This easy Keto Egg Salad recipe uses just four simple ingredients yet yields a creamy, flavorful salad that stays low-carb. Serve it in lettuce wraps, on keto bread, or tucked between chaffles for a quick protein-packed meal.
If you enjoy keto deviled eggs, this egg salad will feel familiar and even more versatile. The core ingredients are the same, and you can customize the salad with optional mix-ins to create your own signature flavor.
Hard-boiling eggs is fast and simple whether you use an air fryer or stovetop. Once you have cooked eggs on hand, assembling this salad takes just minutes.
Although it’s low in carbs, this classic egg salad is comfort food for everyone. Try it on cottage cheese flatbread, in lettuce cups, or on thin-sliced keto bread — it’s an easy family favorite.
Ingredient Notes
Ingredients for this simple egg salad:
- Apple cider vinegar or white vinegar for brightness
- Mayonnaise — use your preferred brand; Duke’s is a good no-sugar option. For a mayo-free version, mashed avocado works well.
- Dijon mustard (or yellow mustard if you prefer a milder flavor)
- Large eggs — using different sizes will slightly change the ratio of egg to dressing, but results remain excellent.
Salt and black pepper can be added to taste.
Add up to 1/4 cup total of any mix-ins to vary the texture and flavor:
- Diced celery
- Sliced green onions or chives
- Fresh herbs such as dill
- Finely diced red onion
- Crumbled cooked bacon
The recipe card below includes exact ingredient amounts, step-by-step instructions, and nutrition details.
Ways to Hard Boil Eggs
Two reliable methods for hard-cooking eggs:
- Air fryer: Arrange eggs in the air fryer basket and cook at 250°F for 15–17 minutes. Timing can vary by model, so test with one or two eggs the first time you try this method.
- Stovetop: Place eggs in a pot and cover with water by an inch or two. Bring to a rolling boil, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes. Times vary by stove and pot, but this method is forgiving.
After cooking: Immediately transfer eggs to an ice bath for at least 5 minutes to stop cooking, then dry and peel.
Peeling tip: Gently tap an egg end, roll to crack the shell, and peel; the egg usually releases easily.
How to Make Keto Egg Salad
With cooked and peeled eggs, follow these simple steps:
- Slice eggs in half and place the yolks in a bowl. Chop the whites into the size you prefer and set aside.
- Crumble the yolks with a fork and add mayonnaise, Dijon mustard, and apple cider vinegar.
- Stir the yolk mixture until smooth and well combined.
- Fold in the chopped egg whites and any optional additions like celery or chives.
Yield: about 1½ cups of egg salad.
Ways to Serve
Low-carb serving ideas so you can enjoy this egg salad without the extra carbs:
- Lettuce cups — use sturdy leaves like bib or romaine
- Low-carb tortillas or use low-carb tortilla chips to scoop
- Keto bread
- Open-faced thin-sliced bread for a lighter sandwich
- Chaffles — golden, cheesy waffles that make excellent sandwich bases
- Cauliflower waffles or cloud bread for extra veggie or low-carb options
Of course, spooning it straight from a bowl is perfectly satisfying too.
How long does egg salad last?
Store egg salad in an airtight container in the refrigerator for up to 3 days. Refrigerate within two hours of making to keep it safe. It’s a convenient option for weekly meal prep.
More Low-Carb Salads
-
Easy Crock Pot Chicken Salad Recipe
-
Columbia 1905 Salad Recipe
-
No-Mayo Egg Salad
Looking for more low-carb recipes?
Browse other keto-friendly and low-carb recipe collections on this site.
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📋 Recipe
Easy Keto Egg Salad Recipe
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Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon apple cider vinegar or white vinegar
- ¼ cup celery or chives (optional) finely diced
Instructions
Cook Hard Boiled Eggs
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Air fryer: Place eggs in the basket and cook at 250°F for about 16 minutes. Timing varies by model—test with 1–2 eggs first. Stovetop: Cover eggs with water in a pot, bring to a rolling boil, turn off the heat, and let sit 10–12 minutes.
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Transfer eggs immediately to an ice-cold water bath for at least 5 minutes or until cool to the touch.
Combine Ingredients
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Peel the eggs by tapping and rolling to crack the shell, then remove the shell.
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Cut eggs in half and place yolks in a bowl. Use a fork to crumble the yolks.
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Chop the egg whites into small pieces and set aside.
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Add mayonnaise, Dijon mustard, and apple cider vinegar to the crumbled yolks and mix until combined.
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Fold in the chopped egg whites and any optional ingredients like celery or chives.
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Serve on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles.
Notes
Storage: Keep refrigerated in an airtight container for up to 3 days. Refrigerate within 2 hours of preparation.
Yield: About 1½ cups.
Nutrition
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Carbohydrates: 1g
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Protein: 8g
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Fat: 17g