My easy keto egg salad requires only a few ingredients and it is ready in minutes. It is a great sandwich filler for low carb bread, but I also eat it on cucumber slices or spoon it into lettuce leaves.
This low carb egg salad is a delicious simple lunch that I make on a regular basis. It is filling, satisfying and can be prepped in advance.
In fact, it doesn't taste much different to a classic egg salad, since all ingredients are naturally low in carbs anyway.
But of course, I added a few tweaks to make it taste rather irresistible.
Also try my bell pepper sandwich!
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🌟 Why I Love This Recipe
A simple pleasure. Egg salad is a simple dish, but everything about it is JUST RIGHT. The overall texture is soft and creamy, but there is also a little crunch from celery and scallions. Similarly, the mayonnaise is jazzed up with just the right amount of lemon juice and mustard to excite the tastebuds.
High protein. Egg salad is high in protein and also high in fat. This means it is filling but only 1.1g net carbs per serving.
Ingredients
Here are the ingredients you'll need:
- Eggs - room temperature so they don't crack when you boil them. Also, it is best to use older eggs. Very fresh eggs are harder to peel.
- Keto mayonnaise - or buy a keto friendly mayo with avocado oil or olive oil. Regular mayonnaise is made with inflammatory vegetable oils and you want to avoid these on keto.
- Lemon juice - must be fresh
- Mustard - I used Dijon mustard
- Celery - chopped very finely. Slice the celery ribs lengthways several times before chopping. Adds a lovely crunch.
- Spring onions - also called scallions. I use the green parts over the white because they taste milder.
- Salt and pepper, to taste
See the recipe card for full information on ingredients and quantities.
Instructions
This is how I make my keto egg salad. Here are the basic steps.
Scroll down to the recipe card for the detailed method with timings and nutrition information. In the recipe card, I also explain how to make perfect hard-boiled eggs.
STEP 1
Chop the eggs finely with a sharp knife. I like to also mash them with a fork after that to make them even smaller.
You can also use a box grater.
STEP 2
In a large mixing bowl, stir the lemon juice and mustard into the mayonnaise. Season to taste with salt and pepper.
STEP 3
Next, stir the chopped vegetables into the mayonnaise.
STEP 4
Lastly, add the chopped eggs into the mayonnaise and fold with a spoon or spatula until combined.
Katrin's Top Tips
Don't overcook the eggs. You need to put the hardboiled eggs in a bowl with ice cold water after cooking. Replace the water if necessary. Otherwise, they continue to cook and the egg yolk can get a dark rim.
Refrigerating the salad for 30 minutes actually makes it taste even better. It gives the flavors time to meld.
How To Serve
I like to put the egg salad on a salad leaf and eat it like a sandwich. This is also called a lettuce wrap and I do this with my keto chicken salad and this keto tuna salad, too.
Romaine lettuce works well because it is sturdy.
It's also delicious spooned on cucumber slices.
Of course, you can also spread it on keto bread or eat it with keto crackers. Here are more ideas:
- Almond flour bread
- Keto 90 second bread
- Keto English muffins
- Keto coconut flour bread
- Chia seed crackers
- Flaxseed crackers
Toppings
I topped the egg salad with cress. The peppery notes of the cress work well with the mild taste of the salad.
However, it is also wonderful with fresh dill, parsley or chopped chives. Or, simply sprinkle over a little paprika.
Add-Ins
The following add-ins taste great in keto egg salad:
- chopped avocado
- bacon
- cucumber (only the firm part, not the soft inside)
- bell pepper
Tip: Stir in any additional vegetables straight before eating. They may release liquid and make the salad watery if you store it.
Recipe FAQs
Eggs with a soft or waxy egg yolk are not suitable for egg salad. I recommend that you only use hard-boiled eggs.
You can replace half of the mayonnaise with Greek yogurt. Or, use sour cream instead of mayonnaise.
Use older eggs and cook them in hot water rather than start them off in cold water. This means the membrane between the egg white and the shell is not as strong. Eggs are easy to peel under running cold water.
Storage
Keto egg salad keeps well in an airtight container in the fridge for up to 3 days. If any separation occurs, simply stir it before serving.
Meal prep info: You can hard-boil the eggs up to 4 days in advance and store them in the fridge.
I don't recommend to freeze egg salad. Neither boiled egg nor mayonnaise freeze well.
More Egg Recipes
Here are more keto egg recipes to try:
- Egg White Wraps4 Minutes
- Keto Scrambled Eggs5 Minutes
- Deviled Egg Chicks35 Minutes
- Keto Breakfast Casserole55 Minutes
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Recipe
Keto Egg Salad
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 6 eggs large, room temperature
- ¼ cup celery finely diced, 1 stalk, 40g
- 2 tablespoon spring onion / scallion finely diced, 10g
- ⅓ cup mayonnaise 80g
- 1 teaspoon Dijon Mustard 5g
- ½ tablespoon lemon juice fresh, 6g
- salt and pepper to taste
Instructions
- Bring a pot with water to the boil. Turn the heat down to a simmer and lower the eggs into the water with a spoon. Cook for 9 minutes. Then, put the eggs into a bowl with very cold water to stop them from cooking. Peel under running cold water.
- Chop the eggs into small pieces. I like to also mash them with a fork to make them even smaller.
- Chop the celery and the spring onions very finely. Slice the celery ribs lengthways several times before chopping.
- Stir the lemon juice and mustard into the mayonnaise in a large bowl. Season with salt and pepper to taste.
- Add the chopped vegetables and the fully cooled egg and fold everything together.
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