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Keto Egg Salad

Keto Egg Salad

Published on: September 26, 2019

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A creamy and delicious egg salad that the whole family can enjoy. This keto-friendly version of egg salad calls for a range of zesty and creamy ingredients for the perfect balance of flavors. Rich in protein, high in fat, and low in carbs, you can definitely enjoy this quick and easy salad guilt free. Make the salad ahead to save time and enjoy it as is or add it to other low-carb meals.

Keto Egg Salad

Preparation time: 10 minutes

Cooking time: 12 minutes

Serves: 4



  • 8 large eggs
  • ½ cup mayonnaise
  • 1 tbsp chopped chives
  • 2 tsp mustard
  • 1 tsp lemon juice
  • Salt and pepper, to taste



  • 1Fill a saucepan with hot water and place over medium heat.
  • 2Place the eggs in the water, making sure they’re fully covered.
  • 3Just when the water starts to boil, set a timer for 12 minutes.
  • 4Once the 12 minutes are up, place the eggs into a bowl of cold water, preferably with a bit of ice cubes. Leave for 10 minutes to cool.
  • 5Peel the eggs and dice before adding to a mixing bowl.


  • 6Add the remaining ingredients and stir gently to prevent the eggs from crumbling. Check the taste and add additional salt and pepper if needed.
  • 7Chill before serving.


How to Eat Egg Salad

Grab a fork and eat this salad as is right out of the bowl. Alternatively, use it with keto bread to make an egg sandwich, enjoy it with low-carb crudités, or spread it over keto toast. You can enjoy this salad for up to three days since it stores well in the fridge.

Tips for Boiling Eggs

Adding cold eggs to the water prevents the egg white proteins from clinging to the shell membrane, which helps with easier peeling. If you like hard-boiled eggs with a softer yolk, you can shorten boiling time to 9 minutes for medium-boiled eggs. However, this will impact salad texture and it won’t store as well as with fully hard-boiled eggs.