Easy Keto Egg Salad Recipe

There's something incredibly comforting about a good egg salad — creamy, tangy, and satisfying in every bite. This Easy Keto Egg Salad brings all the nostalgic flavors of the classic version but with a low-carb twist that’s perfect for anyone following a ketogenic lifestyle.

this Recipe

I started making this recipe during my first keto reset, mostly out of desperation to use up a dozen hard-boiled eggs. What I didn’t expect was how much I’d love it. It’s now my go-to for quick lunches, picnic spreads, and even a last-minute dinner when I don’t feel like cooking.

Ready in minutes, this egg salad is rich, creamy, and endlessly customizable — making it a staple you'll want to keep in your meal prep rotation.

Why You’ll Love This Easy Keto Egg Salad

Say hello to your new favorite low-carb lunch! This Easy Keto Egg Salad is a no-fuss, full-flavor dish that checks all the boxes.

First, it’s ridiculously quick and easy. You can whip this up in under 15 minutes if your eggs are already boiled — it’s honestly one of the simplest recipes in the keto playbook. Perfect for beginners or anyone short on time.

It’s also super satisfying. Thanks to the healthy fats from the mayo and the protein-packed eggs, it keeps you full and fueled for hours without any post-lunch crash.

Did I mention it’s budget-friendly? Eggs are one of the most affordable proteins out there, and most of the ingredients are probably already in your fridge or pantry.

Lastly, it’s versatile and meal-prep friendly. Serve it in lettuce wraps, on top of a salad, or eat it straight with a spoon (guilty!). It stores beautifully, so you can make a batch and enjoy it for days.

Whether you're deep into keto or just looking for a satisfying, low-carb meal, this egg salad is about to become a go-to favorite.

Ingredients Notes

The beauty of this egg salad lies in its simplicity. You only need a handful of everyday ingredients, but each one plays a key role in creating that classic, crave-worthy flavor.

Eggs are obviously the star here. I like using large eggs, boiled to that perfect point where the yolks are set but still creamy. You can boil them fresh or use pre-cooked eggs if you're in a hurry. Pro tip: an ice bath makes peeling a breeze!

Mayonnaise gives the salad its rich, creamy texture. I recommend using a high-quality mayo or even a homemade version if you’re up for it. For those keeping it extra clean, choose a brand made with avocado oil for a more keto-friendly fat profile.

Mustard adds that zingy bite that balances out the richness. I go with Dijon for its smooth tang, but yellow mustard works just as well if you’re after a more classic deli-style flavor.

Celery and red onion bring the crunch and a little freshness to each bite. Don’t skip these – they add texture and cut through the richness beautifully. If raw onion is too strong for your taste, soak it in cold water for 10 minutes before mixing it in.

You don’t need any special equipment for this recipe — just a cutting board, a sharp knife, a bowl, and a fork or spoon to mix everything together. If you're making big batches, a potato masher or pastry cutter works great for mashing the eggs to your preferred consistency.

How To Make This Easy Keto Egg Salad

Making this egg salad is so simple, you’ll be shocked at how good it tastes for something that takes so little effort.

Start by boiling your eggs. Place them in a pot of cold water and bring to a boil. Once the water starts bubbling, set a timer for 10 minutes. After that, transfer the eggs to an ice bath for at least 5 minutes. This stops the cooking process and makes peeling a breeze.

Once peeled, chop the eggs into small chunks. I like a mix of finely diced whites and slightly mashed yolks — it gives the salad a creamy but textured finish. If you prefer a smoother result, you can mash everything more thoroughly.

In a large mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, finely diced celery, and minced red onion. Start with about ¼ cup of mayo and 1–2 teaspoons of mustard, then adjust to your taste.

Give everything a good stir until well combined. This is where you can customize it: add a dash of paprika, a sprinkle of chives, or a little lemon juice if you like a bit more brightness. Taste as you go — seasoning is key!

The entire process takes less than 15 minutes if your eggs are already boiled. Chill it in the fridge for 30 minutes if you want the flavors to meld, but it’s totally fine to dig in right away.

Storage Options

This egg salad is a dream when it comes to leftovers. It stores beautifully and actually tastes even better the next day as the flavors meld.

Keep any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Make sure to give it a good stir before serving, especially if it has been sitting for a while.

If you're meal prepping, you can portion it into single-serve containers for easy grab-and-go lunches. Just store it separately from any lettuce wraps or salad greens to prevent sogginess.

Avoid freezing egg salad — the texture becomes watery and unpleasant when thawed. Stick to fridge storage for best results.

When it comes to reheating...don’t. This dish is meant to be served cold or at room temperature. Simply give it a quick stir and enjoy it straight from the fridge.

Variations and Substitutions

This egg salad is endlessly flexible — perfect for making it your own with whatever you have on hand.

If you want to change up the flavor, try adding chopped dill pickles or a spoonful of pickle juice for an extra tangy punch. Fresh herbs like dill, parsley, or chives also make a great addition for a fresh, herby note.

For extra protein or crunch, try mixing in some chopped cooked bacon, crumbled feta, or even diced avocado. Just keep in mind that avocado may brown if stored too long.

If you're not a fan of mayo, you can substitute half of it with sour cream or Greek yogurt. This will still give you a creamy texture with a slightly tangier flavor profile — plus, it's a great way to lighten things up a bit.

Looking to add some heat? A dash of hot sauce, a pinch of cayenne pepper, or even some diced jalapeños can add just the right amount of kick.

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