Easy Keto Egg Salad Recipe

There's something incredibly comforting about a bowl of creamy egg salad. The silky texture of mashed eggs, the slight crunch from fresh celery, and the tangy zing of mustard all come together to create a dish that’s not only satisfying but also refreshingly light.

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I first whipped up this keto-friendly egg salad during a busy work-from-home week. I needed something quick, filling, and low in carbs—and it delivered on every front. Since then, it’s become a go-to lunch staple that I can make ahead and enjoy for days. Let’s dive into what makes this recipe a must-try.

Why You'll Love This Easy Keto Egg Salad

Get ready to fall head over heels for this classic-with-a-twist dish. Whether you're deep into your keto journey or just looking for a simple, healthy meal prep option, this egg salad has something for everyone.

First and foremost, it’s truly easy to make. With just a handful of everyday ingredients and a short prep time, you can have a full batch ready in under 20 minutes. It’s perfect for those last-minute lunch plans or weekday meal preps.

It’s also extremely budget-friendly. Eggs are one of the most affordable protein sources out there, and most of the other ingredients are pantry staples—making this dish as gentle on your wallet as it is on your waistline.

This egg salad is naturally low in carbs, high in healthy fats, and packed with protein, making it ideal for keto eaters. But even if you're not following a strict diet, you'll love how light yet satisfying it feels.

And let’s not forget the versatility. Serve it in lettuce wraps, stuffed in avocados, over a bed of greens, or straight from the bowl—it’s delicious every which way. Next, let’s talk ingredients and why they matter.

Ingredients Notes

The beauty of this egg salad lies in its simplicity. Each ingredient serves a purpose, from adding creaminess to giving the salad just the right amount of crunch and flavor.

Start with hard-boiled eggs—the star of the show. For best results, use eggs that are a few days old, as they’re easier to peel. Boil them just until the yolks are fully set but not chalky. Once cooled, a rough chop gives the perfect balance of texture.

Next up is mayonnaise, which gives the salad its creamy, rich base. Opt for a high-quality, keto-approved mayo made with avocado or olive oil. It not only keeps the dish keto-friendly but also adds a silky finish that coats every bite.

To balance the richness, you’ll need Dijon mustard. This ingredient adds a touch of sharpness and tang that lifts the whole flavor profile. A little goes a long way, so start with a small amount and adjust to taste.

Celery adds a welcome crunch and freshness that breaks up the creaminess. Dice it finely so that it blends evenly throughout the salad without overwhelming any bites.

All of this comes together with a dash of salt, pepper, and paprika. These seasonings round out the flavor and add just a hint of warmth and depth. If you like a little heat, you can toss in a pinch of cayenne or crushed red pepper flakes.

As for equipment, you’ll just need a medium mixing bowl, a fork or potato masher for the eggs, and a good knife for chopping. No fancy gadgets required here—just wholesome ingredients and a few simple tools.

How To Make This Easy Keto Egg Salad

This egg salad is as straightforward as it gets, but a few small tips can take it from good to absolutely delicious.

Begin by boiling your eggs. Place them in a pot of cold water, bring to a boil, then reduce the heat and simmer for 9–10 minutes. Once done, plunge them into an ice bath to cool quickly and make peeling easier.

Once the eggs are cool, peel and roughly chop them. You want some variation in texture—small crumbles and larger chunks give the salad body and character. Add the chopped eggs to a mixing bowl.

Next, stir in your mayonnaise and Dijon mustard. Start with a small amount and fold everything together gently. You’re looking for a creamy consistency that still holds some shape, not a paste.

Toss in your finely diced celery, then season with salt, pepper, and a light sprinkle of paprika. Give everything another gentle mix. Taste and adjust—this is where you can add more mustard, a dash of hot sauce, or even a squeeze of lemon juice for brightness.

Once it’s all combined, chill the salad in the fridge for at least 15 minutes. This resting time allows the flavors to meld and makes the salad taste even better. Serve cold and enjoy as is or with your favorite low-carb vehicle.

From start to finish, you’re looking at about 20 minutes of total time, with only a few minutes of actual hands-on prep. It’s the perfect example of a quick win in the kitchen.

Storage Options

One of the best things about this keto egg salad is how well it stores. It’s ideal for meal prep, and the flavor only improves with time.

Store any leftovers in an airtight container in the fridge. It’ll stay fresh for up to 4 days, making it perfect for making ahead on Sunday and enjoying throughout the workweek.

Avoid leaving it at room temperature for extended periods, especially if you're serving it outdoors. The mayo and eggs can spoil quickly, so return any unused portions to the fridge promptly.

If you’re packing it for lunch, use a cold pack or insulated container to keep it cool and safe. This way, you can enjoy it worry-free, whether you're at your desk or on the go.

To reheat—just kidding! This dish is meant to be served cold. No reheating necessary, just give it a quick stir and you’re good to go.

Variations and Substitutions

Egg salad is a classic for a reason, but there are so many ways to make it your own. Feel free to get creative and tailor this to your taste or dietary needs.

For extra flavor, try adding chopped dill pickles or a spoonful of pickle juice. It adds a zesty tang that complements the richness of the eggs and mayo beautifully.

Want more protein? Mix in some diced cooked bacon or shredded rotisserie chicken. These add-ins make the salad even more filling and turn it into a heartier meal.

You can also swap the celery for chopped green onions or red bell pepper. Both add crunch and color, giving the dish a fresh twist without adding carbs.

Not a fan of mayo? Try substituting with mashed avocado or plain Greek yogurt. These options keep the texture creamy while offering a different nutritional profile.

Finally, try changing up the presentation. Serve it in halved avocados, wrap it in lettuce leaves, or scoop it onto cucumber slices for a low-carb party snack. The possibilities are endless.

The key here is flexibility. Once you’ve got the base recipe down, don’t be afraid to experiment and make it your own. You might just stumble on your new favorite variation.

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