Easy Keto Egg Salad Recipe

There's something comforting about the cool, creamy bite of egg salad, especially when you're sticking to a low-carb lifestyle. This Easy Keto Egg Salad is everything you love about the classic – rich, satisfying, and full of flavor – without any added sugars or starches.

I started making this version when I was deep into keto meal prep and needed a simple lunch option that kept me full for hours. With just a handful of ingredients and minimal effort, it's become a staple in my weekly rotation.

Let me show you why this recipe is worth keeping in your fridge all week.

Why You'll Love This Easy Keto Egg Salad

Get ready to meet your new favorite keto lunch. This egg salad is the perfect blend of creamy, tangy, and savory – and it fits seamlessly into your low-carb goals.

First, it’s incredibly quick and easy to make. Hard boil some eggs, mix the dressing, and you’re done in 20 minutes or less. It’s ideal for busy workdays or when you just don’t feel like cooking.

This dish is also super affordable. Eggs are one of the most budget-friendly protein sources out there. Add in a few pantry staples, and you've got a keto-friendly meal that’s easy on the wallet.

Egg salad is naturally low in carbs and high in healthy fats, which is exactly what you want on a ketogenic diet. Plus, it's packed with protein to keep you energized and satisfied throughout the day.

And best of all, it’s endlessly versatile. Serve it in lettuce wraps, over a bed of greens, stuffed into avocado halves, or straight from the bowl with a fork. You can even tweak the seasoning to your personal taste.

Now that you’re convinced, let’s dive into what makes this recipe tick.

Ingredients Notes

What makes this Easy Keto Egg Salad shine is the thoughtful balance of classic ingredients and keto-conscious choices. Each one plays a role in delivering that creamy texture and crave-worthy flavor.

Eggs are, of course, the star of the show. Use large eggs and boil them until the yolks are just firm but not chalky – about 10 to 12 minutes in simmering water. Once cooked, chill them in an ice bath for easy peeling and a clean, smooth texture.

Mayonnaise forms the creamy base of the salad. Choose a high-quality, full-fat mayo with minimal ingredients. If you’re following clean keto, opt for avocado oil-based mayo for a healthier fat profile and extra flavor.

Dijon mustard adds a subtle tang and depth that balances the richness of the eggs and mayo. A little goes a long way, so start small and adjust to taste.

Celery brings in a satisfying crunch and a hint of freshness. Finely dice it so it doesn’t overpower the texture but still gives a crisp bite in every forkful.

Fresh herbs, especially dill or chives, take this salad from basic to memorable. They lift the flavor and add a pop of color. Dried herbs can work in a pinch, but fresh is best if you have it on hand.

You’ll only need basic kitchen tools – a medium mixing bowl, cutting board, and knife. A potato masher or fork works well to break up the eggs without turning them into mush.

How To Make This Easy Keto Egg Salad

Making this egg salad is incredibly straightforward. A few simple steps and a little chill time are all it takes.

Start by boiling your eggs. Place them in a saucepan, cover with water, and bring to a boil. Once the water is boiling, lower the heat and let them simmer gently for about 10 minutes. Afterward, transfer them to an ice water bath to stop the cooking and make peeling easier.

Once cooled, peel the eggs and chop them to your desired consistency. Some people prefer a chunkier texture while others like it finer – it’s totally up to you.

In a medium bowl, stir together the mayonnaise, Dijon mustard, a pinch of salt, and cracked black pepper. Add in the chopped celery and fresh herbs if you’re using them. This is your creamy dressing base.

Add the chopped eggs to the bowl and gently fold everything together. Be careful not to overmix – you want to keep some of the egg texture intact for the best mouthfeel.

Taste and adjust the seasoning as needed. If you like a little heat, a sprinkle of paprika or a dash of hot sauce can be a fun twist.

Let the salad chill in the fridge for at least 15 minutes before serving. This helps the flavors meld and gives it that perfectly cold, creamy texture you want from egg salad.

From start to finish, this recipe takes about 20–25 minutes – perfect for a last-minute meal prep or weekday lunch.

Storage Options

One of the best things about this egg salad is how well it stores. It’s the kind of recipe you can make ahead and enjoy throughout the week.

Keep it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, making it a fantastic meal prep option.

Avoid freezing this salad – the texture of the mayo and eggs doesn't hold up well after thawing. You'll end up with a watery, separated mess.

If you want to take it on the go, portion it into small containers or mason jars. Just be sure to keep it chilled with an ice pack if you're away from the fridge.

To rehydrate leftovers, simply stir in a teaspoon of mayo or a squeeze of lemon juice before serving. This will freshen up the flavor and texture after a day or two in the fridge.

Variations and Substitutions

This keto egg salad is wonderfully adaptable, so don’t hesitate to make it your own. A few simple tweaks can turn it into something new every time.

For a tangier bite, try swapping Dijon mustard for yellow mustard or adding a splash of apple cider vinegar. It adds a nice acidity that balances the richness of the eggs.

Craving a little spice? Stir in a spoonful of sriracha, a dash of cayenne pepper, or a few chopped jalapeños for a spicy kick that pairs beautifully with the creamy base.

If you’re dairy-tolerant and want to boost the richness, a bit of sour cream or Greek yogurt can be folded in with the mayo. This adds a subtle tang and smooth texture.

Add-ins like chopped bacon, avocado cubes, or shredded cheese can take this salad to another level. These extras fit right into your keto macros and bring bold flavor.

Not a fan of celery? No problem – try diced pickles or cucumbers for a different kind of crunch. You can even mix in olives or capers for a briny, savory twist.

Feel free to experiment with your favorite herbs and spices. Whether you're keeping it classic or trying something new, this egg salad is a delicious blank canvas.

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