Keto Egg Salad
A creamy and tangy egg salad that's perfect for low-carb, keto, and Whole30 diets, made with just a handful of ingredients and ready in ten minutes.
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.
Notes
Store in an airtight container in the fridge for up to 4 days. For meal prepping, keep toppings and greens separate until ready to serve. Freezing is not recommended.