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–+ servings
Classic Keto Egg Salad – vegetarian recipe
Stav Kogan

Classic Keto Egg Salad

A classic, Southern-style keto 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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 serving
Calories: 214
Ingredients Method Nutrition

Ingredients
  

  • 6 large hard-boiled eggs, peeled and chopped
  • ¼ cup (60 g / 2.12 oz) mayonnaise
  • 1 tbsp (15 g / 0.53 oz) finely chopped onions
  • 1 tbsp (15 g / 0.53 oz) dill relish
  • 1 tsp (5 g / 0.18 oz) prepared yellow mustard
  • ¼ tsp (0.5 g / 0.02 oz) paprika
  • ¼ tsp (0.5 g / 0.02 oz) ground black pepper
  • ⅛ tsp (0.7 g / 0.02 oz) salt
  • Fresh spinach leaves, for serving (optional)
  • 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.

Method
 

  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.

Nutrition

Calories: 214kcalCarbohydrates: 2gProtein: 10gFat: 18g

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