Classic keto egg salad is Southern-style comfort that could not be simpler – chopped hard-boiled eggs in a creamy dressing of mayo, dill relish, yellow mustard, and paprika. It comes together in ten minutes and works piled on spinach or tucked into a lettuce wrap. A quick lunch or light dinner that keeps you full without the carbs.
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 (2.12 oz) mayonnaise
• 1 tbsp / 15g (0.53 oz) finely chopped onions
• 1 tbsp / 15g (0.53 oz) dill relish
• 1 tsp / 5g (0.18 oz) prepared yellow mustard
• ¼ tsp / 0.5g (0.02 oz) paprika
• ¼ tsp / 0.5g (0.02 oz) ground black pepper
• ⅛ tsp / 0.7g (0.02 oz) 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 (0.07 oz)
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.
Pro Tips
- For an extra creamy texture, mash the egg yolks with the mayonnaise and seasonings first, then fold in the chopped whites gently.
- Do not overmix once everything is combined – leaving some texture in the whites is what separates good egg salad from a paste.
- Make it about 30 minutes ahead and refrigerate so the onion, relish, and mustard have time to meld into the eggs.
- Add chopped celery for crunch, a pinch of cayenne for heat, or fresh dill and chives for a brighter flavor – all without moving the carb count.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and serve over fresh spinach leaves or in a lettuce wrap.
Frequently Asked Questions
Is this egg salad keto-friendly?
Very – about 2g net carbs per serving with 10g of protein and 18g of fat, and no bread required anywhere in the recipe.
How do I make the texture creamier?
Mash the egg yolks separately with the mayonnaise and seasonings until smooth, then gently fold the chopped egg whites back in.
How far ahead can I make it?
Mix it up to 30 minutes ahead and chill – the flavors meld beautifully in that time. Leftovers keep in an airtight container in the fridge for up to 3 days.
What can I add to change it up?
Chopped celery for crunch, a pinch of cayenne for heat, or fresh herbs like dill or chives. All keep it low-carb and take about ten extra seconds.
Recipe card below.
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Classic Keto Egg Salad
Ingredients
Method
- In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, chopped onions, dill relish, yellow mustard, paprika, black pepper, and salt.
- 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.
- Serve immediately over a bed of fresh spinach leaves, or cover and chill for 30 minutes to allow the flavors to meld.
