Easy Keto Egg Salad Recipe

There's something comforting about a creamy, flavorful egg salad, especially when it’s low in carbs and high in satisfaction. This Easy Keto Egg Salad is the ultimate go-to for a quick lunch, a hearty snack, or even a no-fuss dinner when you're trying to keep things light yet filling.

this Recipe

I started making this egg salad during my first round of keto, desperate for something besides bacon and avocado. It quickly became a staple – packed with protein, customizable, and ready in under 20 minutes. Whether you're meal prepping or whipping something up last minute, this recipe is a game-changer.

Let’s dive into why this keto egg salad deserves a spot in your weekly rotation.

Why You'll Love This Easy Keto Egg Salad

This keto egg salad isn’t just simple – it’s downright addictive. From its creamy texture to its zesty seasoning, it hits all the right notes for keto eaters and carb-lovers alike.

First off, it's ridiculously quick and easy. With a few hard-boiled eggs and pantry staples, you’ll have a fresh, homemade salad in less time than it takes to order takeout. Plus, there’s no fancy equipment needed – just a bowl, a fork, and maybe a spoon for taste testing.

This recipe is budget-friendly too. Eggs are one of the most affordable protein sources out there, and everything else – mayo, mustard, spices – you probably already have on hand. No need for pricey keto specialty items.

You’ll also appreciate how versatile it is. Serve it in lettuce wraps, spoon it over a salad, or eat it straight with a fork – it works for lunchboxes, potlucks, and lazy dinners alike. Want to switch it up? Toss in chopped pickles or a little bacon.

And finally, it’s family-approved. Even the carb-lovers in my house ask for seconds. The creamy tang combined with the savory egg makes it irresistible for just about anyone.

Ready to get cracking?

Ingredients Notes

What makes this Easy Keto Egg Salad truly shine is its short list of everyday ingredients. Each one brings its own bit of magic to the bowl.

Eggs are, of course, the star of the show. You’ll want to use large eggs, hard-boiled to your liking. For the creamiest texture, I recommend boiling them just enough to set the yolk without turning it chalky. If you're in a hurry, pre-boiled eggs work just fine too.

Mayonnaise is the base that gives the salad its richness and silky finish. Go for a high-quality, sugar-free mayo – avocado oil mayo is a fantastic keto-friendly choice that adds a subtle depth of flavor.

Dijon mustard adds the perfect tangy bite that cuts through the richness of the mayo. If you prefer a milder taste, classic yellow mustard will still do the job, just with a slightly sweeter profile.

Celery and green onion bring crunch and freshness to the mix. These add just enough texture to keep every bite interesting without adding too many carbs. Feel free to adjust the quantity based on your crunch preference.

Salt, pepper, and a touch of paprika round everything out. The paprika adds a hint of smokiness and color, making the salad not just tasty but beautiful too.

No special tools needed here – just a mixing bowl, knife, fork, and cutting board. If you want extra smooth texture, a potato masher or hand chopper can help.

How To Make This Easy Keto Egg Salad

Making this keto egg salad is as easy as peeling eggs – really!

Start by hard-boiling your eggs. Place them in a pot of cold water, bring to a gentle boil, then cover and remove from heat. Let them sit for 10-12 minutes, then cool under cold water. This method gives you perfectly cooked yolks without any green rings.

Once cooled, peel and chop your eggs into small pieces. You can go chunky or mash them more finely depending on your texture preference. I like a rough chop for texture, but a smooth mix is perfect if you're planning to use it in lettuce wraps or sandwiches.

In a medium mixing bowl, add your chopped eggs along with the mayonnaise, Dijon mustard, chopped celery, and green onions. Stir gently to combine. Be careful not to overmix – you want to keep some of that egg structure intact.

Season the mixture with salt, pepper, and a sprinkle of paprika. Give it a taste and adjust seasoning as needed. Sometimes I’ll add a dash of garlic powder or a splash of apple cider vinegar if I want more tang.

That’s it! Your egg salad is ready to enjoy. You can serve it immediately, but I find it tastes even better after 30 minutes in the fridge, when the flavors have had a chance to meld together.

Total time from start to finish? About 20 minutes – including boiling and peeling the eggs. It doesn’t get more efficient than that.

Storage Options

This keto egg salad stores beautifully, making it perfect for meal prep or next-day snacking.

For the best results, keep it in an airtight container in the fridge. It will stay fresh for 3 to 5 days. Be sure to give it a gentle stir before serving, as the dressing can sometimes settle or separate.

If you’re prepping individual portions, consider dividing it into mason jars or small containers so you can grab-and-go during the week.

Freezing is not recommended for egg salad. The mayo-based dressing tends to break and become watery when thawed, which ruins the texture.

To reheat? Don’t! This salad is best served cold or at room temperature. Just give it a quick mix and maybe a fresh sprinkle of paprika for presentation.

Variations and Substitutions

The beauty of this recipe lies in how easily you can adapt it to your taste or pantry.

For extra flavor, try adding diced dill pickles or a splash of pickle juice. The briny kick pairs perfectly with the creamy base and eggs.

Need a protein boost? Toss in some crumbled bacon or chopped rotisserie chicken. This turns it from a side into a full meal without straying from your keto goals.

Want a little heat? Add a dash of hot sauce, cayenne pepper, or finely diced jalapeño. It gives the salad a zippy edge that spicy food lovers will adore.

Prefer a dairy twist? Mix in a spoonful of cream cheese or a bit of shredded cheddar. It makes the salad extra rich and almost indulgent.

And if you're not strictly keto, you can serve this egg salad on low-carb bread, in a whole wheat wrap, or even with crackers for a delicious snack.

Don't be afraid to play around. The base recipe is incredibly forgiving and can be adjusted to fit just about any flavor profile you’re craving.

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