Easy Keto Egg Salad
A quick, creamy, and filling keto egg salad perfect for meal prep. High in protein, loaded with healthy fats, and ready in just 25 minutes.
Ingredients
Egg Salad
- 6 pieces Large Eggs Use older eggs for easier peeling
- 2 tbsp Mayonnaise Choose a sugar-free, avocado oil brand
- 1 tsp Dijon Mustard Adds a nice kick and yellow hue; made without wine
- 1 tsp Lemon Juice Freshly squeezed provides the best flavor
- 1/4 tsp Lite Salt Great for a quick potassium boost
- To taste Kosher Salt Enhances all the savory notes
- To taste Black Pepper Freshly cracked adds the most aroma
Instructions
- Boil the Eggs: Place your six eggs in a medium pot in a single layer. Cover with cold water by about an inch. Crank the heat to high and bring it to a full rolling boil. The moment it boils, turn off the heat and put the lid on. Let the eggs sit in the hot water for exactly twelve minutes. Don't peek. Don't rush.
- The Ice Bath: While those eggs are sitting, fill a large bowl with cold water and a generous handful of ice cubes. After twelve minutes, transfer the eggs with a slotted spoon and let them chill for at least five to ten minutes.
- Peel and Chop: Tap each egg all over on the counter to crack the shell. Peel them under a thin trickle of cool running water. Once clean, pat them dry with a paper towel. Coarsely chop the eggs into bite-sized pieces and add them to a mixing bowl.
- Mix the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. Add the lite salt and a pinch of black pepper. Pour the dressing over the chopped eggs. Use a silicone spatula to fold it all together gently without mashing the whites into mush.
- Taste and Season: Take a small bite. Adjust salt and pepper as needed. You can also add a tiny pinch of paprika for a pop of color and a hint of warmth.
Notes
Storage: Keeps well in an airtight container for three to four days in the fridge. May thicken slightly overnight; just stir before serving.
Optional Add-ins: Finely diced celery, red onion, crumbled turkey bacon, or everything bagel seasoning.
Substitutions: Mayonnaise can be substituted with mashed avocado (eat same day) or full-fat Greek yogurt.
Choosing the Dijon. Several of the best-known Dijon brands list white wine in the ingredients — it is on the label if you check. Plenty of other Dijons are made with vinegar alone and behave identically here. Spicy brown mustard keeps the sharpness; yellow mustard gives the same color with less bite.