Easy Keto Egg Salad Recipe

There’s something incredibly comforting about a chilled bowl of creamy egg salad, especially when you’re following a low-carb lifestyle. This Easy Keto Egg Salad is velvety, rich, and packed with flavor from simple ingredients you probably already have on hand.

this Recipe

I first started making this version of egg salad during my first round of keto, when I needed something fast, filling, and satisfying between Zoom meetings. It's since become my go-to for quick lunches and easy meal prep, and the best part? It takes less than 10 minutes to whip up once the eggs are boiled.

Let’s dive into what makes this keto egg salad so good you’ll crave it whether you're counting carbs or not.

Why You'll Love This Easy Keto Egg Salad Recipe

Get ready to meet your new lunchtime staple. This egg salad is not only low in carbs, but also creamy, tangy, and incredibly satisfying.

First off, it’s lightning fast. If your eggs are already hard-boiled, you can have this entire recipe ready in under 10 minutes. It’s the ultimate “I’m hungry and don’t want to cook” solution.

This recipe is also wonderfully keto-friendly. With healthy fats from mayo and the naturally low-carb base of eggs, it's ideal for keeping you full and fueled while staying in ketosis.

Budget-conscious? You’re in luck. Eggs are one of the most affordable proteins out there, and the rest of the ingredients are pantry staples. No fancy trips to specialty stores needed.

And let’s not forget how versatile this egg salad is. Serve it in lettuce wraps, spoon it into avocado halves, or pile it onto low-carb bread. However you enjoy it, this recipe adapts to your mood and your macros.

Now let’s take a closer look at what goes into making this creamy keto classic.

Ingredients Notes

The beauty of this egg salad lies in its simplicity. Every ingredient plays a role in creating that rich, tangy flavor and creamy texture that makes this dish so crave-worthy.

Eggs are the heart of this recipe. You'll want them hard-boiled and fully cooled. I recommend boiling them for about 10 minutes, then plunging them into an ice bath to make peeling easier. The yolks provide richness, while the whites add protein and substance.

Mayonnaise is what gives this salad its signature creaminess. Use a high-quality, full-fat mayo for the best texture and flavor. If you're following strict clean keto, look for one made with avocado oil.

Dijon mustard adds a subtle sharpness and complexity that elevates the overall taste. It balances out the richness of the eggs and mayo without overpowering the dish.

Celery provides a crunchy contrast to the creamy base. Finely chopped, it adds a refreshing bite and a touch of fiber. It’s optional, but highly recommended for texture.

Seasonings like salt, pepper, and a pinch of smoked paprika pull everything together. The paprika adds a hint of warmth and color that makes the dish pop.

As for equipment, all you need is a medium bowl, a fork (or potato masher) for mixing, and a knife for chopping. If you’re prepping eggs in batches, a basic egg slicer can speed things up.

How To Make This Easy Keto Egg Salad

Making keto egg salad is as easy as boiling water—literally. Once your eggs are ready, the rest comes together in a flash.

Start by hard-boiling your eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let them sit for 10-12 minutes. Then transfer the eggs to a bowl of ice water to cool completely. This helps the shells come off cleanly and prevents overcooked yolks.

Once the eggs are cooled and peeled, chop them roughly or mash them in a bowl, depending on the texture you prefer. Some people like chunkier pieces, while others prefer a smoother spread—go with what works for you.

Add your mayonnaise, Dijon mustard, and chopped celery to the eggs. Use a fork or spatula to gently fold the ingredients together until well mixed but not overly mashed. You want everything to hold together without turning into a paste.

Season your egg salad with salt, pepper, and paprika. Start with a pinch of each, then taste and adjust as needed. If you're feeling fancy, a sprinkle of fresh dill or chopped chives adds a fresh, herby twist.

The total time from start to finish is about 25 minutes, including boiling and cooling the eggs. If you prep your eggs ahead of time, you're looking at less than 10 minutes for a protein-packed, keto-approved meal.

Storage Options

This egg salad stores beautifully, making it perfect for meal prep or make-ahead lunches. Simply transfer the mixture into an airtight container and refrigerate.

It will keep well in the fridge for up to 4 days, though it’s best eaten within the first two for peak freshness and texture. The mayo helps preserve the eggs and flavors, but the celery may soften slightly over time.

Avoid freezing, as the texture becomes watery and unappealing once thawed. Stick to refrigeration for best results.

When it comes to reheating—don’t! This dish is meant to be enjoyed cold or at room temperature. Just give it a quick stir and maybe a sprinkle of extra paprika before serving.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak to your tastes or what you have on hand.

Want to add more protein? Try mixing in a few chopped slices of bacon or even canned tuna for an extra punch of flavor and satiety. It transforms the dish into something heartier and great for dinner too.

If you’re not a fan of mayonnaise, try subbing in mashed avocado or Greek yogurt (just be mindful of the carb content in yogurt if you’re strictly keto). Both give a creamy texture with a bit of a twist.

For a spicy kick, add a few dashes of hot sauce or a spoonful of sriracha. It adds depth and heat that pairs beautifully with the creamy base.

You can also experiment with herbs—fresh dill, parsley, or chives all bring a light, refreshing note that balances out the richness.

Don’t be afraid to get creative with how you serve it, either. Wrap it in butter lettuce leaves, scoop it onto cucumber rounds, or pile it into halved avocados for an Instagram-worthy keto lunch.

This recipe is endlessly adaptable, so feel free to play around and find your perfect version. You really can’t go wrong.

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