This keto egg salad features avocado oil mayonnaise, Dijon mustard, and scallions. It's delicious on its own, in a sandwich made with low-carb bread, or piled on crunchy cucumber slices.
One of my favorite lunches is making a quick high-protein salad and serving it with veggies. I often make tuna salad, salmon salad, and keto chicken salad. This keto egg salad is another lunch staple. It's delicious, easy to make, and keeps well for several days in the fridge. On hot summer nights, when cooking is unappealing, I also serve it for dinner.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Hard-boiled eggs: If you follow my tutorial for how to cook easy-peel hard-boiled eggs, you want the yolks well-cooked, so keep the eggs in the hot water for 12 minutes. Medium-boiled eggs won't work in this recipe.
- Mayonnaise: I use avocado oil-based mayonnaise.
- Mustard: I use Dijon mustard. This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
- Sliced scallions: I prefer to use the green parts only. The white parts are a bit too crunchy and sharp.
Variations
- Use sour cream instead of mayonnaise or instead of half the mayo. My personal preference is to use mayo, but sour cream is also good.
- For a spicy version, use spicy mustard instead of Dijon or replace the plain mayonnaise with sriracha mayo.
- Finely chopped red onions make a good replacement for scallions.
- Add 2 tablespoons of finely chopped cilantro.
- Sometimes, I add 2 tablespoons of diced sun-dried tomatoes.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Grate the eggs with a box grater. This achieves the best texture, in my opinion.
Place the grated eggs in a bowl. Add mayonnaise, Dijon mustard, scallions, salt, and pepper.
Mix everything well, then refrigerate the salad to allow the flavors to meld. Serve with fresh-cut veggies.
Recipe Tips
- I like to grate the eggs by hand, using a box grater. This makes the best-textured salad. You can simply mash the eggs with a fork if you wish. This would produce a coarser texture, but it would still be very good.
- Unlike chicken salad, which often contains non-keto ingredients like grapes, egg salad is inherently low-carb. What makes it keto is how you serve it. Instead of bread, you can serve it with veggies, pork rinds, or keto bread.
- Refrigerating the salad is not strictly necessary, but I do find that it tastes better after the flavors have had a chance to meld.
- Storage tips: You can store the leftovers in an airtight container in the fridge for up to 3 days. Give them a good stir before using them. I don't recommend freezing the leftovers.
Serving Suggestions
I like to serve this salad with crispy, fresh-cut vegetables. It's delicious when scooped up with crunchy cucumber slices (as shown in the photo below) or halved mini peppers.
Another efficient and low-carb tool for eating this salad is plain pork rinds. That's my husband's favorite tool for scooping it up.
And yet another option is to serve it on keto bread - 90-second bread, keto bagel, savory chaffles, or thick slices of almond flour bread.
One of my family's favorite weekend lunches is when I make a beautiful spread of cut-up vegetables, plain pork rinds, and keto crackers, all used to scoop up delicacies such as this salad, smoked salmon mousse, pimento cheese, and Greek yogurt dip.
Recipe Card
Keto Egg Salad Recipe
Video
Ingredients
- 6 large eggs - hard-boiled, chilled and peeled
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ cup scallions - finely sliced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper - freshly ground
Instructions
- Grate the eggs using the largest holes in a box grater.
- Transfer the shredded eggs to a medium bowl.
- Add the mayonnaise, mustard, scallions, salt, and pepper. Mix well to combine. Cover and refrigerate for one hour to allow the flavors to meld.
- Serve the salad with fresh-cut veggies, plain pork rinds, or keto bread.
Notes
- I like to grate the eggs by hand, using a box grater. This makes the best-textured salad. You can simply mash the eggs with a fork if you wish. This would produce a coarser texture, but it would still be very good.
- For a spicy version, use spicy mustard instead of Dijon or replace the plain mayonnaise with sriracha mayo.
- Refrigerating the salad is not strictly necessary, but I do find that it tastes better after the flavors have had a chance to meld.
- For the best texture, make sure the eggs you use are hard-boiled. The whites and yolks should be fully cooked.
- You can store the leftovers in an airtight container in the fridge for up to 3 days. Give them a good stir before using them. I don't recommend freezing the leftovers.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
