Three ingredients are all you need to whip up this easy keto egg salad recipe!

This healthy egg salad recipe is so simple and basic, that there is plenty of room to add your own tasty twist.

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

Healthy Egg Salad Recipe

  • Versatile egg salad can satisfy so many functions. Last minute lunches, quick afternoon snack on cloud bread, or even a dip for appetizer trays.
  • Budget friendly and always on hand! Egg salad is made with basic pantry staples that you most likely always have.
  • Almost instant satisfaction! Healthy keto egg salad quick, easy, and will feed a hungry family fast.
  • Make it ahead, especially if using different add-ins like onion, bacon, parsley, celery. Refrigerate and let the flavors meld.
  • Give leftover deviled eggs (or the broken egg white duds) a new life by chopping them into egg salad.
Ingredients to make Keto Egg Salad labeled: salt and pepper, mustard, eggs, and mayonnaise

Simple Keto Ingredients

Eggs – Hard boiled eggs are so easy to make! Just follow these simple steps, and cook them to your desired hardness. 10 minute eggs have a creamier yolk, while 12 minutes will yield a bone dry, chalky yolk.

Mayonnaise – Use your favorite, or make a homemade mayo or garlic aioli. Use light, full fat, or avocado oil mayo, your choice. Try it with yogurt instead for a tangier touch.

Mustard – Let your own taste be your guide. Dijon mustard is always delicious in egg salad, but use what you like best or have on hand, from yellow mustard, to grainy German style, or extra hot.

Variations – You’ll find so many easy ways to create a different egg salad every time. Add in green onion, celery, peppers, pimento, olives, capers, parsley, fresh or dried herbs, or seasonings. Dill or chives are especially good in egg salad, and you can’t go wrong adding in some bacon or ham. Or simply mash in some avocado with the egg yolks for a tasty variation. Dress your egg salad sandwiches with Thousand Island, creamy ranch, or tangy Caesar dressing.

How To Make Keto Egg Salad

This easy recipe starts with making perfect hard boiled eggs.

  1. Allow the eggs to cool, then slice in half and scoop the yolks into a bowl.
  2. Mash the yolks and mix with mayonnaise and mustard as described in the recipe below.
  3. Chop the egg whites and add them into the yolk mixture and stir to combine.

Tips For The Best Egg Salad!

  • For quicker cooking eggs, place them in the cooking pot and turn on the heat. They will start cooking as the water heats.
  • Cool eggs in a bowl of ice water. They do not need to be chilled to make egg salad, but should be cool to the touch and no longer steaming when cut them open.
  • Use the following times for getting your desired yolk consistency: 15-17 minutes for hard-boiled egg yolks, 8-10 minutes for jammy yolks.
Keto Egg Salad served in lettuce cups

Serving and Storing Egg Salad

Enjoy egg salad for lunch, open faced on a chaffle or in between low carb cloud bread as a tasty low carb sandwich. For an even lighter option, serve it on a bed of lettuce or stuffed into a tomato.

If serving this healthy egg salad recipe at a party or potluck, keep it cool on a buffet table by placing the bowl inside a second, larger bowl with ice in the bottom.

Store egg salad in an airtight container in the refrigerator for up to five days. It is not recommended to freeze egg salad as it can become quite watery when thawed.

More Easy Egg Recipes To Try!

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

egg salad in a bowl with a spoon
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Keto Egg Salad

This keto egg salad recipe is so easy to make and tastes delicious!
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Holly


  • 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
  • fresh dill or dried
  • ¼ cup mashed or diced avocado


  • 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.


  • Nutritional information calculated without optional add ins.
  • Make hard boiled eggs in advance so they are cool and ready to add to this recipe.
  • Refrigerate leftovers for about 3 days. Drain and stir before serving.
  • Keep cool on a buffet table by placing the bowl of egg salad inside a bowl with ice in the bottom. Stir often.
  • Freezing egg salad is not recommended. This recipe is so simple, just make fresh!
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 334kcal | Carbohydrates: 1g | Protein: 13g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 384mg | Sodium: 334mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 59mg | 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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Keto Egg Salad in lettuce cups with a title
Keto Egg Salad prepared in a bowl with a title
Top image - egg salad in lettuce cups. Bottom image - ingredients to make egg salad on a cutting board with a title


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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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