Introduction

This easy keto egg salad is a creamy, satisfying dish perfect for quick lunches or snacks. Made with simple ingredients and customizable with fresh herbs, it’s a low-carb favorite that’s ready in minutes.

The image shows a close-up view of a creamy egg salad served on a white plate with subtle embossed patterns along the edge. The salad has a pale yellow color with chunks of white egg whites and bits of green celery mixed in, creating a textured look. It is lightly sprinkled with a reddish spice, possibly paprika, and topped with two small green chives crossed in the center. The plate is set on a colorful cloth with floral and abstract patterns, and all of this rests on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar (or white vinegar)
1/4 cup celery or chives, finely diced (optional)

Instructions

Step 1: Cook hard boiled eggs. To use an air fryer, place eggs in the basket and cook at 250°F for about 16 minutes. If it’s your first time, test with just 1 or 2 eggs to get the timing right. Alternatively, on the stovetop, place eggs in a pot covered with water by an inch or two. Bring to a rolling boil, then turn off the heat and let eggs sit for 10–12 minutes.
Step 2: Immediately transfer cooked eggs to a bowl of ice cold water and let cool for at least 5 minutes.
Step 3: Peel the eggs by gently tapping and rolling each one until cracked. The yolks should pop free easily.
Step 4: Cut eggs in half and place yolks in a small bowl. Use a fork to crumble yolks finely and set aside.
Step 5: Chop egg whites into small pieces and set aside.
Step 6: Add mayonnaise, Dijon mustard, and apple cider vinegar to the bowl with crumbled yolks. Mix well to combine.
Step 7: Fold in chopped egg whites and any optional ingredients like celery or chives.
Step 8: Serve on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles, and enjoy!

Tips & Variations

For extra flavor, add a pinch of smoked paprika or fresh dill.
Substitute Greek yogurt for some or all of the mayonnaise to lighten the salad.
If you prefer a chunkier texture, chop the egg yolks coarsely instead of crumbling.
Add a squeeze of lemon juice for a bright, fresh twist.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. If it thickens after chilling, stir in a little extra mayonnaise or a splash of water before serving. Enjoy cold or at room temperature.

How to Serve

A white plate filled with a mound of creamy yellow egg salad with visible chunks of egg white and green bits, sprinkled with red paprika and topped with small green onion rings. The salad sits on a bed of fresh, bright green leafy lettuce that surrounds it, creating a crisp outer layer. Nearby, another white plate holds more of the egg salad, and a rectangular white dish contains more loose lettuce leaves. The whole setup is on a colorful patterned cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad ahead of time?

Yes, egg salad can be made a day in advance and kept refrigerated. This allows the flavors to meld beautifully.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt or mashed avocado for a different flavor and texture while keeping it creamy.

Easy Keto Egg Salad Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

This Easy Keto Egg Salad Recipe is a creamy, low-carb delight perfect for quick lunches or snacks. Made with simple ingredients like hard-boiled eggs, mayonnaise, Dijon mustard, and a touch of vinegar, it offers a deliciously tangy flavor. Optional additions like celery or chives add a fresh crunch, making it versatile and satisfying for keto and low-carb diets.

Author: zara
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Yield: 4 servings 1x
Category: Salad
Method: Air Frying
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Main Ingredients

6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar (or white vinegar)

Optional Add-ins

1/4 cup celery or chives (finely diced)

Instructions

Cook Hard Boiled Eggs: For the air fryer method, place eggs in the air fryer basket and cook at 250°F for about 16 minutes, adjusting time based on your model. For stovetop, place eggs in a pot covered with water plus an extra inch or two, bring to a rolling boil, then turn off heat and let eggs sit for 10-12 minutes.
Cool the Eggs: Immediately transfer cooked eggs to a bowl of ice cold water for at least 5 minutes or until they are cool to the touch to halt cooking and make peeling easier.
Peel the Eggs: Gently tap the egg ends, roll to crack, and peel off the shell. The yolk should come out intact.
Prepare Egg Yolks: Cut eggs in half and remove the yolks. Place yolks in a small bowl and finely crumble them using a fork.
Chop Egg Whites: Chop the egg whites into small pieces and set aside.
Mix Dressing: Combine mayonnaise, Dijon mustard, and apple cider vinegar with the crumbled egg yolks. Mix thoroughly until smooth and creamy.
Combine Ingredients: Fold in the chopped egg whites and any optional ingredients like finely diced celery or chives until evenly incorporated.
Serve: Enjoy your keto egg salad on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles for a satisfying meal.

Notes

Cooking time for eggs in the air fryer may vary by brand and size; test with one or two eggs first.
Chilling eggs in ice water immediately after cooking helps with easier peeling and stops further cooking.
Customize the texture by adjusting how finely you crumble the yolks and chop the whites.
For added flavor, try adding a pinch of paprika or fresh herbs like dill or parsley.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Keto egg salad, low-carb egg salad, easy egg salad recipe, keto lunch recipe, egg salad with mayonnaise