This Keto Egg Salad is a creamy, dreamy delight that’s as nourishing as it is satisfying. Packed with rich, velvety textures and a perfect balance of flavors, it’s a low-carb staple that never disappoints. In just 15 minutes of prep, you’ll whip together a dish that’s both indulgent and guilt-free.
The crisp freshness of herbs and a hint of tangy mustard elevate every bite, while the smooth, hearty eggs make it incredibly filling. Let it chill for an hour to meld the flavors into something truly irresistible. Whether it’s lunch, a snack, or a light dinner, this salad hits all the right notes. It’s proof that eating well can feel like a treat without compromise.
With its 1-hour chilling time, this egg salad becomes a cool, refreshing meal that’s perfect for busy days or leisurely afternoons. The creamy, slightly tangy dressing clings to each tender egg piece, creating a mouthwatering harmony of textures and tastes. It’s versatile too—pile it onto crisp lettuce wraps, serve it with crunchy veggie sticks, or enjoy it straight from the bowl.
Plus, it’s packed with protein and healthy fats, keeping you energized and satisfied. Simple, wholesome, and bursting with flavor, this recipe is a keto-friendly triumph that’s sure to become a favorite. Dive in and taste the goodness!
What You’ll Need for Keto Egg Salad
- 8 eggs (hard-boiled and chopped)
- ½ cup mayonnaise (use full-fat for creaminess)
- 2 teaspoons Dijon mustard (or substitute with yellow mustard for a milder flavor)
- ¼ cup sliced green onion (substitute with chives if preferred)
- ¼ teaspoon salt (adjust to taste)
- ½ teaspoon pepper (freshly ground is best)
- ¼ teaspoon paprika (for a smoky finish)
- Optional: 1 tablespoon dill pickle juice (adds tanginess)
How to Make Keto Egg Salad
- Prepare the eggs: Hard-boil the eggs, let them cool, peel, and chop them into bite-sized pieces.
- Combine ingredients: In a medium mixing bowl, add the chopped eggs, mayonnaise, Dijon mustard, green onion, salt, pepper, and paprika.
- Mix well: Stir all ingredients until evenly combined. For extra flavor, add dill pickle juice, or adjust seasoning with more salt and pepper if needed.
- Chill and serve: Store the salad covered in the refrigerator for at least 1 hour to let the flavors meld. Serve chilled and enjoy within 3 days for the best quality.
Perfect Pairings: Serving Suggestions for Keto Egg Salad
This keto egg salad is incredibly versatile! Serve it on a bed of fresh greens like spinach or arugula for a light, low-carb meal. For a heartier option, scoop it into butter lettuce cups or spread it on keto-friendly bread or crackers. It also makes a great filling for avocado halves—just scoop out a bit of the avocado and replace it with the egg salad for a creamy, satisfying treat.
Spice It Up: Recipe Variations to Try
Customize your keto egg salad to suit your taste! Add a dash of hot sauce or a sprinkle of cayenne pepper for a spicy kick. If you love herbs, mix in fresh dill or parsley for extra flavor. For a tangy twist, swap the Dijon mustard for whole-grain mustard or add a tablespoon of capers. Feeling adventurous? Stir in crumbled crispy bacon for a smoky, savory upgrade.
Keep It Fresh: Storage and Reheating Tips
Store your keto egg salad in an airtight container in the refrigerator for up to 3 days. To keep it fresh, press a piece of plastic wrap directly onto the surface before sealing the container—this prevents the salad from drying out. Since this dish is best served cold, there’s no need to reheat it. Just give it a quick stir before serving to refresh the texture.
Quick and Easy: Time-Saving Tips
Save time by boiling your eggs in advance! Cook a batch of hard-boiled eggs at the start of the week and store them in the fridge for up to 5 days. When you’re ready to make the salad, simply peel, chop, and mix. If you’re in a rush, use a pre-chopped green onion or skip the slicing altogether. For even faster prep, use a food processor to chop the eggs in seconds!
Common Questions Answered
Can I use Greek yogurt instead of mayo?
Absolutely! Swap the mayonnaise for an equal amount of full-fat Greek yogurt for a lighter, tangier version.
Is this recipe gluten-free?
Yes, as long as your mustard and other ingredients are gluten-free, this salad is safe for gluten-free diets.
Can I freeze it?
Unfortunately, egg salads don’t freeze well due to the mayo and eggs, so it’s best enjoyed fresh or refrigerated.
Keto Egg Salad
Ingredients
- 8 eggs hard boiled and chopped
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¼ cup sliced green onion
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 1 tablespoon dill pickle juice optional
Instructions
- Add all the ingredients to a medium mixing bowl and stir to combine.
- If desired, stir in pickle juice or add additional salt and pepper to taste.
- Store covered in the refrigerator for up to 3 days.