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.
- 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)
- 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.
- When the water begins to boil, cover the pan and remove from heat (turn off the stove).
- I then drained the water (carefully!), and cooled the eggs by running cold water over them. Next, peel the eggs.
- Toss peeled eggs in a bowl, and chop up finely (pro tip: pastry cutter!).
- Add in mayo and sauerkraut, salt and pepper. Mix and you're done!