There’s something about a bowl of creamy egg salad that feels instantly comforting.
Picture pale yellow, perfectly diced eggs folded into a rich, velvety dressing, speckled with fresh green herbs and a hint of crisp celery.
This low carb egg salad is a quick, no-fuss meal—ideal for light lunches, protein-packed snacks, or an easy no-cook dinner that’s ready in about 20 minutes, start to finish.
It’s perfect for busy weeknights, meal-preppers, and anyone watching their carbs without sacrificing flavor.
I still remember a chaotic Monday when meetings ran long and energy was low; this egg salad, prepped the night before, was waiting in the fridge.
A quick scoop over leafy greens, and suddenly lunch felt both effortless and nourishing.
Serve it for quick weekday lunches, picnic spreads, or last-minute gatherings when you need something reliable and satisfying. Ready to bring this dish to life?
Why You’ll Love It
- Delivers creamy, tangy flavor with satisfying crunch in every bite
- Keeps carbs low while still feeling rich, filling, and indulgent
- Mixes together quickly for an easy, make-ahead lunch or snack
- Uses simple, affordable ingredients you likely already have on hand
- Serves flexibly in lettuce wraps, cucumber slices, or as a side
Ingredients
- 8 large eggs — pasture-raised if possible
- 60 g mayonnaise, full-fat — choose a sugar-free brand
- 30 g Greek yogurt, plain, unsweetened — full-fat for fewer carbs
- 10 g Dijon mustard — check label for added sugars
- 10 g lemon juice, fresh — adds brightness and cuts richness
- 15 g dill pickle, finely chopped — use low-sugar pickles
- 15 g celery, finely chopped — pick crisp, pale-green stalks
- 10 g red onion, finely minced — for a mild, sharp bite
- 5 g fresh chives, finely chopped — adds gentle onion flavor
- 2 g salt — start here and adjust to taste
- 1 g black pepper, freshly ground — for best aroma and heat
- 1 g smoked paprika (optional) — sprinkle on top for color and smoke
- 5 g fresh parsley, chopped — use flat-leaf for better flavor
Step-by-Step Method
Boil the Eggs Gently
Place eggs in a single layer in a saucepan. Cover with cold water by about 2.5 cm.
Bring to a gentle boil over medium-high heat. As soon as it boils, cover, turn off the heat, and leave the eggs in the hot water for 10 minutes. This method cooks the eggs through without turning the yolks gray or rubbery.
Chill the Eggs Quickly
Transfer the hot eggs to a bowl of ice water using a slotted spoon or colander. Fully submerge them and let them chill for about 10 minutes.
This stops the cooking process and helps prevent a green ring around the yolks. Cooling thoroughly also makes peeling easier and keeps the salad texture firm.
Peel and Chop the Eggs
Crack each cooled egg gently on the counter and peel under running water if needed. Pat eggs dry with a paper towel to remove excess moisture.
Place them on a cutting board and chop into small, bite-sized chunks. Transfer the chopped eggs to a large mixing bowl, keeping the pieces fairly uniform for even texture.
Mix the Creamy Dressing
In a small bowl, combine mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Add salt and freshly ground black pepper.
Whisk until smooth and fully emulsified. Adjust the mayo-to-yogurt ratio if you prefer richer or lighter texture. Make certain there are no lumps so the dressing coats the eggs evenly later.
Add Crunchy Vegetables and Herbs
Finely chop dill pickle, celery, red onion, and fresh chives. Add these to the bowl with the chopped eggs.
Distribute them evenly so each bite gets some crunch and flavor. The vegetables provide texture while the herbs add freshness. Keep pieces small so they integrate well rather than dominating the salad.
Combine Eggs with Dressing
Pour the prepared dressing over the egg mixture. Gently fold everything together with a mixing spoon, taking care not to mash the eggs too much unless you prefer a creamier texture.
Stir until all ingredients are evenly coated. Taste and adjust seasoning with more salt and pepper if necessary.
Chill to Develop Flavor
Cover the bowl tightly and refrigerate the egg salad for at least 15 minutes. This resting time allows flavors to meld and the dressing to slightly thicken.
Stir once more before serving to redistribute any settled dressing. Keep the salad cold for food safety and best texture, especially if preparing ahead.
Garnish and Serve Low-Carb
Transfer the egg salad to a serving dish if desired. Sprinkle with smoked paprika and chopped fresh parsley for color and extra flavor.
Serve in crisp lettuce wraps, over cucumber slices, or alongside sliced avocado for a low-carb option. Adjust portion sizes to taste and store leftovers in an airtight container.
Ingredient Swaps
- Swap Greek yogurt with sour cream or full-fat plain yogurt if Greek yogurt is unavailable.
- Use yellow mustard or whole-grain mustard instead of Dijon if that’s what you have on hand.
- Replace dill pickle with chopped capers, olives, or a splash of pickle juice for similar tang.
- Use green onion or shallot in place of red onion, and dried chives or parsley if fresh herbs aren’t available.
- For dairy-free, omit Greek yogurt and increase mayonnaise, or use a dairy-free mayo alternative.
You Must Know
– Safety – To stay in the safe zone, keep the finished egg salad below 5°C/41°F in the fridge and avoid leaving it at room temperature for more than 2 hours (1 hour if above 32°C/90°F).
Egg‑based salads are high‑risk for bacteria growth when held warm.
Serving Tips
- Spoon into crisp lettuce cups or romaine boats for a handheld, bread-free option.
- Serve mounded on cucumber rounds or halved mini bell peppers for bite-sized appetizers.
- Plate alongside sliced avocado, cherry tomatoes, and olives for a simple low-carb platter.
- Stuff into hollowed tomatoes or avocados for a more elegant, fork-and-knife presentation.
- Scoop over a bed of mixed greens and drizzle with olive oil for a quick salad.
Storage & Make-Ahead
This egg salad keeps well in an airtight container in the refrigerator for up to 3 days.
It’s ideal for make-ahead lunches—prepare it the night before for best flavor.
Freezing isn’t recommended, as the mayonnaise- and yogurt-based dressing will separate and the eggs can become rubbery after thawing.
Reheating
Gently reheat egg salad only if necessary.
Briefly warm in a microwave at low power in short bursts, or in a small covered skillet on low heat, stirring frequently.
Picnics and Potlucks
Once you’ve mastered serving your egg salad at just the right temperature, it practically begs to be packed up for picnics and potlucks.
I spoon it into a chilled glass container, press parchment over the surface, and snap on the lid so every creamy, dill‑flecked bite stays fresh.
Outdoors, the egg salad feels extra comforting. I set it out over ice, lift the lid, and that cool, lemony, faintly smoky aroma drifts up.
I like giving you options: crisp lettuce leaves for wraps, cucumber rounds for scooping, maybe avocado slices fanned on a platter.
People gravitate toward it—simple, recognizable, but lighter than the usual mayo-laden sides. It’s the bowl that quietly empties while everyone’s talking.
Final Thoughts
Give this low carb egg salad a try and see how easy (and satisfying) it’s to put together a fresh, protein-packed meal.
Feel free to tweak the herbs, crunch, and creaminess to make it perfectly your own.
Frequently Asked Questions
Is This Low Carb Egg Salad Suitable for a Ketogenic Diet?
Yes, it’s keto-friendly. As you stir in the velvety mayo, tangy yogurt, and tender egg pieces, you’ll taste rich, comforting creaminess with minimal carbs—perfect tucked into crisp lettuce leaves or beside cool avocado slices.
Can I Freeze Low Carb Egg Salad Without Ruining the Texture?
No, I wouldn’t freeze it—you’ll get grainy eggs and a weepy, split dressing. Instead, I’d keep it chilled, tightly covered, and enjoy that velvety, tangy-creamy bite within three cozy refrigerator days.
How Can I Make This Egg Salad Higher in Protein?
Add extra egg whites, swap some mayo for thick Greek yogurt, and fold in finely diced chicken or turkey. I’d also stir in soft cottage cheese, letting it meld into creamy, savory curds between bites.
What Are Common Allergens in This Low Carb Egg Salad Recipe?
The common allergens here are eggs, dairy from Greek yogurt, and possibly mustard. As you stir the creamy dressing through soft, fragrant eggs, just imagine swapping yogurt or mustard if your body whispers caution.
How Do I Safely Transport Egg Salad on Long Trips?
I pack your egg salad chilled in a small airtight container, nestle it in an insulated cooler with plenty of ice packs, keep it under 40°F, and never leave it unrefrigerated longer than two hours.
Low Carb Egg Salad
Equipment
- 1 Medium saucepan
- 1 Large bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing spoon
- 1 colander or slotted spoon
- 1 Measuring spoons set
Ingredients
- 8 large eggs
- 60 gram mayonnaise full-fat
- 30 gram Greek yogurt plain unsweetened
- 10 gram Dijon mustard
- 10 gram lemon juice fresh
- 15 gram dill pickle finely chopped
- 15 gram celery finely chopped
- 10 gram red onion finely minced
- 5 gram fresh chives finely chopped
- 2 gram salt
- 1 gram black pepper freshly ground
- 1 gram smoked paprika optional for garnish
- 5 gram fresh parsley chopped for garnish
Instructions
- Place the eggs in a single layer in the saucepan and cover with cold water by about 2.5 cm.
- Bring the water to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10 minutes.
- Transfer the eggs to a bowl of ice water using a colander or slotted spoon and let them cool for 10 minutes.
- Peel the cooled eggs and pat them dry with a paper towel if needed.
- On the cutting board, chop the eggs into small chunks and place them in the large bowl.
- In the small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Add the chopped dill pickle, celery, red onion, and chives to the eggs in the large bowl.
- Pour the dressing over the egg mixture and gently stir with the mixing spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if desired.
- Cover and refrigerate the egg salad for at least 15 minutes to allow flavors to meld.
- Before serving, sprinkle with smoked paprika and chopped fresh parsley for garnish.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
