Keto egg salad is made with avocado oil mayonnaise, Dijon mustard, and chopped scallions. It is delicious, and 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 tuna salad, salmon salad, and 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.
The ingredients you'll need
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. You can use sour cream instead of the mayonnaise, or half of each.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
Sliced scallions: You can also use minced red onions, although they will definitely be sharper. When using scallions, I prefer to use the green parts only.
Salt and pepper: I use sea salt and freshly ground black pepper in this recipe. If using coarse kosher salt, you can probably increase the amount you use.
How to make a keto egg salad
It's so easy! Detailed instructions are included in the recipe card below. Here's a general overview:
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.
Then, I add mayonnaise or sour cream (I have a slight preference for mayonnaise), Dijon mustard, scallions, salt, and pepper. I mix everything well, then refrigerate to allow the flavors to meld.
Refrigerating is not strictly necessary, but I do find that the salad tastes better after the flavors have had a chance to meld together.
As for the scallions, they are a really nice addition. They add not just flavor, but also a nice color. If you'd like, you can use the same amount of finely chopped red onions. White or yellow onions are good too, albeit a bit too sharp.
I'm thinking that chopped cilantro or chopped sun-dried tomatoes would be nice too. the possibilities are truly endless!
How to serve keto egg salad
I like to serve it 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 a keto bread - 90-second bread, keto bagel, or perhaps on thick slices of almond flour bread.
The perfect lunch!
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 keto egg salad, smoked salmon mousse, and Greek yogurt dip.
How long do leftovers last?
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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Keto Egg Salad
INGREDIENTS
- 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
INSTRUCTIONS
- Grate the eggs using the largest holes on 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 egg salad with fresh-cut veggies, plain pork rinds, or a keto bread.
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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. 