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Keto Egg Salad

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.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Salad
Cuisine: American
Calories: 270

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.