This easy keto egg salad recipe is one of the easiest egg dishes you can make. It is so creamy and delicious, and you can make it your own by adding your favorite ingredients!
This low-carb egg salad is a delicious five-minute dish that's so easy to prepare! I love that it is minimal effort and yet it has loads of flavor.
It is also protein-packed and an excellent way to start your mornings. With 36 grams of fat per serving, this recipe is a great way to load up on healthy fats!
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Is egg salad keto-friendly?
The classic egg salad recipe can be keto-friendly, but it depends mainly on the ingredients used. Some ingredients might contain carbs and sugars that might make you go over your carb allowance for the day.
I prefer to make my own low carb egg salad so I can control what ingredients go into it.
Ingredients used to make this keto salad
This easy recipe contains just a handful of ingredients.
- Eggs: I use 6 large eggs for this recipe.
- Mayonnaise: I prefer to make my mayonnaise at home so that I can be sure it contains all low carb ingredients. Many store-bought ones contain hidden sugars and carbs that are not allowed when living a keto lifestyle. My homemade mayonnaise is quick and easy to prepare and tastes so delicious, that you would never guess it's keto! If you choose to buy mayo from the grocery store, make sure you get sugar-free mayo.
- Dijon Mustard: This is the secret ingredient that gives an extra dimension of flavor due to its sharp, tangy taste.
- Scallions: These will add flavor and color to the salad.
- Spices: I use black pepper, garlic powder, salt, and just a pinch of cayenne pepper for this recipe.
How to make this creamy egg salad
First, boil your eggs.
- Boil the eggs by placing them in a pot and adding just enough water to cover them.
- Bring to a rolling boil, turn off the heat and let the eggs steam, covered, for 10 minutes.
- Then take them out and put them in an ice bath for 5 minutes before you peel them. You can also use this handy-dandy egg cooker to boil the eggs quickly.
Next, make the egg salad.
- Place the eggs in a large bowl and mash them using a fork. You can also chop them up roughly to add texture to the dish.
- Add the other ingredients to the chopped eggs in the bowl and mix up them thoroughly.
- Refrigerate till it is cold or serve immediately!
Storing and Reheating
This healthy egg salad will keep fresh for a day or two in the fridge, in an airtight container. No need to reheat the egg salad, it's best served cold. For best results, take it out of the fridge when you're ready for it and enjoy!
What can I eat this recipe with?
This easy egg salad is delightfully versatile, so you can serve it in different ways. Enjoy it alone as a quick side dish, add it to lettuce wraps for a quick lunch, or smother it in between keto bread slices for a delicious sandwich.
Tips and variations
- You can prepare all the ingredients in advance and mix them up when you're ready.
- Make sure to use hard-boiled eggs for this recipe. It won't be as good with medium-boiled or runny eggs.
- You can skip the cayenne pepper if you don't like heat, but this recipe calls for just a pinch for a little heat.
Recipe variations
- Add a few drops of sriracha hot sauce or your preferred hot sauce for an exciting alternative.
- You can replace the mayonnaise with Greek yogurt, cream cheese, or sour cream.
- Mix in some crumbled bacon and chopped red or green onions if you like it crunchy.
- Add some avocado to make creamy avocado egg salad.
- If you want slightly sweet egg salad, use sweet mayo instead.
Frequently asked questions
There is roughly 1g of carbs in egg salad per serving. It also has 385 calories, 36g of fat and 12g of protein, so go ahead and indulge in this healthy dish guilt-free!
It is perfectly okay to eat eggs every day when you're on a keto diet. They contain 5g of fats, 6g of protein, and less than a gram of carbs. Eggs are a keto staple and help provide much-needed nutrients.
Need more keto egg recipes? Next time, try these!
Shakshuka for One (North African Poached Eggs)
Recipe
Keto Egg Salad
Equipment
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 1/2 tsp dijon mustard
- 2 scallions chopped
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp salt or to taste
- pinch of cayenne pepper
Instructions
Boil your eggs
- Boil the eggs by placing them in a pot and adding just enough water to cover them.
- Bring to a rolling boil, turn off the heat and let the eggs steam, covered, for 10 minutes.
- Then take them out and put them in an ice bath for 5 minutes before you peel them.
Make the egg salad
- Place the eggs in a large bowl and mash them using a fork. You can also chop them up roughly to add texture to the dish.
- Add the other ingredients to the chopped eggs in the bowl and mix up them thoroughly.
- Refrigerate till it is cold or serve immediately!
Notes
- You can prepare all the ingredients in advance and mix them up when you're ready.
- Make sure to use hard-boiled eggs for this recipe. It won't be as good with medium-boiled or runny eggs.
- You can skip the cayenne pepper if you don't like heat, but only a very little quantity is added.
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