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!
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
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
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
Tip for boiling eggs: Always put cold eggs in hot water. The instant heat encourages the proteins in the egg white to bond to each other, rather than the shell membrane (which makes them harder to peel).
This keto egg salad recipe makes 4 serves. 1 serving is ½ cup of the egg mixture.
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
- 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.
Is Egg Salad Healthy?
Regular egg salad isn’t the healthiest of foods as it contains a lot of sugar, but the low-carb keto version is full of healthy fats that are perfect for keto diets.
In fact, the eggs in keto egg salad are known as a superfood full of healthy fats and a complete essential amino acid profile (one of the only foods that can claim that).
Eggs are also high in selenium, B group vitamins, and of course fats. Just keep your egg salad low-carb without any added sugar and you have the perfect meal.
How Many Carbs In An Egg?
There is 1 gram of carbohydrate in one large egg.
Eggs are very low carb and are made up of mostly fats and proteins.
There are 11 grams of fat and 13 grams of protein in one large Egg.
Eggs are no just very low-carb but they also contain a complete profile of all essential amino acids.
How Many Carbs In Keto Egg Salad?
If you make it with our homemade mayonnaise or any low-carb whole egg mayo, Keto Egg Salad has only 1g net carb per half a cup.
Where most egg salads get high in carbs is from using the cheap high sugar mayonnaise you find on the supermarket shelves.
If you love our Keto Egg Salad, you should check out these other great Low Carb egg recipes;
To make a larger batch of this Keto Egg Salad recipe adjust the servings above.
Looks like a really easy recipe to make! Thank you for idea
OMG This recipe is delicious!!! I didn’t have chives on hand but great even without. Thank you for sharing!