Keto Egg Salad Recipe – Creamy and Delicious

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This creamy Keto Egg Salad is a classic recipe that we make over and over and it’s super easy to make.

Now that you’ve made this glorious keto egg salad, there are so many ways to eat it!

• Spread it between two slices of Keto Bread with a little lettuce for a classic Egg Salad Sandwich
• Spoon it into lettuce cups or celery sticks for a light lunch
• Toast a slice of Keto Bread and pile it high with Egg Salad
• Eat it straight out of the bowl with a spoon.

Keto Egg Salad Recipe

Our Creamy Keto Egg Salad is a classic recipe that we make over and over. It’s an easy, healthy recipe that just about everyone can eat!

4.72 from 14 votes

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Course: Lunch, Salad

Cuisine: American, Australian, British, Canadian

Prep Time: 5 mins

Cook Time: 15 mins

Cooling: 10 mins

Total Time: 20 mins

Servings: 4 serves

Calories: 473kcal

Author: Gerri

Ingredients

• 8 large eggs
• 1/2 cup Low Carb Mayonnaise
• 1 tablespoon Chives finely chopped
• 2 teaspoons dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• pinch paprika

US Customary - Metric

Instructions

• Fill a saucepan with hot tap water and place over high heat.
• Gently add the cold eggs.
  
• When the water just starts to boil, set your timer for 12 minutes.
  
• Once boiled, place your eggs into cool or iced water to chill. Leave for 10 minutes to cool.
  
• Peel the cooled eggs and dice before adding to your mixing bowl.
  
• Add the remaining ingredients, and stir gently. Taste your mixture and add additional salt and pepper if wanted.
  
• Serve straight away or store in an airtight container in the fridge for up to 3 days.
  

Nutrition

Serving: 0.5cup | Calories: 473kcal | Carbohydrates: 1g | Protein: 13g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 374mg | Sodium: 507mg | Potassium: 148mg | Fiber: 0g | Sugar: 0g | Vitamin A: 585IU | Vitamin C: 0.9mg | Calcium: 58mg | Iron: 1.8mg

Tip for boiling eggs: Always put cold eggs in hot wate, the instant heat encourages the proteins in the egg white to bond to each other, rather than the shell membrane which makes them easier to peel.

Store your Keto Egg Salad in an airtight container in the fridge for up to 3 days.

Keto Egg Salad Ingredients

• 8 large Eggs
• ½ cup of Low Carb Mayonnaise
• 1 tablespoon of Chives, finely chopped
• 2 teaspoons of Dijon Mustard
• 1 teaspoon of Lemon Juice
• ½ teaspoon of Salt
• ¼ teaspoon of White Pepper
• Pinch of Paprika

How to Make Keto Egg Salad

1. Fill a saucepan with hot tap water and place over high heat.
2. Gently add the cold eggs.
3. When the water just starts to boil, set your timer for 12 minutes.
4. Once boiled, place your eggs into cool or iced water to chill. Leave for 10 minutes to cool.
5. Peel the cooled eggs and dice before adding to your mixing bowl.
6. Add the remaining ingredients, and stir gently. Taste your mixture and add additional salt and pepper if wanted.
7. Serve straight away or store in an airtight container in the fridge for up to 3 days.

If you love our Keto Egg Salad, you should check out these other great Low Carb egg recipes;

• Keto Avocado Egg Salad Wraps
• Keto Chicken Salad Wraps
• Keto Salsa Scrambled Eggs

To make a larger batch of this Keto Egg Salad recipe adjust the servings above.

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