Sauerkraut Keto Egg Salad

Sauerkraut Egg Salad | low carb, vegetarian, keto, lchf

Vegetarian keto isn’t the easiest thing to do, and while I do eat fish, I’m often looking for ways to make protein sources more fun. No one wants to eat the exact same thing day in and day out! I really love sauerkraut, not only because it tastes delicious (and I’m a good Polish girl), but also because of all of the health benefits. Fermenting a vegetable consumes the sugars present, increases B vitamins by a lot, and adds some healthy bacteria to the mix for a happy gut. I really do think that sauerkraut should be a staple in every vegan keto, vegetarian keto… and yes, regular keto or low carb diet. It would solve everyone’s problems with not having proper… movement. :p

Anyway, this egg salad is super easy, and really good. Definitely an upgrade over keto egg salad without sauerkraut. The sauerkraut adds a nice tang and zest to the whole thing, as well as a pleasant crunch. You could easily get that same crunch from celery, but I don’t really like celery (sorry, celery!).

Notes on making sauerkraut keto egg salad:

  • I made my own sauerkraut, because it’s pretty easy (and fun!), but it’s obviously a lot quicker to buy it. If you do buy sauerkraut in a store, make sure you get one in the refridgerated section that still has live cultures!
  • When you add sauerkraut to your keto egg salad, it has the potential to get a bit runny – I drained the sauerkraut in a strainer, while squishing out the liquid with a fork, before adding it to the mix.
  • I also add sauerkraut to tuna salad, because it tastes really good, and tuna salad has the potential to get boring fast.
  • If you wanted, you could use chopped pickled carrots in place of sauerkraut (they’re even easier, and much quicker to make), and it would be out of this world.

Sauerkraut Egg Salad (low carb, keto, lchf, vegetarian)

Yield: 2 cups (ish)

Serving Size: 1/2 cup

Calories per serving: 202

Fat per serving: 18g

Carbs per serving: 1.5g net

Protein per serving: 9g

Fiber per serving: .5g

Sauerkraut Egg Salad (low carb, keto, lchf, vegetarian)


  • 6 eggs
  • 1/4 cup mayo
  • 1/2 cup sauerkraut (I love Bubbie's!)
  • pepper and salt to taste (I did about 15 grinds of the pepper mill, and 8 of the salt)


  1. Hard boil eggs. I did this by tossing them in a sauce pan on medium-high heat and filling it with water so they were totally covered.
  2. When the water begins to boil, cover the pan and remove from heat (turn off the stove).
  3. I then drained the water (carefully!), and cooled the eggs by running cold water over them. Next, peel the eggs.
  4. Toss peeled eggs in a bowl, and chop up finely (pro tip: pastry cutter!).
  5. Add in mayo and sauerkraut, salt and pepper. Mix and you're done!

Sauerkraut Egg Salad | low carb, vegetarian, keto, lchf

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