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Creamy Keto Egg Salad

Category: Where Culinary Traditions Collide

With only a handful of basics—hard-boiled eggs, mayo, Dijon mustard, and a splash of vinegar—this creamy dish comes together fast. Cook your eggs however you like, then crumble yolks and chop the whites before mixing everything into a smooth, tasty mix. Toss in chopped chives or celery if you want more crunch. Scoop it onto crisp lettuce, keto bread, or chaffles. It keeps well in the fridge for a few days, so you’ve got lunch or dinner sorted without any hassle.

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Monica
By Monica Monica
Updated on Tue, 08 Jul 2025 15:09:39 GMT
A bowl with chopped eggs and some onions mixed together. Pin
A bowl with chopped eggs and some onions mixed together. | flavorsfuse.com

When you need a creamy, filling meal fast, this low-carb keto egg salad hits the spot. With just four basics, it's the perfect quick fix for lunch or dinner. Scoop it into crunchy lettuce or stack it on your favorite low-carb bread, and you're set for a satisfying day.

I started whipping up this salad when I cut out carbs and needed a fast lunch. Now, I've got boiled eggs ready all the time since you can toss in whatever's left in the fridge and it always tastes good.

Ingredients

  • Celery or chives (optional): Looking for something snappy or a little kick Throw in crisp celery or fresh chives for added freshness.
  • Apple cider vinegar or white vinegar: Adds just the right amount of tart to lighten things up. Choose one that smells fresh and a bit fruity if you can.
  • Dijon mustard: Brings a sharp, zippy note to brighten every bite. Try for freshly opened or imported for the most flavor.
  • Mayonnaise: The creamy glue that brings it all together. Real mayo makes a big difference—I always sample a few before picking my favorite.
  • Large eggs: These are the base, adding protein and a creamy bite. Eggs with bright yolks taste best.

Step-by-Step Instructions

Serve and Enjoy:
Drop generous scoops onto cool lettuce leaves for a fresh wrap, or layer it onto your best low-carb toast or chaffles for something more filling. Fancy things up with extra black pepper or snipped chives right on top.
Mix the Salad:
Stir together the mayonnaise, vinegar, and Dijon mustard with the mashed egg yolks. Get it all nice and smooth. Toss in the egg whites and any optional veggies like celery or chives if you want some crunch or zip. Go gently so you keep the mix chunky.
Peel and Prep the Eggs:
Tap eggs on the counter to crack then roll them—shells should slide right off, especially if they're chilled. Halve the eggs, pop out yolks, and mash those with a fork until creamy. Dice egg whites up small to get that perfect mix of smooth and chunky.
Cook the Eggs:
Boil or air-fry eggs your way. Place eggs in a pot, cover them with a good inch or two of water, bring to a big bubble, then switch the heat off. Let them soak in the hot water for around ten to twelve minutes, then dunk them in ice water right away. For air fryers, 250 degrees for about sixteen minutes does the trick. Try just one first since all machines act a little different. Let eggs chill totally before peeling for easy shell removal.
A plate of food with eggs and vegetables. Pin
A plate of food with eggs and vegetables. | flavorsfuse.com

I've always loved how eggs can do it all and are packed with good stuff. Every spring, my kids are in charge of peeling eggs for Sunday lunch—their small hands at work always make me smile.

Storage Tips

Tuck your egg salad into a covered container and stash it in the fridge. It'll keep for around three days. Pop it in the fridge within two hours to keep it safe. I usually keep any crunchy add-ins like celery or chives separate and toss them in right before digging in, so they stay crisp.

Ingredient Swaps

No Dijon handy Regular yellow mustard works for a softer taste. Want it perkier A bit of fresh lemon juice swaps in for the vinegar. If you’re out of mayo, Greek yogurt makes it creamier and lighter, or go wild and mash in some avocado for a twist.

Serving Ideas

Egg salad tastes great spooned into lettuce cups or atop thick cucumber slices at a get-together. I’ve stuffed it in low-carb tortillas or scooped it onto avocado halves too. Sometimes I add smoked paprika or everything bagel seasoning when I want something extra.

A bowl of food with eggs and vegetables. Pin
A bowl of food with eggs and vegetables. | flavorsfuse.com

Fun Backstory

Egg salad started out as a smart way to make boiled eggs go further at get-togethers way back in the 1800s. Thanks to keto and low-carb trends, it’s having a big comeback since it’s quick to throw together and tastes so good.

FAQs About the Recipe

→ How should I cook eggs for this meal?

You can either pop eggs in an air fryer set to 250°F for 16 minutes or cook them on the stove by covering them with water, boiling, and letting them sit covered for about 10 to 12 minutes.

→ What extras can go in for more taste?

Go ahead and stir in some chopped celery or chives if you want it crunchier and fresher.

→ Any ideas for how to serve it?

Try scooping it onto lettuce leaves, low-carb tortillas, skinny bread slices, or chaffles for a filling and keto-friendly bite.

→ How long will it last in my fridge?

Pop the egg salad into a sealed container and it'll be good in your fridge for three days. Make sure to chill it within a couple hours after making.

→ Could I use other vinegars in this?

Sure, apple cider or white vinegar both fit the bill and each one brings its own hint of tang.

Keto Egg Salad

Smooth, low-carb egg salad with just four main things. Great on lettuce wraps or your favorite keto bread.

Prep Time
5 min
Cooking Time
16 min
Total Time
21 min
By Monica: Monica

Category: Fusion Main Dishes

Skill Level: Beginner-Friendly

Cuisine Style: American

Yield: 4 Servings (Roughly 1 1/2 cups)

Dietary Preferences: Low-Carb, Vegetarian, Gluten-Free, Lactose-Free

What You'll Need

→ Main

01 1/2 teaspoon apple cider vinegar or white vinegar
02 1 teaspoon Dijon mustard
03 1/4 cup mayonnaise
04 6 large eggs

→ Optional Additions

05 1/4 cup finely diced celery or chives

Step-by-Step Guide

Step 01

Pile your salad onto chaffles, bread slices, low-carb wraps, or even crisp lettuce cups—whatever you’re feeling!

Step 02

After mixing your base, scoop in the chopped egg whites. If you want, sprinkle in the celery or chives now. Gently stir it all together til it looks well blended.

Step 03

Toss your mayo, Dijon, and vinegar into the bowl with crumbled yolks. Give it a good stir—it should turn nice and smooth.

Step 04

Tap eggs gently, roll to crack the shells, then peel. Slice each one in half. Pop the yolks into a bowl and smash them with a fork. Dice the egg whites up small.

Step 05

Once the eggs are done, dunk them straight into a bowl of icy water. Let them chill at least 5 minutes or until they’re cool when you touch them.

Step 06

Stovetop way: Set eggs in a pan, add water to cover by an inch or two, heat till bubbling, then take off the burner. Put the lid on and let them sit for 10 to 12 minutes. Using an air fryer? Lay eggs in the basket and bake at 250°F (121°C) for about 16 minutes, but check your model since times can be different.

Additional Notes

  1. To keep things fresh, pop leftovers into a lidded container and stash it in the fridge for up to three days. Make sure to stick it in the fridge no later than two hours after you’ve made it to play it safe.
  2. If you haven’t cooked eggs in an air fryer before, try just one or two first to see how firm or soft you like ’em.

Essential Tools

  • Air fryer or big pot
  • Big mixing bowl
  • Small bowl
  • Fork
  • Knife

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Contains eggs
  • Contains mayonnaise (often has eggs and soybean oil)

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 191
  • Fats: 17 g
  • Carbohydrates: 1 g
  • Proteins: 8 g