Looking for a quick and easy meal that fits perfectly into your keto lifestyle? This Keto Egg Salad is a creamy, zesty, and protein-packed dish that’s both satisfying and simple to make. Whether you’re prepping lunch for the week or looking for a low-carb snack, this recipe will hit the spot. With a few fresh ingredients, you can whip up this delicious egg salad in no time.

What Makes This Keto Egg Salad So Great?
This low-carb egg salad is more than just a meal—it’s versatile, satisfying, and perfect for anyone on a keto or low-carb diet. Here’s why you’ll love it:
- Low in Carbs: Ideal for those on a keto or low-carb diet, this recipe uses simple ingredients that keep your carb intake low.
- High in Healthy Fats: With the use of mayonnaise, you’ll get plenty of healthy fats to keep you full and satisfied.
- Easy Meal Prep: You can make this recipe ahead of time and store it for quick meals during the week.
- Customizable: Adjust this keto egg salad recipe by adding fresh herbs, veggies, or even crispy bacon for extra texture.
Ingredients for Keto Egg Salad
This healthy egg salad recipe requires just a handful of ingredients:
- 8 large eggs – Hard-boiled and chopped. Eggs provide essential protein and fats, making them perfect for a keto diet.
- ⅓ cup mayonnaise – Choose a keto-friendly version for added healthy fats and creaminess. It forms the base of the dressing.
- ¼ cup red onion – Adds a bit of crunch and mild sweetness that balances the richness of the mayonnaise.
- Juice from ½ lemon – Brightens the flavor with its tangy freshness and helps balance the creamy dressing.
- 2 tablespoons green onion – Provides a mild, fresh onion flavor that complements the other ingredients.
- 1 tablespoon Dijon mustard – Adds a subtle kick and a depth of flavor to the dressing.
- Salt and pepper to taste – Adjust the seasoning to suit your palate, enhancing all the other flavors.

How to Make Low-Carb Egg Salad
This low-carb egg salad recipe is easy to make and requires just a few simple steps:
Step 1: Boil the Eggs
Place your eggs in a pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium and let the eggs cook for 12 minutes. Once done, peel the eggs and roughly chop them.
Step 2: Prepare the Dressing
While the eggs cool, prepare the dressing. In a small bowl, whisk together the mayonnaise, red onion, lemon juice, green onion, Dijon mustard, salt, and pepper. This creates the creamy, zesty base for your egg salad.
Step 3: Combine the Ingredients
Once the eggs are chopped, gently fold them into the dressing until fully coated. Be careful not to mash the eggs too much—you want the egg pieces to stay intact.
Cooking Tips
- Peeling the Eggs: To make peeling easier, place the boiled eggs in ice water immediately after cooking. This helps the shells come off more smoothly.
- Adjusting Creaminess: If you prefer a thicker dressing, reduce the lemon juice or add more mayonnaise. For a lighter salad, use less mayo or substitute part of it with Greek yogurt.
- Texture Preferences: If you like a smoother egg salad, mash the eggs a bit before combining them with the dressing. For a chunkier version, fold the eggs in gently without mashing.

Serving Ideas for Keto Egg Salad
This keto-friendly egg salad can be enjoyed in various ways:
- In lettuce wraps: For a light and refreshing meal, scoop the egg salad into large lettuce leaves.
- With keto bread: Make a sandwich using keto bread for a more filling option.
- On its own: Enjoy it as a simple and filling snack or lunch straight from the bowl.
- With cucumber slices or low-carb crackers: For a crunchy snack, serve the salad alongside sliced cucumbers or keto crackers.
How to Store This Egg Salad
This keto egg salad recipe is perfect for meal prep. Store it in an airtight container in the fridge, and it will stay fresh for up to five days. It’s ideal for busy weeks when you need a quick, grab-and-go option.
Recipe Variations
If you’re looking to change up the flavors, here are a few simple variations:
- Add avocado: For a creamier texture and extra healthy fats, mix in diced avocado.
- Crispy bacon: Sprinkle some bacon bits on top for a crunchy, savory addition.
- Fresh herbs: Add fresh dill, parsley, or chives to bring a burst of freshness.
- Pickles or capers: Add a tangy twist by mixing in chopped pickles or capers.

Why You’ll Love This Low-Carb Egg Salad
This keto egg salad is not just easy to make, but it’s also packed with healthy fats and protein, making it the perfect keto-friendly meal. Whether you’re on the go, meal prepping for the week, or just craving something light and flavorful, this dish has you covered.
So, next time you need a quick, low-carb meal, give this keto egg salad recipe a try—you’ll love how simple and delicious it is!

Keto Egg Salad Recipe
This Keto Egg Salad is the perfect low-carb, high-protein dish to add to your meal plan. In just under 20 minutes, you can whip up a zesty, creamy salad that’s packed with healthy fats and nutrients.
With hard-boiled eggs, mayonnaise, Dijon mustard, and a touch of lemon, this easy recipe delivers a refreshing and satisfying flavor. Whether you’re prepping for lunch or looking for a quick keto-friendly snack, this versatile low-carb egg salad is ideal for any occasion.
Enjoy it on its own, in lettuce wraps, or paired with keto crackers for a delicious meal.
Ingredients
- 8 Eggs
- ⅓ Cup mayonnaise
- ¼ Cup red onion, chopped
- Juice from ½ lemon
- 2 Tbsp green onion, chopped
- 1 Tbsp dijon mustard
- Salt and pepper to taste
Instructions
- Place a large pot over high heat. Fill it with water and bring it to a boil. Reduce to medium heat. Carefully place the eggs inside and let them cook for 12 minutes.
- Remove from heat and discard water. Transfer the eggs to a bowl filled with ice water to stop the cooking process. Peel and roughly chop.
- In a small bowl, combine mayonnaise, red onion, lemon juice, green onion, dijon mustard, and salt and pepper.
- Mix the mayo mixture with the eggs and transfer to a serving bowl.
Notes
For perfectly boiled eggs, place them in an ice bath immediately after boiling. This stops the cooking process and helps the shells slide off more easily.
If you prefer a thicker dressing, add an extra tablespoon of mayonnaise or reduce the amount of lemon juice. For a lighter option, you can replace part of the mayonnaise with Greek yogurt.
To maintain a chunky texture, gently fold the eggs into the dressing without overmixing.
For an extra punch of flavor, sprinkle in some fresh herbs like dill or parsley, or add a pinch of paprika or cayenne for a little heat.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 253mgSodium: 313mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 9g
This nutrition calculations might be incorrect. Please speak with a licensed nutritionist for more information.
Leave a Reply