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Keto Egg Salad Recipe

This Keto Egg Salad is a delicious, easy-to-make dish perfect for those following a Keto diet. It combines boiled eggs with Keto-friendly mayonnaise, Dijon mustard, celery, green onions, and fresh herbs like parsley or dill. The salad is seasoned with salt and pepper, with optional additions like avocado, bacon bits, or pickles for extra flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Course, Side Dish
Cuisine American
Servings 4 People
Calories 795 kcal

Equipment

  • Medium saucepan (for boiling eggs)
  • Bowl of ice water (for cooling eggs after boiling)
  • Cutting board
  • Knife (for chopping ingredients)
  • Mixing bowl
  • Spoon or spatula (for mixing ingredients)
  • Measuring spoons (for measuring mayonnaise, mustard, and seasonings)

Ingredients
  

  • 8 Large Eggs
  • ½ Cup Mayonnaise (Keto-friendly)
  • 1 Tablespoon Dijon mustard
  • 2 Celery Stalks, Finely Chopped
  • 2 Green Onions, Finely Chopped
  • 2 Tablespoon Fresh Herbs (parsley, dill, or chives), finely chopped
  • Salt and pepper to taste

Optional:

  • 1 Avocado, Diced
  • ¼ Cup Bacon Bits
  • 2 Tablespoon Pickles, Finely Chopped

Instructions
 

  • Preparation of Ingredients:
  • Gather and measure all ingredients.
  • Boil and peel the eggs.
  • Chop vegetables (celery, green onions) and herbs (parsley, dill, or chives).
  • Mixing the Salad:
  • Combine mayonnaise, Dijon mustard, chopped vegetables, and herbs in a mixing bowl.
  • Add salt and pepper to taste.
  • Optional: Mix in diced avocado, bacon bits, or chopped pickles for added flavor.
  • Tips for Achieving the Perfect Texture:
  • Ensure eggs are fully cooled before mixing with other ingredients.
  • Mix gently to avoid breaking up the eggs too much.
  • Adjust mayonnaise quantity for desired creaminess.
  • Serving Suggestions:
  • Serve the Keto egg salad on lettuce wraps for a low-carb option.
  • Enjoy it on low-carb bread slices for a more traditional sandwich.
  • Serve straight from the bowl as a tasty and filling dish.

Notes

  1. Boiling Eggs: Ensure eggs are boiled until fully cooked but not overcooked to avoid a rubbery texture.
  2. Cooling Eggs: Cool boiled eggs in ice water immediately after cooking to make peeling easier and prevent overcooking.
  3. Mayonnaise: Use Keto-friendly mayonnaise with no added sugars or carbs to maintain the dish's low-carb status.
  4. Seasoning: Adjust salt and pepper to taste, keeping in mind that some ingredients like bacon bits may add saltiness.
  5. Texture: Mix the salad gently to maintain chunks of eggs for a satisfying texture.
  6. Optional Additions: Customize the salad with optional ingredients like avocado, bacon bits, or pickles, but adjust calorie and carb counts accordingly.
  7. Serving Suggestions: Enjoy the egg salad on lettuce wraps, low-carb bread, or as a standalone dish for a satisfying Keto meal.
  8. Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days, but note that avocado may brown over time.
  9. Meal Prep: This recipe is great for meal prepping lunches or quick Keto-friendly snacks during the week.
  10. Nutritional Information: Keep track of portion sizes and ingredients' nutritional values for accurate calorie and carb counts, especially if following a strict Keto diet.
Following these notes will help you create a delicious and satisfying Keto Egg Salad while staying mindful of nutritional values and serving options.
Keyword Keto Egg Salad