Creamy, crave worthy, and quick, this keto egg salad recipe turns simple staples into a satisfying low carb lunch that tastes just as good straight from the fridge.
Holly’s Recipe Highlights
- Flavor: Soft, chopped egg whites are coated with a rich, creamy, and savory mixture of egg yolks, tangy mustard and smooth mayo.
- Difficulty: This beginner friendly recipe has a short ingredient list and comes together in just 10 minutes once the eggs are cooked.
- Prep Note: Keto egg salad is best made with eggs that are cooked ahead and completely chilled, for a cold, creamy, and rich texture.
- Serving Suggestions: Spoon into lettuce cups and top with tomato. Wrap in low-carb tortillas, or pile onto cloud bread or keto crackers. Use it as a high-protein veggie dip with celery sticks, peppers, and cucumber slices.
Egg Salad Ingredients
- Eggs: Make your own hard boiled eggs or buy them boiled, peeled, and ready to go. For the best texture, remember to chill eggs completely before chopping.
- Filling: Creamed egg yolks, mayonnaise, and mustard make up the base for this egg salad. Experiment with different kinds of mustard, or if time allows, try making your own homemade mayonnaise.
- Optional Add Ins: For a fresh twist, add a sprinkle of paprika or fresh herbs. Add a splash of pickle or lemon juice for zesty flavor, or swap some of the mayo for mashed avocado. Try smoky bacon bits, crunchy diced celery or pickles, or sliced green onions for interesting texture.
How to Make Keto Egg Salad
- Cut hard-boiled eggs in half, and place the yolks in a bowl.
- Mash yolks with remaining ingredients until very smooth (full recipe below).
- Chop the whites and fold them into the egg mixture with optional add-ins.
Chill, Store, Enjoy
- Refrigerate keto egg salad in an airtight container for up to 4 days. Keep it well chilled and give it a quick stir before serving. In a hot environment, or if kept out for a long time, place bowl of egg salad over a larger bowl of ice to keep it cold and safe to enjoy.
- If you add avocado, it is best enjoyed as soon as possible since the color and texture change quickly. We do not recommend freezing mayonnaise based salads because they tend to separate and turn watery.
Quick Low Carb Lunches to Make on Repeat
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Keto Egg Salad
This keto egg salad is creamy and savory. It's ready in minutes with just a few basic ingredients.
Equipment
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!
Nutrition Information
Calories: 332kcal | Carbohydrates: 2g | Protein: 12g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 339mg | Sodium: 317mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Keto Egg Salad recipe
Egg salad is also delicious when green olives are added to mixture. East coast recipe.
Sounds delicious Ginny, enjoy!
I use my cheese grater instead of chopping the eggs. And I also add chopped green olives to the mix. So good.
Using a cheese grater is an excellent idea thanks for sharing Robin!