There's nothing quite like a creamy, flavorful Keto Egg Salad when you’re craving something satisfying yet light. This low-carb classic combines tender eggs, a rich and tangy dressing, and just the right amount of crunch to keep every bite exciting.
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I first fell in love with this egg salad while searching for quick keto-friendly lunches that didn’t feel like “diet food.” After a few experiments, this version became my ultimate go-to—it’s so good, even my non-keto friends ask for the recipe!
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Perfect for meal prepping, packed lunches, or a speedy snack, this Easy Keto Egg Salad will become a staple in your kitchen. Let’s get started!
Why You'll Love This Easy Keto Egg Salad
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If you’ve been looking for a no-fuss, incredibly satisfying keto meal, you’re about to fall head over heels. This Easy Keto Egg Salad is truly a game-changer!
First, it’s super quick and easy to make. With just a handful of ingredients and about 20 minutes from start to finish, you’ll have a protein-packed dish ready in no time.
It’s also perfect for meal prep. Whip up a batch on Sunday, and you’ll have delicious, keto-approved lunches or snacks ready to grab and go all week long.
Plus, it’s amazingly customizable. You can enjoy it wrapped in lettuce, spooned into avocado halves, or simply by itself with a fork. It’s flexible enough to fit into whatever mood (or meal) you’re having.
Finally, it’s seriously delicious. With creamy mayo, a pop of tangy mustard, a dash of seasoning, and the richness of hard-boiled eggs, this salad delivers on flavor without the carbs.
Now let’s dig into the simple ingredients that make this salad shine!
Ingredients Notes
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The beauty of this Keto Egg Salad is that it relies on pantry staples and simple flavors that work beautifully together.
Eggs are the heart of this recipe. Make sure your hard-boiled eggs are perfectly cooked—firm but creamy yolks are key. Older eggs actually peel easier than fresh ones, so don’t stress if you use eggs from last week's carton!
Mayonnaise provides the luscious, creamy base. Choose a good-quality, full-fat mayonnaise (or make your own!) to keep it keto-friendly and flavorful.
Mustard gives the salad its tangy kick. I love using Dijon for a little extra depth, but classic yellow mustard works just as well if that's what you have on hand.
Celery adds a welcome crunch and freshness. Be sure to dice it finely so it doesn’t overpower the tender eggs.
Green onions are my favorite for a subtle, fresh bite without being too harsh. You can substitute with a bit of chives if you prefer a milder onion flavor.
Optional but highly recommended: a sprinkle of paprika for color and smoky flavor, and a few fresh herbs like parsley or dill for a bright, herby lift.
Equipment-wise, all you’ll need is a mixing bowl, a fork (or potato masher for easier mixing), and a knife for chopping.
How To Make This Easy Keto Egg Salad
Making this egg salad is as easy as it gets, and it’s totally beginner-friendly!
First, hard boil your eggs. Place them in a pot, cover with water, bring to a boil, then cover and let them sit off the heat for about 10-12 minutes. Cool them in an ice bath to stop the cooking and make peeling easier.
Once peeled, chop the eggs into small, bite-sized pieces. You can make them as chunky or fine as you like depending on your texture preference.
In a large bowl, combine the chopped eggs, mayonnaise, mustard, celery, and green onions. Start with less mayo if you prefer a drier salad—you can always add more as you mix.
Season generously with salt, pepper, and a sprinkle of paprika. Taste and adjust seasoning as needed. A squeeze of lemon juice can also brighten the flavor if you like a little extra zing.
Gently mix everything together until the ingredients are well combined but the eggs aren’t smashed into oblivion—you want some texture!
This salad is delicious right away but tastes even better after chilling in the fridge for 30 minutes, allowing the flavors to meld together perfectly.
Total prep time? About 20 minutes, including boiling and cooling the eggs!
Storage Options
Keto Egg Salad stores beautifully, making it a fantastic meal prep option.
Store your egg salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
If you're making it ahead, consider leaving out the celery and green onions until right before serving. This keeps the salad ultra-crisp and fresh.
When ready to eat, give the salad a gentle stir. If it looks a little dry after sitting, you can refresh it with a tiny bit more mayo or a splash of lemon juice.
This salad does not freeze well, as the texture will change dramatically—best to enjoy it fresh!
Variations and Substitutions
One of the best things about this Easy Keto Egg Salad is how endlessly customizable it is to suit your tastes.
Add bacon: Crumbled crispy bacon takes this egg salad over the top, adding salty, smoky goodness.
Spice it up: Mix in a little sriracha, chopped jalapeños, or a pinch of cayenne for a spicy twist.
Avocado magic: Mash half an avocado into the dressing for a creamier, nutrient-packed salad.
Herb it up: Try fresh dill, parsley, or tarragon to give your egg salad a burst of herbaceous flavor.
Different mayo options: Use an avocado oil-based mayo or even mix in a bit of sour cream or Greek yogurt for a tangier dressing.
The possibilities are endless, so don’t be afraid to experiment and create your perfect version!
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