There’s something undeniably comforting about a chilled bowl of egg salad, especially when it’s keto-friendly and bursting with flavor. This Easy Keto Egg Salad is creamy, tangy, and perfectly seasoned—ideal for lettuce wraps, chaffles, or simply eaten by the spoonful.

I first whipped up this version while prepping for a last-minute lunch with a friend on a low-carb diet. With just a few pantry staples and a batch of hard-boiled eggs, this simple dish came together in minutes and was an instant hit.

Whether you're following a ketogenic lifestyle or just looking for a quick, protein-packed meal, this recipe is a total winner. Let’s dive into why you’ll want to keep it on repeat.

Why You’ll Love This Easy Keto Egg Salad

Get ready to meet your new go-to lunch. This Easy Keto Egg Salad is everything you want in a meal—easy, tasty, and ready in under 15 minutes.

First, it's low in carbs and high in protein, making it a great choice for anyone on a keto or low-carb diet. Each serving is packed with healthy fats and satisfying flavor, keeping you full and energized.

Secondly, this recipe is ridiculously easy. With just a handful of ingredients and no fancy equipment needed, it’s the perfect meal prep staple for busy weekdays or lazy weekends.

You’ll also love how budget-friendly it is. Eggs, mayo, and a few seasonings are all it takes. It’s a fantastic way to stretch your grocery budget without sacrificing taste or nutrition.

And let’s not forget its versatility. Enjoy it scooped onto lettuce leaves, spooned into an avocado, spread on keto bread, or eaten straight from the bowl—it’s delicious every way.

Next, let’s talk about what goes into making the perfect keto egg salad.

Ingredients Notes

The magic of this Easy Keto Egg Salad comes down to just a few well-chosen ingredients that work together beautifully to create rich, creamy goodness in every bite.

Eggs are, of course, the star of the show. I recommend using hard-boiled eggs that are slightly overcooked (about 10–12 minutes) for firmer yolks that blend into the mayo better. Older eggs peel easier, so keep that in mind when planning ahead.

Mayonnaise provides the creamy base that ties everything together. Use a high-quality, sugar-free mayo like avocado oil-based varieties for a healthier fat profile and clean keto compliance.

Dijon mustard adds just the right touch of tang and complexity. A little goes a long way, so start small—you can always add more if you like a bigger kick.

Celery and red onion give the salad a satisfying crunch and pop of flavor. Dice them finely so they don’t overwhelm the creamy texture, but still lend that fresh contrast that makes each bite exciting.

You’ll also need basic seasonings like salt, pepper, and a pinch of smoked paprika or dill if you’re feeling fancy. No special equipment required—just a mixing bowl, a knife, and a fork or potato masher.

How To Make This Easy Keto Egg Salad

Making this Easy Keto Egg Salad couldn’t be simpler. It all comes together in one bowl with minimal prep and cleanup.

Start by peeling and chopping your hard-boiled eggs. You can dice them coarsely for a chunkier salad or mash them with a fork for a creamier finish—it’s totally up to your texture preference.

Next, add the mayonnaise and Dijon mustard to the bowl. Stir gently to combine, making sure every piece of egg is coated. At this stage, taste and adjust for seasoning—you might want to add a pinch of salt, a dash of pepper, or even a splash of lemon juice for brightness.

Now it’s time for the veggies. Add the finely diced celery and red onion, folding them in gently. They’ll bring just enough crunch and flavor contrast to keep things interesting without overshadowing the eggs.

If you're adding any optional extras—think chopped pickles, a sprinkle of dill, or a dash of hot sauce—do it now. Fold everything together until it looks smooth and creamy, with specks of green and purple peeking through.

The whole process takes less than 15 minutes, making it one of the quickest keto meals in your rotation. Serve immediately, or chill for 30 minutes to let the flavors meld—it tastes even better after a short rest in the fridge.

Storage Options

One of the best things about this egg salad is how well it stores. It’s ideal for meal prep and makes lunchtime a breeze all week long.

Store your egg salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days, though the texture is best within the first two days.

If you’re prepping for multiple meals, consider storing it in individual portions so you can grab and go. Mason jars or small containers work great for this and keep the salad from getting too compacted.

Freezing isn’t recommended, as mayo-based salads tend to separate when thawed. For best results, enjoy this recipe fresh and make just enough for what you’ll eat within a few days.

To re-serve, give it a quick stir to recombine the ingredients and freshen up the texture. If needed, add a small spoonful of mayo to revive any dryness.

Variations and Substitutions

This Easy Keto Egg Salad is wonderfully customizable. You can tweak the base recipe to suit your tastes or whatever’s hanging out in your fridge.

Try adding avocado for extra creaminess and a dose of heart-healthy fats. Just dice half an avocado and gently mix it in right before serving to avoid browning.

For a bit of a kick, stir in some sriracha, hot sauce, or a pinch of cayenne pepper. It gives the salad a bold twist without overpowering the other flavors.

If you’re out of celery or onion, swap in chopped pickles or relish for a tangy crunch. Just make sure to use sugar-free options to stay keto-friendly.

You can even transform it into a more filling meal by adding cooked bacon, shredded chicken, or tuna. These additions make it heartier while still keeping it low in carbs.