Easy Keto Egg Salad Recipe

There's something so comforting about a bowl of classic egg salad – creamy, savory, and just a little tangy. But when you're following a keto lifestyle, finding a version that delivers all the flavor without the carbs can be tricky. That’s where this Easy Keto Egg Salad comes in.

this Recipe

I first whipped this up on a lazy Sunday afternoon when I had a surplus of hard-boiled eggs and zero motivation to cook. What started as a quick kitchen experiment turned into my go-to lunch recipe – low-carb, high-protein, and totally satisfying. It’s now a staple in our fridge, ready for lettuce wraps, quick snacks, or even just spoonfuls straight from the bowl.

Let’s dig into why this keto-friendly twist on a classic is about to become your new meal prep MVP.

Why You’ll Love This Easy Keto Egg Salad

Say hello to the ultimate no-fuss meal. Whether you're following a ketogenic diet or just looking for a low-carb lunch option, this egg salad delivers big on flavor, texture, and simplicity.

Quick and effortless. This recipe comes together in under 20 minutes – especially if you already have hard-boiled eggs ready. It's ideal for last-minute lunches, meal prep Sundays, or even an easy weekday dinner.

Low-carb and high-protein. With zero added sugar and healthy fats from mayo and eggs, it's tailor-made for keto eaters. Each serving is filling without any of the sluggish post-lunch crash.

Incredibly budget-friendly. Eggs, mayo, mustard, and a few pantry spices – that’s really all you need. This meal proves you don’t have to spend a fortune to stick to your health goals.

Versatile and customizable. You can spoon it onto lettuce wraps, serve it with keto bread, or pair it with sliced veggies for dipping. Add-ins like avocado, bacon, or herbs keep things fresh and fun every time.

Whether you're planning a picnic, a quick lunch, or just need something snackable in the fridge, this egg salad is the answer. Now let’s take a closer look at what goes into it.

Ingredients Notes

This recipe keeps it simple with just a few core ingredients that come together to create a creamy, tangy, and totally crave-worthy salad.

Hard-boiled eggs are the star of the show. You'll need about six of them, peeled and chopped. I like to cook mine ahead of time and let them chill for easier handling. The yolks add richness while the whites provide that satisfying bite.

Mayonnaise brings everything together. I always reach for a good-quality, full-fat mayo – preferably one made with avocado oil for that extra dose of healthy fat. If you're feeling adventurous, homemade mayo takes it to another level.

Dijon mustard adds a subtle sharpness that cuts through the richness of the eggs and mayo. It’s the secret ingredient that gives the salad its signature depth of flavor.

Celery and red onion give this dish just the right amount of crunch and zing. The celery adds a fresh snap, while the red onion provides a mild bite. Chop both finely so they blend well with the creamy base.

Seasonings like salt, black pepper, and a touch of smoked paprika round out the flavors. You can also add a sprinkle of garlic powder or fresh dill if you’re in the mood to spice things up.

You won’t need any fancy tools here – just a mixing bowl, a spoon, and a sharp knife. A potato masher or fork works great if you like a more rustic texture.

How To Make This Easy Keto Egg Salad

Making this egg salad is about as simple as it gets, but the results are next-level good. Here’s how to do it step by step.

Start by peeling your hard-boiled eggs and chopping them into small pieces. Some folks prefer a chunkier texture, while others like a smoother mash. I aim for something in between – small, uniform pieces that still hold their shape.

Next, place the chopped eggs in a large mixing bowl. Add your mayonnaise and Dijon mustard right on top. Use a fork or spatula to gently mix everything together. You want it creamy but not overmixed – some egg texture should remain.

Stir in your finely chopped celery and red onion. This is when the salad starts to come alive. The crunch from the celery and the mild heat from the onion balance out the creaminess beautifully.

Now it’s time to season. Sprinkle in salt, pepper, and a little smoked paprika. Taste as you go – the flavors should be balanced and bright. Don’t be afraid to adjust the seasoning to suit your preferences.

If you’re prepping this ahead, cover the bowl and let it chill in the fridge for at least 30 minutes. This gives the flavors time to mingle and intensify. But if you’re impatient (like I often am), go ahead and dig in right away.

From start to finish, you’re looking at about 15–20 minutes – and most of that is just chopping and stirring. Meal prep has never been so satisfying.

Storage Options

This egg salad is a total meal prep dream. Stored properly, it holds up beautifully for days, making it perfect for quick grab-and-go meals.

Keep your keto egg salad in an airtight container in the fridge. It will stay fresh for up to 4 days – just give it a quick stir before serving to redistribute the dressing.

For longer storage, avoid freezing. The texture of mayo-based salads tends to separate once thawed, resulting in a watery, unappetizing mix.

If you're packing lunch for the next day, spoon individual portions into small containers or mason jars. This makes it easy to grab and go, and helps with portion control too.

To rehydrate the salad if it gets a bit thick in the fridge, stir in a teaspoon of mayo or a splash of lemon juice before serving. A quick mix and it’s good as new!

Variations and Substitutions

One of the best things about this keto egg salad is how easily it adapts to your cravings and pantry supplies.

Want to add some extra protein? Crumbled bacon or chopped grilled chicken make fantastic additions. The smoky flavor of bacon pairs especially well with the creamy base.

For a hit of green, stir in some mashed avocado. Not only does it boost the healthy fat content, but it also gives the salad a gorgeous color and velvety texture.

If you're not a fan of raw onion, swap in chives or green onions for a milder taste. They’ll still give you that pop of flavor without being overpowering.

Looking for a little spice? A dash of hot sauce or a spoonful of chopped pickled jalapeños takes this salad from comforting to crave-worthy.

And don’t be afraid to experiment with herbs. Fresh dill, parsley, or tarragon add brightness and make the whole dish feel even more fresh and homemade.

The best part? You can tweak this recipe endlessly and it still turns out delicious. So open the fridge, grab what you've got, and make it your own.

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