, I hate peeling them! It’s so hard to get them right from start to finish. Either you boil them a little too long and they get that greyish-greenish ring around the yolks, or the shell sticks like crazy and you lose half the whites. I grew up eating plenty of egg salad and I don’t know how my parents did it without going nuts. I’ve tried any number of tricks like baking soda in the water or what have you. And I still lose half the egg to the sticky shells. Given that I am the only one in my family who likes hard-boiled eggs, I don’t make them very often. Too much labour for too little reward.
However…if someone else happens to be willing to do all the work for me, I am totally game. They make such a great low carb snack, they’re great for on-the-go breakfasts, and egg salad makes a filling and healthy lunch. Pre-packaged hard-boiled eggs can be found in a lot of stores these days, but clearly they are not all created equal. So I am thrilled that one of my favorite brands, Pete and Gerry’s Organic Eggs, has their own pre-peeled hard boiled eggs. I don’t have to lift a finger and I get perfect eggs every time…no greyish ring, no losing half the whites, just open the package and away you go. And all from Organic, free range and Certified Humane hens on small family farms.
That small family farm bit is pretty meaningful, when you give it some thought. Small scale farming isn’t an easy business and it takes true dedication to run a farm with humane practices. Many small farms would be wiped out by the big factory farms if they didn’t work together with brands like Pete and Gerry’s Organic Eggs to bring their superior product to market. In fact, Pete and Gerry’s Organic Eggs only works with small farmers and not with any large corporations, and all farms must meet their high standards. Pete and Gerry’s started as its own 4th generation family farm, after all.
So…superior organic, free range hard-boiled eggs without the work of having to make them yourself? I am so in! And after not having egg salad in ages, I had some fun with this recipe. I chopped up some of my homemade refrigerator pickles from my home grown (and humanely raised!) cucumbers. These pickles are a huge hit in my house and I make jars upon jars every year, but they never last very long. And the combo of egg and pickle is a classic! You can turn them into sandwiches or just spread it on a cucumber (or another pickle) for a fun snack. Deliciously healthy and so much less work.
Please see my low carb Dill Pickle Egg Salad recipe on Pete and Gerry’s Organic Eggs website
Christina says
I haven’t had egg salad in years. Which is cray cray because I freaking love eggs. Eggs are my favorite protein and dill is my favorite herb. I gots to get with the program and make this mouth-watering recipe!
Allyn Bamberger says
I meant to say, cover the pot!
Allyn Bamberger says
Amazing how many suggestions there are for foolproof hard boiled eggs, but I have the one that really is foolproof. The shells fall off and there are no grey-green rings around the egg yolks. Here it is:
Fill a pot (large for a dozen eggs) with about 2 inches of water. Put a steamer basket in the pan. Bring the water to a boil, add the eggs. Let them steam for 15 mins. (set your timer), remove from heat and place in a large bowl of ice water (plenty of ice). Let them sit for 15 mins. (set your timer), drain and dry. The shells will fall off, expecially under cool running water.
I used to hate to make devilled eggs because the eggs were so hard to peel. This method is foolproof. I can peel a dozen hard boiled eggs in about five minutes!
Donna Anderson says
Yes, put the eggs in boiling water. I don’t use a steamer basket, just cover the eggs with water and gently boil for 11-12 minutes. Then the ice water. They peel perfectly every time.
Linda La says
steaming works completely! my sister taught me.
Megan {Country Cleaver} says
Saving this recipe ASAP!! I have been on a big boiled egg bender at the end of this pregnancy! And I love egg salad!
Kori says
Ha! The thought of eggs that have sat there grosses me out. But peeling has gotten EASY with my instant pot! Thanks for the recipe.
Mary says
Yes! I have tried all the methods and the Instapot pressure cooking has the best results by far. I will always do it this way.
Carol says
Friend Kathy just tole me about her ‘magic’ peel….once ready, drop egg into mason jar… and shake awy!!
John-Mark says
I do my eggs in the oven as well. This is a great method if you want eggs for a crowd:
Place as any eggs as you want (I once made 6 dozen!) right on the oven racks (don’t let them touch each other).
Close oven, set to 163°C / 325°F. (Do NOT preheat oven; place eggs in a cold oven)
Set a timer for 30 minutes and walk away.
When timer sounds, remove eggs to an ice bath. Peel as needed.
They always peel easily, never have ugly grey rings, and larger quantities are no problem!
Catherine says
I hate peeling them too! I always end up peeling away half of the egg 😉 Excited there is an organic brand that takes all of the trickiness out of it, look so forward to trying your egg salad recipe!
Gina @Running to the Kitchen says
This sounds delicious!!
Sunaina says
hey Carolyn….! i love egg and this is important of human health, your low carb dill pickle egg salad looks so yummy & delicious…… Thanks for the sharing and keep shared your new recipe & ideas……..!
Alyssa | EverydayMaven says
I need to find these for quick protein snacks and to make this egg salad – such a good idea!!
Kimberly @ The Daring Gourmet says
I love the addition of the “crunch” of dill pickles!
The Food Hunter says
I need to make this and lots of it!
Liz says
I totally agree about what a pain it is to peel hard boiled eggs! So glad to know there’s a reputable, organic already peeled brand!!! P.S. Your egg salad looks wonderful. Off to check the recipe.
Kathi says
Many of these comments will “get the job done” but so much extra work just to get a hard-boiled egg. Anytime you use pastured eggs that are organic, yes this egg takes a different method of cooking. What’s easy…get out your double boiler. Place your eggs in the top insert. Add water, usually a couple of inches to the bottom pan, place a lid on the pan and turn the stove on medium high. Get out your timer and turn it to 18-25 minutes. The difference, small eggs are about 18 minutes, extra large eggs about 25 minutes. After the timer rings, turn off the stove and let the eggs steam with the lid on for about 10 more minutes. Once you get used to how much time you need on that timer, depending on the size of your egg, this is so easy…you’re done. Since I’ve started doing this way, I’ll never go back to any of those others anymore.
Jonni says
This is for me the BEST way to make hard boiled eggs!
Directions
Preheat oven to 350 degrees F (175 degrees C).
Put 1 egg in each of 12 muffin cups.
Bake in preheated oven for 30 minutes.
Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.
Hard Boiled Eggs in the Oven Recipe – Allrecipes.com
allrecipes.com/recipe/232024/hard-boiled-eggs-in-the-oven/
Wendi says
Same here! But now after I boil them, and cool them, they go into a large Ziploc bag and I gently roll my hands back and forth to crack the eggs. Add water the bag, roll once more and the shells practically fall off. Remove the naked eggs, drain the bag, rezip and throw away the mess!
Lois MacKenzie says
That is such a clever trick, using the zip lock bag to take the shells off and collect the mess all in one step. Can’t wait to try it. Thanks!
Paula - bell'alimento says
Absolutely love egg salad and it has to have pickles in it : )
Michelle G. says
You had me at “humanely raised cucumbers.”
Carolyn says
LOL, glad someone actually read to the end!
Jamie Kennemer says
I used to feel the same way about peeling eggs til … when you finish boiling them, Usually about 12 min – pour off the hot water and add cold water. Let them sit just a few minutes and pour off that water. Add a lid and shake the pan! The shells will almost fall off. Whalla! ?
Carolyn says
I’d still rather have someone do all the work for me 😉
Linda says
and… start with eggs that are at least a week old. Let them set out on the counter for about an hour (so they do not pop open when they hit the water). Then lower them carefully into the ALREADY BOILING water. Proceed with the 12 min deal above =^)
Socorro says
I like this idea I’m going to try it. No sense in paying someone else to boil eggs for me when I can do it myself. To each his own I guess.