This creamy keto egg salad is a recipe we revisit time and again. It offers a classic flavor profile with a healthy, low-carb twist. It’s simple to whip up and a crowd-pleaser, perfect for those following a ketogenic diet or anyone seeking a nutritious and delicious meal.
Want more keto egg recipes? Try my delicious keto frittata spicy keto deviled eggs or my delicious keto egg custard.
Why You’ll Love This Keto Egg Salad
- Creamy and Delicious: The combination of low-carb mayonnaise, Dijon mustard, and a hint of lemon juice creates a rich, satisfying texture and a well-balanced flavor that will leave you wanting more.
- Quick and Easy: With just a handful of readily available ingredients and minimal prep time, this delicious egg salad can be ready in under 30 minutes.
- Versatile: Enjoy it as a classic egg salad sandwich on keto bread, scoop it into lettuce cups for a light lunch, or savor it straight from the bowl.
Nutritional Benefits Of Keto Egg Salad
This keto egg salad is not only delicious but also packed with essential nutrients:
- High in Protein: Eggs are a fantastic source of high-quality protein, crucial for building and repairing tissues. Eggs contain all essential amino acids.
- Healthy Fats: The low-carb mayonnaise provides healthy fats that support satiety and energy levels.
- Vitamins and Minerals: Eggs are rich in essential vitamins and minerals, including choline, vitamin B12, and selenium.
Nutritional Information
Per serving.
- Calories: 473 kcal
- Fat: 45g
- Monounsaturated Fat: 28g
- Saturated Fat: 9g
- Polyunsaturated Fat: 4g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 13g
- Cholesterol: 374mg
- Sodium: 507mg
- Potassium: 148mg
- Iron: 1.8mg
- Vitamin A: 585IU
- Vitamin C: 0.9mg
- Calcium: 58mg
The Perfect Boiled Eggs For Your Keto Egg Salad
Achieving perfectly cooked, easy-to-peel hard-boiled eggs is key to a great egg salad. Here’s our foolproof method:
- Start with Hot Water: Fill a saucepan with hot tap water and place it over high heat.
- Gently Add the Eggs: Carefully add the cold eggs to the hot water.
- Set the Timer: Once the water comes to a boil, set your timer for 12 minutes.
- Cool Down: Immediately transfer the boiled eggs to a bowl of ice water to cool for 10 minutes. This rapid cooling helps prevent the yolks from turning green and makes them easier to peel.
How To Make Egg Salad
Yields: 4 servings Prep time: 5 minutes Cook time: 15 minutes Cooling time: 10 minutes
Ingredients:
- 8 large eggs
- 1/2 cup whole egg mayonnaise (you can make it fresh or buy whole egg mayo from the store)
- 1 tablespoon finely chopped chives
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of paprika
Instructions
- Prepare the Eggs: Follow the instructions above to cook and peel your hard-boiled eggs. Once cooled, dice them into small pieces.
- Combine the Ingredients: In a mixing bowl, combine the diced eggs with low-carb mayonnaise, chives, Dijon mustard, lemon juice, salt, pepper, and paprika.
- Mix and Taste: Stir the mixture gently until all ingredients are well combined. Taste and adjust the seasonings to your preference.
- Serve or Store: Enjoy your keto egg salad immediately or store it in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Classic Egg Salad Sandwich: For a satisfying lunch, spread the egg salad between two slices of keto bread and add a layer of lettuce.
- Lettuce Wraps: Spoon the egg salad into lettuce leaves for a light and refreshing low-carb option.
- Keto Toast: For a quick and easy breakfast or snack, top a slice of toasted keto bread with a generous serving of egg salad.
- Celery Sticks: Fill celery sticks with egg salad for a crunchy and healthy snack.
Frequently Asked Questions
Firstly, from my point of view, whole egg mayonnaise is the original or regular mayonnaise. The other stuff is something conjured up by food companies to be produced cheaply and shelf-stable with little to no nutritional value. While you can use “regular” mayonnaise, it will significantly increase the carbohydrate content of the recipe, potentially taking you out of ketosis.
Keto egg salad can be stored in an airtight container in the refrigerator for up to three days.
Absolutely! Feel free to experiment with other low-carb additions, such as chopped celery, red onion, or fresh herbs.
Keto Egg Salad Recipe
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Ingredients
- 8 large eggs
- 1/2 cup Low Carb Mayonnaise
- 1 tablespoon Chives finely chopped
- 2 teaspoons dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch paprika
Instructions
- Fill a saucepan with hot tap water and place over high heat.
- Gently add the cold eggs.
- When the water just starts to boil, set your timer for 12 minutes.
- Once boiled, place your eggs into cool or iced water to chill. Leave for 10 minutes to cool.
- Peel the cooled eggs and dice before adding to your mixing bowl.
- Add the remaining ingredients, and stir gently. Taste your mixture and add additional salt and pepper if wanted.
- Serve straight away or store in an airtight container in the fridge for up to 3 days.
Nutrition
OMG This recipe is delicious!!! I didn’t have chives on hand but great even without. Thank you for sharing!
Looks like a really easy recipe to make! Thank you for idea