This tasty keto egg salad is made with mayonnaise, Dijon mustard, and chopped scallions.
It is delicious all on its own, very good in a sandwich made with keto bread, and just lovely when piled on slices of crunchy cucumber.
One of my favorite lunches, apart from reheating last night's leftovers, is making a quick high-protein salad and serving it with veggies. I often make keto tuna salad, salmon salad, and keto chicken salad.
This keto egg salad is another lunch staple. It's tasty, very easy to make, and it keeps for a few days in the fridge. On hot summer nights, when cooking seems unappealing, I also serve it for dinner.
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Ingredients
You'll only need a few simple ingredients to make this tasty salad. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- 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 water for 12 minutes.
- Mayonnaise: I prefer using mayo made with avocado oil.
- 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.
- Salt and pepper: I use sea salt and freshly ground black pepper in this recipe.
Variations
- Use sour cream instead of mayonnaise, or instead of half the mayo. My personal preference is to use mayo, but I tried sour cream and I liked it.
- Use spicy mustard instead of dijon, or add a few drops of sriracha hot sauce.
- Finely chopped red onions make a good replacement for scallions.
- Add chopped cilantro. I love the sharpness it adds.
- Sometimes I add diced sun-dried tomatoes.
Keto Egg Salad Instructions
The detailed instructions are included in the recipe card below. Here's an overview of the steps for making this recipe:
- You start by grating the eggs with a box grater. This achieves the best texture, in my opinion. (Photos 1-2).
- Then, add mayonnaise, Dijon mustard, scallions, salt, and pepper. (Photo 3).
- Mix everything well, then refrigerate the salad to allow the flavors to meld. That's it! I told you this was an easy recipe! (Photo 4).
Expert Tip
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.
Recipe FAQs
Yes. Refrigerating the salad is not strictly necessary, but I do find that it tastes better after the flavors have had a chance to meld together.
I don't recommend that. For the best texture, make sure the eggs you use are hard-boiled. The whites and yolks should be fully cooked.
Yes. Simply replace the mayonnaise with an equal amount of sour cream. I've also experimented with using whole-milk Greek yogurt, but it wasn't as good.
Serving Suggestions
I like to serve this salad with crispy fresh-cut vegetables. It's really nice when scooped up with crunchy cucumber slices or with 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 some type of 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 almond flour keto crackers, all used to scoop up delicacies such as this salad, smoked salmon mousse, and Greek yogurt dip.
Storing Leftovers
You can store the leftovers in the fridge, in an airtight container, for up to 3 days. Give them a good stir before using them.
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Recipe Card
Keto Egg Salad
Ingredients
- 6 large eggs - hard-boiled, chilled and peeled
- ¼ cup mayonnaise - I prefer avocado oil mayo
- 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 remaining ingredients and mix well.
- 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.
Video
Notes
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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