Keto Egg Salad Recipe

This easy keto egg salad is perfect for a quick lunch and can be prepared ahead. You only need a few ingredients and it is ready in minutes. It is so simple and simply delicious.

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. Keto scrambled eggs, 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.

But of course, I added a few expert keto tweaks!

Jump to:

• 🌟 Why You'll Love This Recipe
• Ingredients
• Instructions
• Add-Ins
• Recipe FAQs
• Toppings
• How To Serve
• More Egg Recipes
• Recipe

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 section contains step by step instructions and photos that show how to make the recipe.

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!

Expert Tips

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.

Refrigerating the salad actually makes it taste even better. It gives the flavors time to meld.

Add-Ins

The following add-ins taste great in this salad:

• chopped avocado
• bacon
• cucumber (only the firm part, not the soft inside)
• bell pepper

Expert tip: Stir in any additional vegetables straight before eating as they may release liquid and make the salad watery.

Recipe FAQs

Toppings

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.

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

More Egg Recipes

Here are more keto egg recipes to try:

Tried this recipe? Give it a star rating below!

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Recipe