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Dreamy Keto Egg Salad

Category: Where Culinary Traditions Collide

Grab just four main things—hard-boiled eggs, mayo, Dijon, a little vinegar—and this creamy keto egg blend is ready fast. Either boil or air fry your eggs, then crumble up the yolks, chop those whites, and mash it all with the tangy dressing. Toss in some chopped celery or chives if you like a crunch. It’s super filling with lettuce leaf wraps, chaffles, or keto toast. Pop leftovers in the fridge and you’ll have a quick meal or snack for a few days straight.

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Monica
By Monica Monica
Updated on Mon, 07 Jul 2025 17:17:20 GMT
A bowl packed with eggs and onion pieces. Pin
A bowl packed with eggs and onion pieces. | flavorsfuse.com

Whip up this creamy, protein-rich keto egg salad for lunch or a light dinner using just four simple staples. It’s perfect when you want something quick but still filling. Make it your own—toss it in crisp lettuce leaves or tuck it between slices of your favorite low-carb bread.

I got into making this egg salad when swapping to fewer carbs and wanting fast lunches on hand. Now there’s always some hard boiled eggs hanging out in my fridge since it’s so easy to mix up with whatever else I have.

Effortless Ingredients

  • Celery or chives (optional): These add a fresh crunch or mild onion kick. Cut them up small for the best bite.
  • Apple cider vinegar or white vinegar: This gives a slight tang and keeps things perky. Choose one that smells nice and clean.
  • Dijon mustard: Adds a little zing and pulls all the flavors together. Good Dijon makes a difference, so go for the fresh stuff if you can.
  • Mayonnaise: Binds everything in a smooth, creamy hug. Using top-quality mayo can really upgrade the taste—sample a few if you’re picky.
  • Large eggs: They’re the main players, giving the salad a creamy, protein-heavy base. Bright yolks mean even better flavor.

Simple Step-by-Step

Serve It Up:
Plop heaps of your egg salad onto cold, crisp lettuce for a keto classic, or sandwich between slices of low-carb bread or chaffles. Want it snazzier? Top with a couple cracks of black pepper or extra chives.
Mix Everything:
Stir the mashed yolks well with mayo, vinegar, and Dijon until smooth. Carefully fold in the chopped whites. Toss in celery or chives for a fresher bite if you like. Go gentle so you keep some nice chunks throughout.
Shell and Slice:
Knock the eggs on the counter to start the cracks. Roll them till shells come off easily—chilled eggs make this a breeze. Halve each egg. Scoop the yolks into a smaller bowl and smash until creamy. Chop whites small for bites of creamy and chunky in every forkful.
Boil the Eggs:
Use either the stove or air fryer. For stovetop, cover eggs with water (let the water rise above them), then boil. Take the pot off the heat and let the eggs sit for ten to twelve minutes. Straight into an ice bath when done. For air fryer, set to two-fifty and let eggs go for sixteen minutes. The first time, test one or two since machines vary. Chill eggs all the way before peeling.
A plate filled with eggs and vegetables. Pin
A plate filled with eggs and vegetables. | flavorsfuse.com

I’ve always loved eggs for all the ways you can use them and all the good stuff they bring. My kids like to help peel at spring brunches—it’s a little family tradition to watch those tiny hands tackle the shells.

Best Ways to Store

Keep your egg salad chilled in a tightly sealed container in the fridge—it’ll stay good for three days. Remember to pop it in the fridge within two hours to keep it safe to eat. When prepping ahead, I stash chives or celery separately and stir ’em in when serving so they stay crisp.

Swaps for Ingredients

Use regular yellow mustard for a gentler taste if Dijon isn’t your thing. Or swap in fresh lemon juice for vinegar for a brighter tang. If you’re out of mayo, try Greek yogurt for a light twist or use smashed avocado if you’re feeling experimental.

How to Serve

Egg salad shines in lettuce cups or scooped over thick cucumber slices for a snack. Try stuffing it into a low-carb tortilla or pile it on half of an avocado. Sometimes I mix in a sprinkle of everything bagel seasoning or smoked paprika for a fun boost.

A bowl packed with eggs and fresh veggies. Pin
A bowl packed with eggs and fresh veggies. | flavorsfuse.com

Fun Background

People started making egg salad as a way to make boiled eggs go further at picnics and parties in the 1800s. Now it's a superstar again thanks to low-carb and keto fans who love how easy and filling it is.

FAQs About the Recipe

→ What's the easiest way to cook eggs for this?

You can pop eggs in the air fryer at 250°F for about 16 minutes, or just cover them with water on the stove, bring it up to a boil, then let them sit covered for 10 to 12 minutes.

→ Can I mix in something extra for more taste?

Go for it—diced celery or chives make it snappier and add pop to the texture.

→ How else can I enjoy this dish?

Pile it on lettuce leaves, keto wraps, thin bread, or crisp chaffles to make your meal even better.

→ How long can I keep it chilled?

Seal your egg mix tight in the fridge and it’ll stay fresh about three days. Just get it cooled off within two hours after making it.

→ Can I grab any vinegar I’ve got?

Sure—use either apple cider or plain white vinegar. Both add a gentle zing to your mix.

Keto Egg Mix

Rich low-carb egg blend using only four key ingredients. Great piled in lettuce cups or slapped between keto bread slices.

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 (About 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 chives or celery

Step-by-Step Guide

Step 01

Scoop onto chaffles, lettuce leaves, slim bread, or your favorite low-carb wrap and dig in.

Step 02

Toss in the finely chopped egg whites and if you're feeling fancy, throw in chives or celery. Give it a gentle mix so it all comes together.

Step 03

Dump in mayo, Dijon, and vinegar with the yolks. Mash everything up until it's nice and smooth.

Step 04

Crack eggs by rolling them gently, then peel away the shells. Slice each in half, pop yolks into a bowl, and use a fork to mash them up. Cube up the whites into little pieces.

Step 05

Once your eggs are done, quickly drop them in cold water with some ice. Chill them out for five minutes or until they're cool when you touch them.

Step 06

To use a stovetop, cover eggs with a few inches of water in a pot, bring it to a full boil, then turn off the burner. Put the lid on and let them soak for about 10 to 12 minutes, but keep an eye since stoves vary. For air fryer fans, line up eggs in the basket, cook them at 250°F (121°C) for about 16 minutes, and tweak the time if your machine runs hotter or cooler.

Additional Notes

  1. Pop leftovers in a tight-sealing container, then stash in the fridge for up to three days. Always get it chilled within two hours so you don't risk it going bad.
  2. Not sure about how long to air fry eggs? Try just one or two at first and see if you like how they turn out.

Essential Tools

  • Large pot or air fryer
  • Fork
  • Small bowl
  • Large mixing bowl
  • Knife

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Got eggs
  • Mayonnaise (usually contains eggs and might have 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