This easy keto egg salad is perfect for a quick lunch and can be prepared ahead. You only need a few ingredients and it's ready in minutes. It is so simple and simply delicious. Serve it on low carb bread or in a crisp lettuce leaf.
After publishing my bell pepper sandwich last week, I decided I needed to add more super easy lunches to my recipe collection.
Being on a low carb diet, I naturally eat a fair amount of eggs. They are filling and a great source of protein. Scrambled, fried or boiled, hot or cold - there is no way I won't enjoy them.
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 than a classic egg salad, since all ingredients are naturally low in carbs anyway.
I add finely chopped celery to my version because I love a little crunch. And of course, I am using a homemade mayonnaise that's made with olive oil.
🌟 Why You'll Love This Recipe
- Ready in minutes
- Delicious flavor, soft and creamy texture with a little crunch from the celery
- High in protein
- Filling and satisfying
- Gluten-free, low carb and keto
- Great for meal prep
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.
- 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
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Hard-boil the eggs. Bring a saucepan with water to the boil. Turn the heat down to a simmer and lower the eggs into water with a spoon. Cook for 9 minutes. Then, put the eggs into a bowl with very cold water to stop them from cooking. Let them cool, then peel.
Chop. Chop the eggs into small pieces. I like to also mash them with a fork to make them even smaller. Then, chop the celery and the spring onions very finely.
Mix. Stir the lemon juice and mustard into the mayonnaise in a large bowl.
Add the chopped vegetables...
...and then the hard-boiled eggs. That's it!
Don't overcook eggs. You need to put 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.
How to make eggs easy to peel: 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.
In my opinion, egg salad goes hand in hand with cress. It's a classic combination and the slightly peppery notes of the cress work so 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.
These add-ins taste great in this salad:
- chopped avocado
- cucumber (only the firm part, not the soft inside)
- bell pepper
I would stir in any additional vegetables straight before eating as they may release liquid and make the salad watery.
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. Romaine 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
- 90 second bread
- English muffins
- coconut flour bread
- chia seed crackers
- flaxseed crackers
Egg salad keeps well in an airtight container in the fridge for up to 3 days.
Refrigerating the salad actually makes it taste even better. It gives the flavors time to meld.
I don't recommend to freeze it. Neither boiled egg nor mayonnaise freeze well.
Here are more keto egg recipes to try:
- Egg White Wraps - 2 Ingredients!4 Minutes
- Perfect Keto Scrambled Eggs5 Minutes
- Deviled Egg Easter Chicks35 Minutes
- Chorizo Egg Muffins25 Minutes
Tried this recipe? Give it a star rating below!
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Keto Egg Saladfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 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
- 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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Thank you for reminding me that egg salad exists! We had it on lettuce leaves and it was filling and delicious. Will definitely make this recipe again.
Made this for lunch and WOW it was so so easy to make and really yummy I’m such a sucker for egg dishes and I’ve tried all the others you’ve made but this is my new fave, thank you!!! I smushed mine into a hollowed out bell pepper❤️