Keto egg salad is quick to make, packed with protein, and so very tasty.

This easy recipe for egg salad needs only boiled eggs, mayo, mustard, and any seasonings or add-ins you like.

keto egg salad in lettuce

Holly’s Egg-cellent Egg Salad

  • Flavor: This fresh and creamy egg salad recipe is a year-round low-carb classic. It’s delicious as is, but also can serve as a base for you to add your own tasty twist.
  • Difficulty: Super easy egg salad only takes 3 ingredients mixed up in one bowl.
  • Budget Tip: Make a double batch and enjoy all week for lunches, light dinners, and as a dip with keto crackers. And if you have leftover eggs, either scrambled or fried, don’t toss them – use them in this very accommodating recipe.
  • Serving Suggestions: Enjoy in a low-carb wrap or on top of a bed of greens.
Ingredients to make Keto Egg Salad labeled: salt and pepper, mustard, eggs, and mayonnaise

Key Keto Components

Eggs: Make your own hard-boiled eggs or buy them boiled and peeled. Short on time? Make scrambled eggs, and once they are cooled, chop them up finely for a new twist on egg salad.

Filling: Egg yolks, mayonnaise, and mustard make up the base for egg salad. Experiment with different kinds of mustard, and try Miracle Whip swapped out for the mayonnaise for a sweeter tasting salad.

Egg Salad Spins: Mix in some crunchy bacon bits or diced celery, sliced green onions, mashed avocado, or some chia seeds for an extra pop of protein and color.

How To Make Keto Egg Salad

  1. Make hard-boiled eggs, cut the eggs in half, and place the yolks in a bowl.
  2. Mash yolks with remaining ingredients until smooth (full recipe below).
  3. Coarsely chop the whites and fold them into the egg mixture with optional add-ins.

Egg Salad Secrets

  • For the best results, older eggs (up to a week old), as well as air fryer and Instant Pot eggs are easiest to peel.
  • Make hard-boiled eggs and keep them chilled until ready to assemble.
  • For a creamier eggs salad, place eggs in a flat-bottomed bowl and use a fork to mash whites and yolks together well. Toss in the other ingredients and continue to mix and mash.
  • For the best taste, let egg salad chill thoroughly before serving.
Keto Egg Salad in a serving bowl garnished with parsley and paprika

Eggcellent Storage Solutions

For parties and picnics, serve in a bowl over another one filled with ice. Stir it from time to time, to prevent the bottom freezing.

Keep leftover keto egg salad in a covered container in the refrigerator for up to 3 days. If necessary, drain the salad and give it a stir.

Other Easy Salads And Spreads

Did you try this recipe for Keto Egg Salad? Leave a rating and comment below!

Keto Egg Salad in a serving bowl garnished with parsley and paprika
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Keto Egg Salad

With 3 ingredients, this keto egg salad is delicious as is, or ready for you to put your creative spin on.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients  

  • 8 eggs , boiled, peeled and chilled
  • ½ cup mayonnaise
  • 1 teaspoon mustard
  • salt and pepper , to taste

Optional Add Ins

  • sliced green onions
  • cooked and crumbled bacon bits
  • fresh dill or dried
  • ¼ cup mashed or diced avocado

Instructions 

  • Slice eggs in half.
  • In a medium bowl, add yolks, mayonnaise, mustard, salt and pepper. Mash with a fork until smooth.
  • Coarsely chop egg whites and add to yolk mixture along with optional add ins. Stir to combine.

Notes

  • Nutritional information has been calculated without optional add-ins.
  • Cook and cool hard-boiled eggs in advance so they are ready to add to this recipe.
  • Refrigerate leftovers for about 3 days. Drain and stir before serving.
  • Keep chilled on a buffet table by placing the bowl of egg salad inside a bowl with ice in the bottom. (Stir often so the bottom doesn’t freeze.)
  • Freezing egg salad is not recommended. This recipe is so simple, just make fresh!
5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 317kcal | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 339mg | Sodium: 317mg | Potassium: 129mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American

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Comments

  1. I use my cheese grater instead of chopping the eggs. And I also add chopped green olives to the mix. So good.