Modified: · Published: by Wendy Polisi · 3 Comments
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This creamy Keto Egg Salad is one of those low-effort, high-reward recipes I keep on repeat. It’s quick to toss together and perfect for lazy lunches, snack plates, or any situation that calls for something easy and chilled. Make it ahead, stash it in the fridge, and thank yourself later.
Looking for ways to enjoy eggs outside of breakfast? Then you’re going to love this super easy Keto Egg Salad! It’s creamy, delicious, and will give you energy for hours.
It’s simple enough that you can throw it together for a quick and easy lunch or snack.
But you can also use this Keto Egg Salad recipe for meal prep! (Just like chicken salad.) It keeps very well in the refrigerator so you have a nutritious meal or snack ready any time.
(I like to make it into a wrap with lettuce leaves.)
Once you give it a try, I have a feeling you’re going to want to make it all the time!
Ingredients for Making Keto Egg Salad Recipe
- Eggs — You want six large eggs for this recipe. (See the recipe card below for instructions on how to make the perfect hard-boiled egg.)
- Vegetables — I recommend chopped celery and minced onion to add flavor and texture.
- Mayonnaise — Make sure to use full-fat mayonnaise and look for a brand with no sugar added.
- Mustard — I recommend using dijon mustard. Grainy brown mustard would work as well.
- Lemon juice — Fresh squeezed is always best, but store-bought will also work.
- Seasonings — Celery salt, ground turmeric, and fresh ground black pepper will bring out the natural flavors of the ingredients.
Tips & Tricks
- Older eggs will be easier to peel than fresh ones. If you have eggs that are a few days or even a week old, I recommend using those.
- Want to spice things up? Feel free to add smoked paprika, chili powder, cayenne pepper, or any other seasonings you like!
- For some extra deliciousness and crunch, add pre-cooked bacon crumbles on top before serving.
- To really bring out the tangy flavor, mix in some no-sugar-added pickle relish or chopped pickles.
What Do You Eat With Egg Salad On Keto?
- Keto Chaffles are perfect to use as the “bread” for your low-carb Egg Salad sandwich! (You can also buy gluten free keto bread.)
- If you want to add some low-carb crunch and an extra kick of flavor, whip up a batch of these easy Keto Crackers.
- You can’t go wrong scooping up Egg Salad with crispy, crunchy Keto Low Carb Tortilla Chips!
- Six ingredient Keto Cheese Chips are always a crowd-pleaser and will stay fresh for up to four days.
- For a simple dish that incorporates some greens, just serve the Egg Salad over fresh greens or use it to make lettuce wraps.
- You can also enjoy this Simple Egg Salad all on its own! My favorite way to eat it is with a fork.
Troubleshooting Egg Salad Mishaps
- Use full-fat mayo: Always. No exceptions. Low-fat versions can turn your egg salad into a watery, sad situation—nobody wants that.
- Don’t overcook your eggs: Extra time in the pot = rubbery whites and watery yolks. As soon as they’re done, straight into an ice bath. No lingering.
Looking for No-Sugar Mayo?
I recommend Chosen Foods Classic Mayo or Keto Mayo, Sir Kensington’s Avocado Oil Mayonnaise, or Primal Kitchen Mayo with Avocado Oil. If you choose another brand, make sure you read the label to check out the nutritional information.
How to Make Keto Egg Salad
In a saucepan, bring 1 inch of water to a rolling boil over high heat.
Place the eggs in a steamer basket. Place the steamer basket over the hot water, then cover and reduce the heat to medium-low.
Cook for 13 minutes. While the eggs are cooking, fill a large bowl with ice cubes and water.
When the cooking time is up, use a slotted spoon to remove from the heat. Transfer the eggs to the ice bath. Let sit for 10 minutes.
Peel and chop the eggs, then place them in a large bowl.Toss with the celery and onion.
In a small bowl, whisk together the mayonnaise, dijon mustard, lemon juice, celery salt, turmeric, and fresh ground black pepper.
Add the mayonnaise mixture to the egg mixture and toss to combine. If desired, you can mash with the back of a fork.
Taste and add more salt and pepper if desired.
Refrigerate until ready to serve.
You May Also Like These Egg Recipes
- Delicious and creamy Keto Deviled Eggs have just the right kick of heat to keep you reaching for more!
- Grab and go Keto Egg Muffins are the perfect solution to simplify your mornings.
- Keto Egg Casserole combines eggs, sour cream, sausage, cheese, and seasonings for a tasty and filling way to start your day!
- When it comes to simple yet satisfying recipes, it doesn’t get much easier than Keto Scrambled Eggs with Sour Cream.
Don’t miss my Keto Egg Salad Web Story.
Keto Egg Salad
When you want something filling and easy, this Keto Egg Salad recipe is a breeze to make, super versatile, and oh-so-satisfying!
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Lunch, Snack
Cuisine: American
Keyword: eggs
Servings: 2
Calories: 393.17kcal
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Ingredients
- 6 large eggs
- 1 celery stalk chopped
- ¼ cup minced onion
- ¼ cup mayonnaise
- 2 teaspoons dijon mustard
- 1 ½ teaspoons lemon juice
- ½ teaspoon celery salt
- ¼ teaspoon ground turmeric
- ¼ teaspoon fresh ground black pepper
Instructions
-
Bring 1 inch of water to a rolling bowl over high heat. Place the eggs in a steamer basket. Transfer the basket to the saucepan. Cover and reduce the heat to medium-low.
-
Cook for 13 minutes.
-
While the eggs are cooking, fill a large bowl with ice cubes and water.
-
Using a slotted spoon, transfer the eggs to the ice bath and let sit for 10 minutes.
-
Peel and chop the eggs and place them in a large bowl.
-
Toss with the celery and onion.
-
In a small bowl, whisk together the mayonnaise, dijon mustard, lemon juice, celery salt, turmeric, and fresh ground black pepper.
-
Add the mayonnaise mixture to the egg mixture and toss to combine. If desired, you can mash with the back of a fork.
-
Taste and season with additional salt and pepper if desired.
-
Refrigerate until serving.
Nutrition
Calories: 393.17kcal | Carbohydrates: 3.89g | Protein: 17.36g | Fat: 33.78g | Saturated Fat: 7.43g | Polyunsaturated Fat: 15.1g | Monounsaturated Fat: 9.69g | Trans Fat: 0.1g | Cholesterol: 502.8mg | Sodium: 1005.94mg | Potassium: 242.68mg | Fiber: 0.67g | Sugar: 2.04g | Vitamin A: 745.52IU | Vitamin C: 3.13mg | Calcium: 86.61mg | Iron: 2.63mg
