Keto Egg Salad Recipe
This Keto Egg Salad Recipe is a creamy, protein-rich, low-carb meal that's perfect for quick lunches, meal prep, or light dinners. Made with hard-boiled eggs, mayonnaise, Dijon mustard, and fresh herbs, it comes together in minutes and is delicious served in lettuce wraps, on keto bread, or alongside fresh vegetables.
Equipment
- Medium saucepan
- Mixing bowl
- Sharp Knife
- Cutting Board
- Fork
- Rubber spatula or spoon
- Measuring spoons
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 celery stalk finely diced
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill optional
- 1 tablespoon finely diced red onion optional
- 1/4 teaspoon paprika
- Salt to taste
- Freshly ground black pepper to taste
- Lettuce leaves cucumber slices, or keto bread, for serving
Instructions
- Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a gentle boil, then remove the pan from the heat, cover, and let the eggs stand for about 10 to 12 minutes until fully cooked.
- Transfer the eggs immediately to a bowl of ice water and allow them to cool completely. Peel the eggs and roughly chop them into bite-sized pieces.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, paprika, salt, and black pepper until smooth and creamy.
- Fold the chopped eggs into the dressing, then stir in the diced celery, chives, dill, and red onion if using. Mix gently until every piece of egg is evenly coated.
- Taste and adjust the seasoning with additional salt, pepper, or a little more lemon juice if desired.
- Serve immediately, or refrigerate for at least 20 minutes before serving to allow the flavors to blend together.
