Keto Egg Salad
A creamy, satisfying keto egg salad that’s packed with protein and healthy fats, perfect for low-carb and ketogenic lifestyles. Ready in just 15 minutes, this simple recipe features perfectly boiled eggs, rich mayonnaise, and a delightful blend of seasonings for a quick lunch or snack option.
Easy Keto Egg Salad Recipe
There’s something wonderfully comforting about a well-made keto egg salad. This classic dish transforms humble hard-boiled eggs into a creamy, protein-rich meal that perfectly aligns with ketogenic dietary needs. What makes this keto egg salad special is its perfect balance of simplicity and flavor—using minimal, wholesome ingredients while delivering maximum satisfaction.
During warmer months, this recipe becomes especially valuable as a no-cook lunch option that keeps well in the refrigerator. Traditionally served as a sandwich filling, our keto version works beautifully in lettuce wraps, atop cucumber slices, or simply enjoyed straight from the bowl for a perfect low-carb meal.
THIS RECIPE:
- Uses just 7 simple ingredients you likely already have
- Contains less than 2g of net carbs per serving
- Comes together in under 15 minutes
- Stays fresh in the refrigerator for up to 3 days
| Recipe Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 4 |
| Yield | 2 cups |
This homemade keto egg salad recipe requires no special cooking skills or equipment, making it perfect for beginners and experienced cooks alike. The rich, creamy texture and satisfying flavor profile will keep you coming back to this recipe again and again. It’s ideal for meal prep, quick lunches, or even as an easy appetizer when entertaining.
Ingredients for Keto Egg Salad
The secret to an exceptional keto egg salad lies in the quality of your ingredients. Since this recipe features so few components, each one plays an important role in the final flavor and texture. Selecting fresh, high-quality eggs and a good mayonnaise will make a noticeable difference in your finished dish.
For the Keto Egg Salad:
- 8 large eggs
- 1/2 cup mayonnaise (full-fat, no sugar added)
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery (about 1 stalk)
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon paprika
- Optional: 1 tablespoon fresh lemon juice
When selecting eggs, opt for pasture-raised when possible as they typically contain more omega-3 fatty acids and vitamins. For mayonnaise, choose varieties made with avocado oil or olive oil without added sugars to keep the recipe truly keto-friendly.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Eggs | 8 large eggs | Choose pasture-raised for best flavor and nutrition |
| Fats | 1/2 cup mayonnaise | Use avocado or olive oil-based mayo with no added sugars |
| Aromatics | 1/4 cup celery, 2 tbsp onion | Always use fresh, crisp vegetables for the best texture |
| Seasonings | Salt, pepper, mustard, herbs | Adjust quantities to personal taste |
How to Make Keto Egg Salad
Creating the perfect keto egg salad begins with properly cooking your eggs. Achieving the ideal hard-boiled egg—one with a fully set but still creamy yolk and tender whites—forms the foundation of this recipe. The process is simple but requires a bit of attention to timing.
- Boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
- Cook precisely: Once boiling, remove from heat, cover, and let sit for exactly 9 minutes for perfectly cooked hard-boiled eggs.
- Ice bath preparation: While eggs are cooking, prepare a bowl with ice water.
- Cool rapidly: Transfer the eggs immediately to the ice bath and let cool for 10 minutes. This stops the cooking process and makes peeling easier.
- Peel carefully: Gently tap eggs against a hard surface and roll to crack the shell all over, then peel under cool running water.
- Chop the eggs: Using a knife or egg slicer, chop the eggs to your desired consistency. Some prefer a chunky texture while others like a smoother egg salad.
- Mix ingredients: In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and dill.
- Season: Add salt and pepper, then taste and adjust seasonings as needed.
- Chill: For best flavor, refrigerate the keto egg salad for at least 30 minutes before serving to allow flavors to meld.
Pro tip: For easier peeling, use eggs that are at least a few days old rather than very fresh eggs, as the shell separates more easily from the white in slightly older eggs.
Tips for Making Keto Egg Salad
Mastering this homemade keto egg salad recipe comes down to understanding a few key techniques that elevate it from good to exceptional.
- Perfect egg doneness: Cook eggs just until hard-boiled—overcooked eggs develop a greenish ring around the yolk and a sulfur smell
- Consistent egg pieces: Cut eggs to a similar size for uniform texture throughout the salad
- Texture balance: Include both creamy (mayo, egg yolk) and crunchy elements (celery, onion) for an interesting mouthfeel
- Cold ingredients: Work with chilled ingredients for the best consistency in your final egg salad
| Technique | Recommendation |
|---|---|
| Egg chopping | For chunky texture, use a knife; for even pieces, try an egg slicer in multiple directions |
| Seasoning | Add salt gradually and taste as you go—eggs absorb salt differently depending on their size |
| Mixing | Fold ingredients gently rather than stirring vigorously to maintain texture |
| Fat ratio | Adjust mayonnaise quantity based on egg size and personal preference for creaminess |
The egg yolks provide natural creaminess, so you can sometimes use less mayonnaise than you might think. Start with slightly less than called for and add more if needed. This approach helps maintain the protein-to-fat ratio that makes this recipe perfect for keto meal plans.
Make-Ahead Instructions
One of the great advantages of this easy keto egg salad recipe is how well it works for meal planning. You can prepare components or the entire salad in advance to streamline your week.
You can hard-boil eggs up to 7 days in advance and store them unpeeled in their shell in the refrigerator. This makes it easy to quickly assemble your egg salad on demand. The chopped vegetables (celery and onion) can be prepared up to 2 days ahead and stored in sealed containers in the refrigerator.
For complete make-ahead preparation, you can mix the entire keto egg salad up to 3 days before serving. Store in an airtight container and give it a quick stir before serving to refresh the texture.
Pro tip: If making the complete egg salad in advance, you may want to add just 3/4 of the mayonnaise initially, then stir in the remaining portion just before serving to maintain optimal creaminess.
Storing Leftovers
Proper storage is crucial for maintaining both the flavor and safety of your keto egg salad. Due to the egg and mayonnaise content, food safety is particularly important.
Always store leftover keto egg salad in an airtight container in the refrigerator immediately after serving. Keep at 40°F (4°C) or below at all times. Properly stored, the egg salad will maintain peak quality for up to 3 days.
Glass containers work particularly well for storage as they don’t absorb odors or stains. If using plastic containers, choose ones that are designated for food storage and are BPA-free.
Never leave egg salad at room temperature for more than 2 hours (or 1 hour if the room is warmer than 90°F/32°C). When serving at gatherings, consider keeping the bowl in a larger container filled with ice to maintain safe temperatures.
Freezing Keto Egg Salad
Unfortunately, keto egg salad does not freeze well due to the mayonnaise and egg white content. When thawed, the emulsion in mayonnaise tends to break, resulting in a watery, separated texture that is unappetizing. Additionally, egg whites can become rubbery after freezing and thawing.
Instead of freezing the prepared salad, consider these alternatives:
- Hard-boil and freeze peeled eggs (yolks freeze better than whites)
- Assemble fresh egg salad quickly using frozen and thawed egg yolks
- Prepare smaller batches more frequently for optimal freshness
If you find yourself with too much egg salad, consider repurposing it into other dishes rather than freezing it. Mix it into a cauliflower rice bowl, use it as a topping for a warm keto-friendly vegetable, or thin it slightly with extra mayonnaise to create a protein-rich dressing.
Serving Suggestions
This versatile keto egg salad can be enjoyed in numerous ways that maintain your low-carb lifestyle while delivering satisfying meals.
For a quick lunch, serve your keto egg salad nestled in crisp romaine or butter lettuce leaves for a refreshing wrap. For a more substantial meal, pair with sliced avocado and cooked bacon for a keto-friendly cobb salad interpretation. Hollowed-out bell peppers or tomatoes make beautiful vessels for serving egg salad as an impressive appetizer.
For added crunch and visual appeal, sprinkle with microgreens, alfalfa sprouts, or finely sliced radishes. A light dusting of paprika not only adds color but brings a subtle smoky flavor that complements the eggs beautifully.
Beverage pairings that work well include:
- Unsweetened iced tea with lemon
- Sparkling water with cucumber slices
- Light-bodied white wine like Sauvignon Blanc (if within your carb allowance)
- Coffee with heavy cream for a satisfying breakfast pairing
Serve your keto egg salad chilled but not ice-cold for the best flavor experience. Remove from refrigeration about 10 minutes before serving to allow the flavors to fully express themselves.
FAQ
Can I use a different type of mayonnaise for keto egg salad?
Yes, any full-fat, sugar-free mayonnaise works well in this recipe. Avocado oil mayonnaise is an excellent choice for its healthy fat profile, while olive oil mayonnaise offers a different flavor dimension. You can also substitute part or all of the mayonnaise with mashed avocado for a different flavor profile while maintaining the keto-friendly status.
How can I add more flavor to my keto egg salad?
Try incorporating additional herbs like chives, tarragon, or parsley. A pinch of curry powder or everything bagel seasoning adds interesting dimension. Other keto-friendly additions include chopped bacon, diced avocado, a splash of hot sauce, or a teaspoon of capers.
My egg salad seems too dry. How can I fix this?
Add additional mayonnaise one tablespoon at a time until you reach your desired consistency. Alternatively, a splash of olive oil or a tablespoon of sour cream can add moisture without significantly changing the flavor profile.
Is this recipe suitable for meal prep?
Absolutely! This keto egg salad keeps well for up to 3 days in the refrigerator, making it perfect for meal prep. Store in individual portions in airtight containers for grab-and-go lunches throughout the week.
Can I reduce the fat content while keeping this recipe keto-friendly?
While the fat content is beneficial for a ketogenic diet, you can reduce it slightly by using fewer egg yolks (removing 2-3 yolks) and replacing some of the mayonnaise with Greek yogurt. However, keep in mind that fat is an important energy source on a keto diet, and reducing it too much may impact both the flavor and the macronutrient balance of the dish.
