Ingredients:
- 2 cups keto-friendly pasta (palmini, shirataki, or lupin flour pasta)
- 2 hard-boiled eggs, chopped
- ½ cup diced celery
- ½ cup diced red bell pepper
- ¼ cup diced red onion
- ¼ cup chopped dill pickles
- ½ cup shredded cheddar cheese (optional)
Dressing:
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1-2 tbsp keto sweetener (like allulose or erythritol)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
Instructions:
- Prepare the pasta – Cook keto-friendly pasta according to package instructions. Rinse well and let it cool.
- Make the dressing – In a bowl, whisk together mayo, sour cream, mustard, vinegar, sweetener, salt, pepper, and paprika. Adjust sweetness to taste.
- Mix it up – In a large bowl, combine pasta, chopped eggs, celery, bell pepper, onion, pickles, and cheese.
- Combine – Pour the dressing over the salad and toss well to coat.
- Chill – Cover and refrigerate for at least 1 hour for flavors to meld.
- Serve & enjoy! Garnish with extra paprika or fresh herbs if desired.
Keto Tip:
If you prefer, swap pasta for steamed cauliflower florets or chopped hearts of palm for an even lower-carb version!
