Easy Keto Egg Salad Recipe

There’s something incredibly comforting about a bowl of creamy egg salad—especially when it’s keto-friendly, bursting with flavor, and takes just minutes to make. This Easy Keto Egg Salad is everything you love about a classic lunch staple, with a low-carb twist that fits perfectly into your healthy lifestyle.

I started making this recipe during a stretch of lazy summer lunches when the last thing I wanted to do was turn on the stove for too long. With just a handful of ingredients and a few hard-boiled eggs, this egg salad quickly became my go-to for meal prep, sandwiches (hello, lettuce wraps!), and even quick dinners.

Whether you're following a keto diet or just looking for a light, satisfying dish, this egg salad is here to deliver.

Let’s dive into what makes this recipe a must-have in your weekly rotation.

Why You’ll Love This Easy Keto Egg Salad

If you’ve been searching for the perfect balance of simple ingredients and bold flavor, look no further. This keto egg salad checks every box—from convenience to versatility to good old-fashioned comfort food.

It’s lightning fast to make.
You can whip this up in less than 20 minutes (even faster if you’ve got pre-boiled eggs in the fridge). No fancy tools, no complicated steps—just stir, taste, and serve.

It’s low-carb and high-flavor.
Each bite is packed with creamy richness from mayo, a little tang from mustard, and a pop of freshness from herbs. And with zero added sugar and only trace carbs, it fits beautifully into any keto plan.

It’s meal prep friendly.
This egg salad keeps well in the fridge for up to 4 days, making it a lifesaver for busy weeks. Scoop it into a lettuce cup, serve it on a chaffle, or eat it straight from the bowl—no judgment here.

It’s totally customizable.
Don’t like mustard? Leave it out. Want some heat? Toss in diced jalapeños or a sprinkle of smoked paprika. This recipe is your blank canvas.

This dish is more than just a quick lunch—it’s the kind of recipe that makes keto feel effortless and satisfying.

Ingredients Notes

This egg salad uses just a few everyday staples, but each one plays an important role in bringing it all together. Let’s take a closer look at what you’ll need and why it matters.

Eggs are, of course, the star of the show. For best results, use hard-boiled eggs that have been chilled for at least an hour. This makes them easier to chop and helps the salad hold its structure. I usually boil a batch at the start of the week to keep things easy.

Mayonnaise is what gives this salad its creamy, dreamy texture. Go for a high-quality mayo with clean ingredients—avocado oil-based mayo is my favorite for keto. If you prefer a lighter version, you can sub in part Greek yogurt, though that will slightly increase the carbs.

Dijon mustard adds just the right amount of tang and depth. If you're not a fan of Dijon, yellow mustard works fine too. It’s a small ingredient with a big flavor punch, and it really ties the dressing together.

Celery gives the salad its signature crunch. Don’t skip it! That crisp texture helps break up the creaminess and keeps each bite interesting. If you’re not into celery, finely chopped pickles or cucumbers can work in a pinch.

Fresh herbs and spices—like chives, dill, salt, and pepper—bring this salad to life. Dried dill is fine if that’s what you have on hand, but fresh really pops. A dash of paprika on top is optional but adds a nice visual touch and a bit of warmth.

You won’t need any special equipment—just a mixing bowl, a fork or masher for the eggs, and a spoon. This recipe is truly as low-effort as it gets.

How To Make This Easy Keto Egg Salad

Making this keto egg salad couldn’t be simpler. Here’s exactly how to pull it together, step by step.

Start by boiling your eggs if they aren’t already cooked. Place them in a pot, cover with water, and bring to a boil. Once the water is boiling, turn off the heat and cover the pot. Let the eggs sit for about 12 minutes, then transfer them to an ice bath to cool completely. Once they’re chilled, peel and chop them into small pieces.

Next, grab a medium-sized mixing bowl and add your chopped eggs. Use a fork to mash them slightly if you like a creamier texture, or leave them chunkier for more bite.

Add your mayonnaise, Dijon mustard, salt, pepper, and any other spices you're using. Stir everything together until the eggs are well coated. Taste and adjust the seasoning as needed—this is your moment to make it perfect.

Now it’s time for the crunch. Fold in the finely chopped celery and fresh herbs. Mix gently so the celery stays nice and crisp.

At this point, your egg salad is ready to eat. But if you can resist digging in immediately, chilling it for 30 minutes will let the flavors meld together beautifully.

From start to finish, this recipe takes about 15–20 minutes (not including egg boiling time), making it perfect for those days when you want something fast, fresh, and filling.

Storage Options

This egg salad stores like a dream, making it ideal for meal prepping or easy grab-and-go lunches.

In the refrigerator, keep it in an airtight container for up to 4 days. I recommend glass containers to keep the flavor pure and prevent any fridge odors from seeping in.

If you’re packing it for lunch, a small insulated bag with a cold pack will keep it fresh for several hours. Add your lettuce wraps or low-carb bread right before eating to avoid any sogginess.

Freezing egg salad isn’t recommended, as the texture of the eggs and mayo doesn’t hold up well after thawing. It’s best enjoyed fresh or within a few days of making.

To re-energize the salad after a day or two in the fridge, give it a quick stir and add a fresh pinch of salt or herbs.

Variations and Substitutions

One of the best parts about this keto egg salad is how adaptable it is. You can tweak the flavors, textures, and ingredients to suit your tastes or whatever you have on hand.

If you want extra protein, try adding diced bacon or shredded chicken. Both pair perfectly with the creamy base and add even more staying power to the salad.

For a tangier twist, mix in a tablespoon of pickle relish or chopped dill pickles. This gives the salad a zesty punch that pickle-lovers will adore.

Spice things up with a bit of hot sauce, smoked paprika, or finely diced jalapeños. The heat cuts through the richness and makes for a more exciting bite.

Not a fan of celery? Swap it out for chopped cucumber, radishes, or even a bit of red onion. Just be sure to dice everything finely so the texture stays balanced.

Feel free to experiment with fresh herbs like parsley, basil, or cilantro to keep things fresh and seasonal. This is the kind of recipe that invites creativity.

No matter how you spin it, this easy keto egg salad is a satisfying, low-carb staple you’ll want to make again and again.

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