This tasty keto egg salad is made with avocado oil 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.
This egg salad is another keto 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.
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. Sir Kensington's is a good brand.
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. If using coarse kosher salt, you can increase the amount you use.
Making this keto egg salad is so easy! The detailed instructions are included in the recipe card below. Here's an overview of the steps:
You start by grating the eggs with a box grater. This achieves the best texture, in my opinion.
Then, add mayonnaise, Dijon mustard, scallions, salt, and pepper. Mix everything well, then refrigerate the salad to allow the flavors to meld. That's it! I told you this was an easy recipe!
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.
Frequently asked questions
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.
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.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Use sour cream instead of mayonnaise, or instead of half the mayo.
- Use spicy mustard instead of dijon; or add a few drops of sriracha hot sauce.
- Finely chopped red onions make a good replacment for scallions.
- Add chopped cilantro.
- Add diced sun-dried tomatoes.
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.
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 crackers, all used to scoop up delicacies such as this salad, smoked salmon mousse, and Greek yogurt dip.
You should be able to 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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15-Minute Keto Egg Salad
- 6 large hard boiled eggs, chilled and peeled
- ¼ cup avocado oil mayonnaise
- 1 teaspoon Dijon mustard
- ¼ cup finely sliced scallions
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 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.