When I first discovered the keto lifestyle, one of my happiest realizations was that I could still enjoy my all-time favorite comfort food: egg salad! I’ve always adored its creamy texture and savory flavor, traditionally sandwiched between two slices of bread. Now, I’ve found it’s just as satisfying—if not more so—piled high on a bed of crisp spinach or tucked into a crunchy lettuce wrap. This recipe is my go-to for a classic, Southern-style egg salad that’s incredibly simple to make and bursting with flavor. It’s the perfect quick lunch or light dinner that will keep you full and happy without the carbs.
Ingredients
• 6 large hard-boiled eggs, peeled and chopped
• ¼ cup / 60g mayonnaise
• 1 tbsp / 15g finely chopped onions
• 1 tbsp / 15g dill relish
• 1 tsp / 5g prepared yellow mustard
• ¼ tsp / 0.5g paprika
• ¼ tsp / 0.5g ground black pepper
• ⅛ tsp / 0.7g salt
• Fresh spinach leaves, for serving (optional)
Instructions
1. In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, chopped onions, dill relish, yellow mustard, paprika, black pepper, and salt.
2. Stir gently until all are well combined and the eggs are coated in the creamy dressing. Be careful not to overmix to maintain some texture.
3. Serve immediately over a bed of fresh spinach leaves, or cover and chill for 30 minutes to allow the flavors to meld.
Nutritional Information
• Nutrition Information
• Yield: 4 servings
• Serving Size: 1
• Calories: 214
• Fat: 18g
• Protein: 10g
• Net Carbohydrates: 2g
Pro Tips
• Pro-Tips for Perfect Egg Salad
• For a creamier texture, mash the egg yolks separately with the mayonnaise and seasonings before gently folding in the chopped egg whites.
• Customize your salad by adding chopped celery for crunch, a pinch of cayenne for heat, or fresh herbs like dill or chives for extra flavor.
• For the best flavor, make the egg salad about 30 minutes ahead of time and refrigerate. This allows the to meld together beautifully.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: How do you serve this keto egg salad
A: This keto egg salad is perfect served on a bed of crisp spinach or tucked into a crunchy lettuce wrap for a delicious low-carb meal.
Q: How long does this egg salad last in the fridge
A: You can store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Q: How can I make my egg salad extra creamy
A: For a creamier texture, mash the egg yolks separately with the mayonnaise and seasonings before you gently fold in the chopped egg whites.
Q: What can I add to this egg salad for more flavor
A: You can customize this recipe by adding chopped celery for crunch, a pinch of cayenne for heat, or fresh herbs like dill or chives for extra flavor.
