keto egg salad just saves me every time lunch rolls around and I realize (oops) I forgot to plan something decent. Listen, that awkward rumbling belly feeling? Been there. With only a handful of ingredients, this keto egg salad swoops in, creamy and tangy, ready in ten minutes flat. Not kidding – it’s so tasty you’ll want to eat it straight from the bowl, but it also pairs up with nearly anything. If you love throw-together meals like keto eggplant parmesan or need a side like air fryer spaghetti squash, keep reading, because this one is a winner for picnics, meal prep, and those “what do I grab quick?” moments.
How to Make Low-Carb, Keto, & Whole30 Egg Salad
First up: boil some eggs (don’t freak, there’s nothing to it). I usually do about six at a time for the week, but you can scale up if you’ve got a crowd. Cool ‘em, peel ‘em, chop ‘em – haphazard chunks are fine. Plop the eggs in a bowl. Next, spoon in a big dollop of mayo (I always say, use the good stuff). Add a pinch of salt, cracked black pepper, and a dot of Dijon mustard. If you’re anything like my cousin Sarah, who cannot resist a bit of crunch, toss in chopped celery or, hey, sliced green onions. Mix gently with a fork – not until it’s mush but still a bit chunky.
I figured out once (by accidental experiment) that a splash of lemon juice wakes up all the flavors. You could even add a sprinkle of smoked paprika, but that’s between us. It’s your egg salad now – play with it.
I’ve tried making egg salad with Greek yogurt or avocado, but this classic combo hits every craving without making me feel like I’m missing out. For a cottage cheese twist on egg salad, try this Cottage Cheese Egg Salad</a> that’s even higher in protein.
Ways to Serve & Enjoy this Keto & Whole30 Egg Salad
This keto egg salad? Adaptable is an understatement. I’ve grabbed a fork and eaten it solo, but you might want something a smidge fancier:
- Pile it high in lettuce wraps for crunch and not a single carb.
- Slap it between slices of keto bread (yup, a sandwich approved for keto!).
- Try these Easy Almond Flour Bagels as the perfect base for your egg salad sandwich.
- Spoon over cucumber rounds when you’re feeling snacky.
- Toss onto a mixed greens salad with a little extra olive oil drizzle and maybe a pickled jalapeño.
And don’t sleep on stuffing it into a halved avocado. So good, so filling. Speaking of avocado, this Keto Avocado Toast is another quick option when you want something different.
Tips for Meal Prepping and Storing Egg Salad
If you love meal prepping like I do, this salad will change your game. I honestly make a big batch on Sunday, pop it in a glass container, and scoop out servings all week. The mayo keeps things creamy even four days later (sometimes I stir in just a splash more by day three, if it looks a bit dry). Don’t freeze it though – trust me, weird things happen.
Leaving the salad in an airtight container stops those eggy smells from taking over your entire fridge (we don’t need that drama). If you want to pack lunches ahead, store toppings and greens separately, mix fresh when you’re ready to eat. Little things, big payoff. For more meal prep inspiration, these Ham and Cheese Egg Cups are another make-ahead winner.
Keto Egg Salad Variations to Try
Got bored tastebuds? I hear you. Turn up the flavor by switching up your mix-ins. Sometimes I’ll do chopped dill pickles instead of celery for a briny kick. If I’m feeling extra, a couple slices of crispy bacon get crumbled right in. My best friend once dumped leftover rotisserie chicken in her bowl, and—wait for it—it was a five-star restaurant lunch in her own office. You can also try diced avocado or mix in a bit of sriracha if you’re the spicy type.
So play around. Sometimes a sprinkle of fresh parsley or even chives makes it feel totally new. One week, it’s herby. Next week, smoky. Don’t overthink it, just have fun.
Nutritional Benefits of Keto Egg Salad
Besides winning the “most-likely-to-be-requested” at my family parties, keto egg salad is actually a wellness rockstar. Eggs—yeah, they give you protein for days. Plus plenty of healthy fats, so you stay full and avoid that dreadful 3 p.m. snack attack. No sugar buzz, no crash. Just real food, none of those iffy additives. If you’re following keto or Whole30, you already know this means no grain fillers to ruin your fun.
Bonus: packed with vitamin D and a sneaky dose of choline for your brain. To be honest, my energy is better all afternoon when I eat this instead of my old-school sandwich lunch.
Common Questions
Q: Can I use store-bought mayo?
A: Absolutely, but look for one without added sugars or weird oils if you want full keto vibes.
Q: How long can you keep keto egg salad in the fridge?
A: Four days easy, maybe five if your eggs were super fresh to start.
Q: Can I use Greek yogurt instead of mayo?
A: You can swap, but flavor changes a bit. It won’t be quite as creamy (I’ve tried it!).
Q: What can I use instead of celery?
A: Pickles, green onions, or even a handful of chopped fresh herbs. Totally up to what you like.
Q: Any creative ways to serve it for guests?
A: Stuff it into mini bell peppers or little endive leaves. Look at you, all fancy!
Ready to Change Up Your Keto Lunch Game?
If you’re tired of the same bland salads or mystery “low-carb” meals, honestly—give this keto egg salad a go. It’s satisfying, packs serious flavor, and lets you switch up ingredients if you feel adventurous. For even more ideas, check out this Keto Egg Salad Recipe – Whole30 Egg Salad – What Great Grandma Ate if you want another spin on it, or see what happens with a bit of seasoning in this Easy Keto Egg Salad variation.
Seriously. You’ll be craving it every week (and yes, maybe showing it off with air fryer spaghetti squash or a side of keto eggplant parmesan). Fast. Flavorful. No fuss. Promise you’ll wish you made it sooner.
Keto Egg Salad
Ingredients
Main Ingredients
- 6 large eggs 6 large eggs Boiled, cooled, and chopped.
- ½ cup mayonnaise Use high-quality mayo.
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 teaspoon Dijon mustard
Optional Add-Ins
- ¼ cup chopped celery For additional crunch.
- 2 tablespoons sliced green onions For added flavor.
- 1 splash lemon juice To enhance flavors.
- 1 teaspoon smoked paprika For extra flavor (optional).
Instructions
Preparation
- Boil the eggs in water until fully cooked, about 10 minutes. Allow to cool.
- Peel the shells off the eggs and chop into haphazard chunks.
- In a bowl, combine chopped eggs, mayonnaise, salt, pepper, and Dijon mustard.
- If using, add chopped celery, green onions, lemon juice, and smoked paprika. Mix gently with a fork until well combined.