
Whip up this rich and simple keto egg salad for a protein-rich bite any time of day. With only four basic ingredients, it's perfect when you need something fast and light but still filling. Pile it high on low-carb toast or roll it in lettuce for speedy eats on packed days.
This is my go-to whenever low-carb lunches are needed last minute. I always stash some boiled eggs in the fridge now because you can change this up with almost anything you’ve got laying around.
Tasty Ingredients
- Mayonnaise: Gives it the smoothness and rich texture. Pick a brand you like since it makes a difference. Try a few types to find your favorite.
- Dijon mustard: Brings punchy, tangy flavor that really brings the salad to life. Imported or fresh Dijon is brightest.
- Apple cider vinegar or white vinegar: Adds just enough acidity to even things out. Clean, fruity vinegar makes a nicer taste.
- Large eggs: Eggs are the main source of protein and when mixed with mayo, turn super creamy. Eggs with pretty orange yolks taste even better.
- Chives or celery (optional): Want a bit of a bite or crunch Add snipped chives or crisp celery if you like more texture.
Simple How-To Guide
- Dive In and Serve:
- Scoop out that egg salad onto crunchy lettuce boats for wraps. Or load it on toasted chaffles or your favorite low-carb bread. Want to jazz it up Sprinkle on more chives or some cracked pepper right before eating.
- Combine It All:
- Stir the mayo, Dijon, and your vinegar of choice straight into the mashed yolks. Smash until creamy and well mixed. Gently fold in egg whites. Toss in chives or celery now if you fancy. Mix softly so you get nice chunks.
- Shell and Chop:
- Give the eggs a good smack, then roll them so the shell comes off easily. Well-chilled eggs usually peel without fighting you. Halve each egg, pop the yolks into a bowl, and mash up super well with a fork. Chop up all the whites into bite-sized bits.
- Boil the Eggs:
- Use your stove or an air fryer, whichever feels right. For stovetop, pile eggs in a pot, fill with water just covering eggs by a couple inches, then bring to a hard boil. Kill the heat and let sit in the hot water about ten minutes. Dunk into ice water when done. If you’re air frying, try about sixteen minutes at two fifty. Test one the first go since appliances differ. Always chill thoroughly for easier peeling.

I’ve always loved eggs for how easy and healthy they are. My little ones like helping peel them, especially in spring when we do Sunday brunch together. Watching their tiny fingers at work always makes me smile.
Keeping It Fresh
Keep your egg salad in the fridge, covered up tight. It’ll stay good for about three days. Always pop it in the fridge within two hours after making. I usually keep any fresh celery or chives on the side and mix them in right before eating for extra crunch.
Easy Swaps
No Dijon No worries—regular yellow mustard will make it milder. For acid, lemon juice adds a fun zing instead of vinegar. Out of mayo in the fridge Go for thick Greek yogurt for something lighter or even mashed avocado for a twist on texture.
Fun Ways to Serve
Try scooping egg salad into lettuce cups or topping cucumber slices when company’s over. Fill up low-carb wraps or pile onto avocado halves for a simple lunch. Sometimes I mix in smoked paprika or bagel spice to change it up.

A Look Back
Egg salad goes way back to the 1800s, when folks mixed up eggs to stretch meals for gatherings and picnics. Now that keto eating is big, this old-school favorite is having a comeback because it’s just so easy and filling.
Common Recipe Questions
- → What's the best way to cook the eggs for this?
You can air fry them at 250°F for 16 minutes, or put eggs in a pan and cover with water—bring to a boil, then let them sit with the lid on for 10-12 minutes.
- → Could I toss in other stuff for extra flavor?
Go ahead and mix in some diced celery or chives if you want it zippy and crunchy.
- → Got ideas for what to eat this with?
Scoop some on lettuce, wrap in a low-carb tortilla, lay it on sliced keto bread, or enjoy in a chaffle sandwich—whatever you like!
- → How long will it last in the fridge?
Keep your egg salad in a closed-up container and chill for up to three days. Just don't forget to refrigerate it pretty quick after making it.
- → Can I swap the type of vinegar?
Sure thing—apple cider or plain white vinegar both work. Either one gives a nice little zing to your salad.