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–+ servings
low carb creamy egg salad

Keto Egg Salad

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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Large bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 tablespoon
  • 1 teaspoon
  • 1 colander or slotted spoon
  • 1 Fork or potato masher
  • 1 spatula or wooden spoon
  • 1 airtight container (optional, for storage)

Ingredients
  

  • 8 large eggs hard-boiled and peeled
  • 4 tablespoon mayonnaise full-fat
  • 2 teaspoon Dijon mustard
  • 1 tablespoon lemon juice fresh
  • 2 tablespoon dill pickles finely chopped
  • 2 tablespoon celery finely chopped
  • 2 tablespoon red onion finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 2 tablespoon chives optional garnish; finely sliced
  • 1 tablespoon olive oil optional, for richness; extra-virgin
  • 4 leaves romaine lettuce optional; for serving

Instructions
 

  • Place the eggs in a medium saucepan, cover with cold water by about 1 inch, and bring to a gentle boil over medium-high heat.
  • Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
  • Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes, then peel them carefully.
  • Pat the peeled eggs dry, place them on a cutting board, and chop them into small pieces.
  • Add the chopped eggs to a large bowl and set aside.
  • In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, pepper, and olive oil (if using) until smooth.
  • Add the chopped dill pickles, celery, red onion, and parsley to the bowl with the eggs.
  • Pour the dressing over the egg mixture and gently fold everything together with a spatula until evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  • Cover the bowl and refrigerate the egg salad for at least 10 minutes to allow the flavors to meld.
  • Serve the keto egg salad on romaine lettuce leaves, and garnish with sliced chives if desired.

Notes

For the best keto egg salad, make sure the eggs are fully cooled and fairly dry before chopping to avoid a watery texture, and chop everything finely so the dressing coats each bite evenly. You can adjust the fattiness by adding a bit more mayonnaise or olive oil to increase satiety while keeping carbs minimal, and swap dill pickles for sugar-free pickles if you’re strict about added sugars. This salad keeps well in an airtight container in the refrigerator for up to three days, making it perfect for meal prep, and it’s versatile enough to serve in lettuce wraps, on cucumber slices, or alongside sliced avocado for an extra dose of healthy fats.
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