Keto egg salad is one of those staple recipes that everyone swears theirs is the best. Every home chef has the ‘ultimate’ egg salad recipe handed down from their mother, grandmother or auntie and everyone says they have the best egg salad recipe! But, who really has the best egg salad recipe in the world? Now you do!
This KETO egg salad recipe was put to the test and it is truly a hands-down favorite! Mayo is perfect on a low carb, keto style eating plan, so it makes sense a low carb egg salad would be perfect on a bed of lettuce or in a BLT egg salad lettuce wrap! Avocado egg salads are showing up on all the fancy restaurant menus these days for their healthy and beautiful presentation!
How to Make Egg Salad
A healthy egg salad starts with fresh eggs that are boiled to perfection. Fresh, crisp celery, bright, flavorful relish (caution… watch for sugar) or pickles and a healthy dollop of mayonnaise are just some of the ingredients in a classic egg salad. Feel free to add more or less of other things to make your recipe unique.
I mix the yolk with mayonnaise until smooth and then stir in my chopped egg whites.
Other amazing add ins:
- Dijon (or prepared) mustard
- fresh herbs (dill is a favorite)
- green onions
- mashed avocado (replace some or all of the mayonnaise)
- bacon
- spices/seasonings (curry powder is really good too)
How Long Does Egg Salad Last?
The key to a good egg salad is to prepare it in smaller batches. Nothing’s worse than old egg salad that gets watery and dull looking and starts to smell. Keeping a fresh batch in rotation allows for experimentation and ensures it will always be safe and tasty to eat! Boiled eggs last quite a while so keep a fridge full and you’re just minutes away from egg salad!
How Long to Boil Eggs for Egg Salad
Fresh eggs are the best eggs for egg salad. Fill a large pot with enough water to cover the eggs by at least an inch. It is important not to overcrowd the pot to avoid cracking the eggs as they get dropped in or are cooking. Once the water reaches a low boil, gently place the eggs in and boil them for one minute. Reduce the heat to a simmer and cover the pot with a lid and let the eggs continue to simmer about 9-10 minutes for large eggs.
Now here’s the real trick. Prepare an ice bath for the eggs once they are removed from the heat. “Shocking” them stops the cooking process and makes them easier to peel. Keep the eggs in the ice bath until they are cool enough to handle. Then, simply crack them on the sides and gently peel under running water. This method produces firm, bright, shiny egg whites and creamy, flavorful yolks.
Egg Salad is a timeless recipe and can be prepared in so many different ways…who knows? Maybe it IS the best egg salad recipe in the world?
More Easy Egg Recipes You’ll Love
BLT Egg Salad Lettuce Wraps (keto, low carb)
Crustless Ham and Cheese Quiche (Keto)
Keto Egg Salad
Ingredients
- 8 eggs boiled, peeled and chilled
- ½ cup mayonnaise
- 1 teaspoon mustard
- seasoning salt and pepper to taste
Optional Add Ins
- sliced green onions
- cooked and crumbled bacon
- fresh dill or dried
- ¼ cup mashed or diced avocado
Instructions
- Slice eggs in half.
- Add yolks to a bowl with mayonnaise, mustard and salt & pepper. Mash with a fork until smooth.
- Coarsely chop egg whites and add to yolk mixture with any add ins. Stir to combine.
Notes
Nutrition
Ginny Morgan says
Egg salad is also delicious when green olives are added to mixture. East coast recipe.
Easy Low Carb B says
Sounds delicious Ginny, enjoy!
Robin says
I use my cheese grater instead of chopping the eggs. And I also add chopped green olives to the mix. So good.
Easy Low Carb EW says
Using a cheese grater is an excellent idea thanks for sharing Robin!