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
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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.
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.
Friend Kathy just tole me about her ‘magic’ peel….once ready, drop egg into mason jar… and shake awy!!
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!
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!
This sounds delicious!!
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……..!
I need to find these for quick protein snacks and to make this egg salad – such a good idea!!
I love the addition of the “crunch” of dill pickles!
I need to make this and lots of it!
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.
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.
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/
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!
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!
Absolutely love egg salad and it has to have pickles in it : )
You had me at “humanely raised cucumbers.”
LOL, glad someone actually read to the end!
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! ?
I’d still rather have someone do all the work for me 😉
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 =^)
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.