This keto dill pickle egg salad is a fun and easy way to use leftover pickles. Kids love it too and it is both low-carb and high-protein!
In a small bowl, whisk together mayo, dijon and 1 tsp of fresh dill. Set aside.
Peel and chop the hard boiled eggs. Place in a large bowl.
Add chopped pickles, green onions, and mayo mixture. Mix well.
Top with crumbled bacon, dash of salt & pepper, and remaining 1 tsp of fresh dill.
Calories: 185 Per Serving
Net Carbs: 2 Net Carb Per Serving