Easy Keto Egg Salad Recipe

There’s something so comforting about a chilled bowl of egg salad, especially when it’s creamy, flavorful, and fits right into your keto lifestyle. This Easy Keto Egg Salad is a classic with a low-carb twist—rich in protein, delightfully creamy, and ready in minutes.

I first created this recipe during a weekend meal prep session, hoping to find something that wasn’t just keto-friendly but truly satisfying. Since then, it’s become my go-to for quick lunches, after-gym snacks, and even lazy dinners when I just don’t feel like cooking.

Let’s dive into what makes this egg salad a must-have in your keto recipe collection.

Why You'll Love This Easy Keto Egg Salad

Get ready to meet your new favorite lunch option—this egg salad is creamy, zesty, and ridiculously easy to throw together. Whether you're doing full-on keto or just trying to eat fewer carbs, it's the perfect mix of flavor and function.

First and foremost, it’s incredibly fast. You can have it on the table in under 20 minutes, especially if you’ve got some hard-boiled eggs prepped ahead of time. It’s ideal for busy weekdays or lazy Sundays.

It’s also budget-friendly. Eggs, mayo, and a few pantry staples come together to create something delicious and satisfying, without breaking the bank. A few bucks will yield enough for several meals.

Versatility is another big win here. You can eat it straight from the bowl, wrap it in lettuce, spoon it into an avocado, or pile it onto low-carb toast. It fits every mood and meal.

Finally, it’s filling without being heavy. Thanks to the healthy fats and protein, it keeps you full for hours—no post-lunch slump here.

This egg salad is all about simplicity, flavor, and flexibility—exactly what we all need more of during the week.

Ingredients Notes

The beauty of this keto egg salad lies in its simplicity. With just a handful of ingredients, you’ll be amazed at the flavor you can pack into every bite.

Eggs are the star of the show, of course. I prefer using large, hard-boiled eggs that have been chilled—this helps them slice cleanly and hold their shape in the salad. Six eggs is the sweet spot for this recipe, giving you a generous amount without overwhelming your bowl.

Mayonnaise adds the creaminess that makes egg salad so crave-worthy. Use a full-fat mayo for the best texture and flavor—homemade or store-bought both work well, just make sure there’s no added sugar if you’re keeping it strictly keto.

Dijon mustard brings a subtle tang and depth that cuts through the richness of the mayo. It’s a small addition, but it makes a huge difference in flavor. If you prefer, yellow mustard can work too, though it has a slightly different profile.

Celery and green onions add crunch and freshness. The celery provides that satisfying bite, while the green onions offer a pop of color and a mild onion flavor without overpowering the dish.

You’ll also want salt, pepper, and a touch of paprika to season everything perfectly. Optional additions like chopped dill pickles or a sprinkle of fresh herbs can take this salad to the next level.

No special equipment needed here—just a good knife, a mixing bowl, and a fork or spoon to stir it all together.

How To Make This Easy Keto Egg Salad

Making this keto egg salad is as easy as it gets. If your eggs are already hard-boiled, you’re halfway there. Here’s how it all comes together.

Start by peeling your hard-boiled eggs. If you’re prepping them fresh, plunge them into an ice bath after boiling to make the shells easier to remove. Once they’re peeled, chop the eggs into small chunks—don’t mash them, you want a mix of textures.

In a large mixing bowl, combine the chopped eggs with mayonnaise and Dijon mustard. Start with a few tablespoons of mayo and adjust based on how creamy you like your egg salad. Stir gently to avoid breaking the eggs down too much.

Next, add your finely diced celery and sliced green onions. These add freshness and a little crunch that really balances the richness. Fold them in gently so the salad stays nice and fluffy.

Season with salt, pepper, and paprika. Taste and adjust as needed. A little extra salt can really enhance the flavors, especially if your mayo is on the bland side. The paprika adds just a touch of warmth and color.

Let the egg salad chill in the fridge for at least 15 minutes before serving. This helps the flavors meld together beautifully. You can serve it cold or at room temperature—totally up to you.

From start to finish, this recipe takes about 20 minutes (even less if your eggs are already boiled). What you get is a cool, creamy, crave-worthy salad that tastes like way more work than it is.

Storage Options

One of the best parts about this egg salad? It stores like a dream. Perfect for meal prep or making ahead for a picnic or potluck.

Store your egg salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it a great grab-and-go option for busy weeks.

Avoid freezing this one—mayo doesn’t thaw well and can separate, making the texture unpleasant. This is definitely a fridge-only situation.

If you're packing it for lunch, keep it chilled with an ice pack or in a thermal container to maintain freshness and food safety.

To rehydrate leftovers that have dried out slightly in the fridge, simply stir in a teaspoon of mayo or a splash of lemon juice before serving. It brings the salad right back to life.

Variations and Substitutions

This keto egg salad is endlessly adaptable to your tastes and whatever’s in your fridge. Here are some favorite ways to make it your own.

If you’re looking for extra protein, add in chopped bacon or shredded chicken. Both give a smoky, hearty twist that keeps things interesting and even more satisfying.

Want a little kick? Mix in a dash of hot sauce or some finely chopped jalapeño. You can also use spicy brown mustard instead of Dijon for a bolder flavor.

For a tangy twist, stir in a tablespoon of chopped pickles or a spoonful of pickle juice. It adds brightness and cuts through the richness perfectly.

Not a fan of mayo? Try replacing some or all of it with mashed avocado or Greek yogurt. Just be mindful of the carb count in yogurt if you’re strictly keto.

If you want a more elegant presentation, spoon the salad into halved avocados or serve it as an appetizer in cucumber cups. It instantly feels fancy while still being low-effort.

Don’t be afraid to play with flavors—this egg salad is forgiving and flexible, and the more you make it, the more ways you’ll find to love it.

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