Name: Easy Keto Egg Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 large hard-boiled eggs (chopped); ¼ cup mayonnaise; 1 tsp yellow mustard (or Dijon); 1 tbsp chopped green onions or chives; Salt (to taste); Pepper (to taste); Optional: paprika or dill for garnish

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Step into my culinary corner, where I’m mixing up an Easy Keto Egg Salad Recipe, a perfect Summer Salad! This creamy, low-carb dish combines silky hard-boiled eggs, crunchy celery, and tangy mustard for a light yet satisfying meal. Ready in under 20 minutes, it’s my go-to for quick lunches or refreshing summer picnics, offering all the comfort of a classic egg salad with a keto-friendly twist.

Why You’ll Love This Easy Keto Egg Salad Recipe

I love this Easy Keto Egg Salad Recipe because it’s a versatile Summer Salad that’s quick, budget-friendly, and packed with flavor. It’s ideal for keto dieters, with high protein and healthy fats, but its creamy texture and fresh taste appeal to everyone. With minimal prep and everyday ingredients, it’s perfect for meal prepping or last-minute gatherings. Plus, you can serve it in countless ways—lettuce wraps, avocado boats, or straight from the bowl—making it a summer staple.

Ingredients for Easy Keto Egg Salad Recipe

Here’s what you’ll need to make this Easy Keto Egg Salad Recipe (serves 4):

6 large eggs, hard-boiled
⅓ cup keto-friendly mayonnaise (avocado or olive oil-based)
1 tsp Dijon mustard
1 small celery stalk, finely diced (about ¼ cup)
¼ tsp kosher salt
¼ tsp black pepper
¼ tsp paprika
Optional: Pinch of cayenne pepper for heat

Ingredient Tips:

Eggs: Use eggs a few days old for easier peeling; boil for 9-10 minutes for set yolks in this Summer Salad.
Mayonnaise: Choose a keto-approved mayo for rich creaminess without carbs.
Dijon Mustard: Adds a sharp, tangy kick; adjust to taste for balance.
Celery: Finely diced for crunch; ensures even texture without overpowering.
Seasonings: Salt, pepper, and paprika enhance flavor; cayenne adds a spicy twist if desired.

Directions for Easy Keto Egg Salad Recipe

Boil and Cool the Eggs

I place 6 eggs in a pot of cold water, bring to a boil, then simmer for 9-10 minutes. I transfer them to an ice bath for 5 minutes to cool and make peeling easier.

Chop the Eggs

I peel the cooled eggs and roughly chop them, aiming for a mix of small crumbles and larger chunks for texture. I add them to a medium mixing bowl.

Mix the Base

I stir in ⅓ cup keto-friendly mayonnaise and 1 tsp Dijon mustard, folding gently until the eggs are evenly coated in a creamy base.

Add Crunch and Seasoning

I toss in ¼ cup finely diced celery, then season with ¼ tsp each of salt, pepper, and paprika, plus a pinch of cayenne if I want a kick. I mix gently to combine.

Taste and Adjust

I taste the salad and adjust with more mustard, salt, or a splash of lemon juice for brightness, if needed.

Chill and Serve

I cover and chill the Easy Keto Egg Salad Recipe in the fridge for 15 minutes to meld flavors, then serve cold as a Summer Salad in lettuce wraps or over greens.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: ~220 kcal per serving
Macros per Serving: 2g carbs, 12g protein, 18g fat, 0g fiber

Variations for Easy Keto Egg Salad Recipe

I love customizing this Easy Keto Egg Salad Recipe to keep it fresh. Here are some ideas:

Pickle Pop: Add 2 tbsp chopped dill pickles or a splash of pickle juice for zesty tang.
Bacon Boost: Mix in 2 tbsp crumbled bacon for extra protein and smokiness in this Summer Salad.
Veggie Swap: Replace celery with diced green onions or red bell pepper for color and crunch.
Creamy Twist: Substitute mayo with mashed avocado or Greek yogurt for a different creamy texture.
Spicy Kick: Increase cayenne or add a dash of hot sauce for a fiery flavor.

Storage and Reheating

I store leftover Easy Keto Egg Salad Recipe in an airtight container in the fridge for up to 4 days, perfect for meal prep. I keep it chilled and avoid leaving it at room temperature for more than 2 hours to prevent spoilage, especially at summer gatherings. For packed lunches, I use a cold pack to keep it fresh. Freezing isn’t recommended, as the mayo and eggs can separate. This salad is meant to be enjoyed cold, so no reheating is needed—just stir and serve.

FAQs About Easy Keto Egg Salad Recipe

Can I make an Easy Keto Egg Salad Recipe without mayonnaise?
Yes, use mashed avocado or plain Greek yogurt for a creamy, keto-friendly alternative.

How do I make this Summer Salad more filling?
Add diced bacon, shredded chicken, or serve in avocado halves for extra protein and fat.

Can I use fresh herbs in this Easy Keto Egg Salad Recipe?
Absolutely, mix in 1 tbsp chopped dill or parsley for a fresh, herbaceous twist.

How long does this egg salad stay fresh?
It keeps in the fridge for up to 4 days in an airtight container; stir before serving.

Can I make this recipe egg-free?
For an egg-free version, try a keto tofu salad with similar seasonings, though the texture will differ.

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Conclusion

This Easy Keto Egg Salad Recipe is a creamy, refreshing Summer Salad that’s perfect for quick meals or sunny picnics. I love how its simple ingredients come together for a satisfying, low-carb dish that’s versatile and budget-friendly. Try this effortless recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a summer favorite in your kitchen!