Egg salad is one of those classic dishes that most people know about. It’s simple, filling, and you can eat it in many different ways.
You can put it on low carb bread, eat it with keto crackers, or just have it on its own. The problem is that most egg salad recipes use mayonnaise, and not everyone likes mayo.
Some people find it too heavy, and if you’re following a keto diet, you might want to try different options that still taste good.This recipe is different because it uses sour cream instead of mayonnaise.
The sour cream gives the egg salad a creamy texture without being too rich or heavy. It also adds a slight tangy flavor that works really well with the eggs. You still get that classic egg salad taste, but it feels lighter and fresher.
If you’ve never tried egg salad without mayo, this is a good recipe to start with.The best thing about this recipe is how easy it is to make. You only need a few basic ingredients that you probably already have in your kitchen.
You can make it in the morning and take it to work, or make a big batch and keep it in the fridge for a few days. Let’s get started!
👍 Why You’ll Love This Recipe
No Mayonnaise Required: This recipe doesn’t use any mayonnaise at all. Instead, it uses sour cream to make the egg salad creamy. This is great news if you’re one of those people who don’t really like the taste or texture of mayo.
Perfect Keto Macros: The macros on this recipe are ideal for anyone following a keto diet. Eggs are naturally high in fat and protein with almost zero carbs, which is exactly what you want on keto.
Minimal Ingredients: This recipe only uses about six ingredients in total – eggs, sour cream, mustard, salt, pepper, and garlic powder. That’s it.
✨ Recipe Ingredients
- 6 Eggs
- 3 tablespoons Sour Cream
- 3/4 teaspoon Mustard (I recommend using this one– amazon link)
- Black Pepper
- Salt
- 1/4 teaspoon Garlic Powder
👨🍳 How To Make
Follow this easy recipe:
Step 1
Prepare a bowl of ice water.
Step 2
Boil water in a pan. Add eggs, cover, and cook for 7 minutes.
Step 3
Put cooked eggs in ice water for 5-7 minutes. Then, peel the eggs and put them in a serving bowl.
Step 4
Add sour cream, mustard, pepper and salt.
Step 5
Mash everything together and mix. Enjoy!
💡Tips
1. Don’t Skip the Ice Bath
The ice water step is not optional, even though it might seem like you can skip it. Putting the cooked eggs directly into ice water stops them from cooking any further.
If you skip this step and just let the eggs cool on the counter, they will keep cooking from their own heat.
This can make the yolks overcooked and dry, which affects the texture of your egg salad. The ice bath also makes the eggs much easier to peel.
Something about the cold water helps separate the membrane from the egg white, so the shell comes off in bigger pieces instead of tiny bits.
2. Mash to Your Preferred Texture
Everyone likes their egg salad at a different texture. Some people like it really chunky with big pieces of egg white and yolk visible. Other people prefer it smooth and creamy with everything mashed together.
This recipe lets you choose what you prefer. If you like chunky egg salad, use a fork and gently mash the eggs so you still have visible pieces. If you want it smoother, mash it more thoroughly or use a potato masher.
3. Make It Ahead for Better Flavor
While you can eat this egg salad right after making it, it actually tastes better if you let it sit in the fridge for at least an hour or even overnight. When the egg salad sits, all the flavors have time to blend together.
The eggs absorb more of the tangy flavor from the sour cream, and the seasonings distribute more evenly throughout the mixture.
The texture also gets better because the sour cream firms up a bit in the cold, which makes the egg salad less runny and easier to eat.
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FAQ
Can I add bacon to this egg salad?
Yes, adding bacon to this egg salad is an excellent idea! Bacon adds a smoky, salty flavor and a nice crunchy texture that goes really well with the creamy eggs.
Easiest Keto Egg Salad (No Mayo!)
Print RecipeIngredients
- 6 Eggs
- 3 tablespoons Sour Cream
- 3/4 teaspoon Mustard (I recommend using this one– amazon link)
- Black Pepper
- Salt
- 1/4 teaspoon Garlic Powder
Instructions
- Prepare a bowl of ice water.
- Boil water in a pan. Add eggs, cover, and cook for 7 minutes.
- Put cooked eggs in ice water for 5-7 minutes. Then, peel the eggs and put them in a serving bowl.
- Add sour cream, mustard, pepper and salt.
- Mash everything together and mix. Enjoy!
Perfect. Really tasty