Easy Keto Egg Salad – Perfect for Meal Prep & Snacking

Keto Egg Salad is one classic low-carb dish that’s all simplicity, taste, and nutrition in every bite. If you’re on a ketogenic diet, you’ll know that it’s all about loading up on healthy fats and good protein without going over your daily carb allowance—and this egg salad is just the right fit for such a meal plan. This is rich, savory, and downright satisfying, whether you present it as a quickie lunch, as a side dish, or even as a post-workout snack.

Whether you’re new to keto or a low-carb expert, Keto Egg Salad is a classic recipe to include in your toolkit. It’s simple, affordable, and seriously good, proving that healthy keto living doesn’t necessarily mean sacrifice on taste or gratification.

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Keto Egg Salad Recipe

Let us talk about the Egg Salad recipe. It is a quick, easy, and healthy salad composed of boiled eggs, creamy mayonnaise, mustard, and a mix of spices. The salad is easy to prepare according to your preference and within minutes, so it is keto dieter’s heaven. Let us talk about the ingredients, tools, and procedures that you will require to prepare this healthy dish.

Keto Egg Salad

Keto Egg Salad is a creamy, high-protein dish perfect for low-carb meals. It's quick to prepare and packed with flavor, making it a keto go-to.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 5 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Salad

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 6 Large Eggs
• ¼ cup Mayonnaise (use avocado oil mayo for keto-friendly option)
• 1 tsp Yellow Mustard
• 1 tbsp Chopped Celery (optional for crunch)
• 1 tbsp Chopped Red Onion
• Salt and Pepper to taste
• ½ tsp Paprika (optional for flavour and colour)
• 1 tsp Fresh Dill or Parsley (optional for garnish)

Equipment

• 1 Medium Saucepan
• 1 Mixing Bowl
• 1 Knife
• 1 Spoon or Fork (For Mashing)
• 1 Measuring Spoons

Method

 

1. Boil the eggs: Place eggs in a pan and cover them with cold water. Bring to a boil, then cover, turn off heat, and let them sit for 10 minutes.
2. Cool and peel: Drain the hot water and place eggs in cold water or ice bath for 5 minutes. Peel once cooled.
3. Chop the eggs: Roughly chop the eggs or mash them with a fork, depending on your preferred texture.
4. Mix ingredients: In a mixing bowl, combine chopped eggs, mayonnaise, mustard, celery, and red onion.
5. Season: Add salt, pepper, and paprika. Stir well to combine.
6. Chill (optional): Let the salad rest in the refrigerator for 5–10 minutes to let the flavors blend.
7. Serve: Garnish with dill or parsley and enjoy on lettuce wraps, low-carb bread, or on its own.

Notes

• Use older eggs—they peel more easily after boiling.
• Don’t overmix if you prefer a chunky texture.
• Add a splash of lemon juice for extra freshness.
• Refrigerate any leftovers in an airtight container for up to 3 days.
• You can add bacon bits or avocado for extra fat and flavor.

Keto Egg Salad Nutrition

Frequently Asked Questions

Ques: Can I make keto egg salad ahead of time?
Ans: Yes, store it in the fridge for up to 3 days.

Ques: Is mayo keto-friendly?
Ans: Yes, just use sugar-free or avocado oil-based mayo.

Ques: Can I add avocado to egg salad?
Ans: Absolutely! It adds healthy fats and creaminess.

Ques: How do I serve keto egg salad?
Ans: Try lettuce wraps, low-carb bread, or eat it plain.

Ques: Is this egg salad gluten-free?
Ans: Yes, all ingredients used are naturally gluten-free.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.