Easy Keto Egg Salad Recipe

There’s something undeniably comforting about a chilled bowl of creamy egg salad, especially when you're sticking to a low-carb lifestyle. This Easy Keto Egg Salad is the perfect mix of simplicity and satisfaction, offering rich flavors with a dreamy texture that’s both light and filling.

I first whipped this up when I needed a quick lunch that wouldn’t knock me out of ketosis—and now it’s become a staple in my weekly meal prep. Whether you’re scooping it into lettuce wraps, piling it on low-carb bread, or enjoying it straight off the spoon, this recipe never disappoints.

Let’s get into why this keto-friendly favorite deserves a spot in your fridge.

Why You’ll Love This Easy Keto Egg Salad

Get ready to fall head over heels for a dish that’s equal parts creamy, tangy, and ridiculously easy to make. This keto egg salad isn’t just delicious—it’s a total game-changer for busy, health-conscious eaters.

First and foremost, it’s lightning fast to throw together. Once your eggs are boiled, the rest comes together in under 10 minutes. That makes it perfect for lunch prep, late-night snacks, or even a lazy dinner.

It’s incredibly keto-friendly without sacrificing flavor. Thanks to the high fat content from mayo and eggs, it keeps you full and satisfied, all while staying ultra low-carb.

This egg salad is also budget-conscious. You’re working with basic pantry ingredients and affordable staples—eggs, mayo, mustard—that deliver major flavor without draining your wallet.

Lastly, it’s wildly versatile. Serve it in lettuce cups, spread it on almond flour crackers, or even stuff it in an avocado. You’ve got options for days, and they’re all delicious.

Next up, let’s talk about what goes into this creamy keto goodness.

Ingredients Notes

This egg salad keeps things simple, but every ingredient plays an important role in building flavor and texture. The key is using high-quality basics and seasoning everything just right.

Eggs are, of course, the star of the show. Go for large eggs, and make sure they’re hard-boiled just until the yolks are fully set—about 10-12 minutes. Overcooked eggs can give the salad a sulfuric note, while undercooked ones might be too soft to chop cleanly.

Mayonnaise brings the richness and helps bind everything together. Full-fat mayo is ideal for keto diets. If you’re picky about flavor, use a mayo you already love—it makes a big difference in the final result.

Dijon mustard adds a tangy kick and balances out the creaminess. It elevates the egg salad with just the right touch of acidity. If you’re not into Dijon, yellow mustard works in a pinch but won’t give quite the same depth.

Celery is optional but highly recommended. It provides a welcome crunch that contrasts beautifully with the soft eggs and creamy dressing. Just one rib, finely diced, adds texture without overpowering the other flavors.

You’ll also need a mixing bowl, a fork or potato masher for breaking up the eggs, and a spoon or spatula for mixing. A sharp knife for dicing is helpful too.

How To Make This Easy Keto Egg Salad

Making this keto egg salad couldn’t be more straightforward. With just a few steps and a little chill time, you’ll have a tasty, protein-packed dish ready to enjoy.

Start by boiling your eggs. Place them in a saucepan and cover with water. Bring the pot to a boil, then lower the heat and let them simmer gently for 10-12 minutes. Once done, transfer the eggs to an ice bath to stop the cooking and make peeling easier.

Peel your eggs once they’re cool, then roughly chop them. If you like a smoother egg salad, you can mash them with a fork or potato masher. For a chunkier texture, just give them a coarse chop and leave the yolks a little crumbly.

Add the chopped eggs to a medium bowl, then stir in the mayonnaise and Dijon mustard. Use a spoon or spatula to fold the mixture together until everything is evenly coated. You want the salad creamy but not soupy—adjust the mayo as needed.

Stir in your diced celery and season everything with salt and pepper to taste. Some people like a pinch of smoked paprika or a dash of garlic powder here, so feel free to customize the seasoning.

Pop the bowl into the fridge and let the salad chill for at least 30 minutes before serving. This gives the flavors time to meld and makes the texture even better.

Altogether, you’re looking at about 15-20 minutes of active prep, plus chill time. You’ll end up with a flavorful, creamy egg salad that stores beautifully for several days.

Storage Options

One of the best things about this recipe is how well it keeps. Make a batch on Sunday and you’ll have keto-friendly lunches ready to go all week.

Store your egg salad in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days. Be sure to give it a good stir before serving if it separates slightly over time.

If you're prepping lunches, divide the salad into individual containers or scoop it into lettuce wraps and stack them in meal prep boxes. This makes grabbing a quick bite super convenient.

Egg salad isn’t freezer-friendly due to the mayonnaise—it can separate and turn watery after thawing. Stick to fridge storage for best results.

To re-serve, just scoop out your desired portion and let it sit at room temp for a few minutes. You can enjoy it cold or slightly chilled—no reheating required.

Variations and Substitutions

This egg salad is a blank canvas just waiting for your personal touch. Whether you're out of an ingredient or just want to shake things up, here are a few easy ways to customize.

Add some protein for a more filling meal. Crumbled bacon, diced cooked chicken, or even canned tuna all pair beautifully with the creamy base.

For a flavor twist, try mixing in chopped dill pickles or a splash of pickle juice. It adds a tangy brightness that cuts through the richness in the best way.

Swap the celery for chopped green onions or red onions if you prefer a little bite. Both add sharpness and texture without bumping up the carb count too much.

If you're dairy-friendly, a sprinkle of shredded cheddar or crumbled feta takes this salad to a new level of creamy, savory goodness.

And if you like heat, stir in a touch of hot sauce or a pinch of cayenne pepper. Just enough to wake up the flavors without overwhelming the dish.

No matter how you tweak it, this keto egg salad is endlessly adaptable. Don’t be afraid to experiment—you might just discover your new favorite version!

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