Main Dishes

Easy Keto Egg Salad Recipe

ByWindy Alvarez November 7, 2025November 7, 2025

Introduction

This easy keto egg salad is a creamy, satisfying dish that’s perfect for low-carb meals or snacks. Made with simple ingredients and customizable add-ins, it’s a quick recipe that never fails to please.

A close-up image shows a plate filled with creamy egg salad, having chunky pieces of light yellow and white eggs mixed with small green bits, topped with small green onion pieces for garnish. The egg salad is served on a white plate with a dotted rim, and a wooden spoon rests on the right side of the plate partially in the salad. Behind, on the right, there is another white plate with a green lettuce leaf and a scoop of the same egg salad, garnished with small green onion pieces. On the left side, there is a white tray holding fresh green lettuce leaves. The dishes are placed on a colorful fabric with blue, white, red, yellow, and green leaf patterns, on a surface that appears as white marble. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar (or white vinegar)
1/4 cup celery or chives (optional, finely diced)

Instructions

Step 1: Cook the hard boiled eggs. If using an air fryer, place eggs in the basket and cook at 250°F for about 16 minutes, adjusting time based on your model. For stovetop, place eggs in a pot with cold water covering by an inch or two. Bring to a rolling boil, then turn off the heat and let eggs sit for 10-12 minutes.
Step 2: Transfer eggs immediately to a bowl of ice water and let cool for at least 5 minutes.
Step 3: Peel the eggs by gently tapping and rolling to crack the shell. Remove the shell completely.
Step 4: Cut eggs in half and remove the yolks into a bowl. Use a fork to crumble the yolks finely.
Step 5: Chop the egg whites into small pieces and set aside.
Step 6: Add mayonnaise, Dijon mustard, and vinegar to the yolks and mix until combined.
Step 7: Fold in the chopped egg whites and optional celery or chives.
Step 8: Serve immediately or chill before enjoying on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles.

Tips & Variations

Use fresh eggs for best flavor and easier peeling.
Add a pinch of paprika or smoked paprika for a subtle smoky note.
Substitute mayonnaise with Greek yogurt for a lighter texture.
Mix in finely chopped pickles or capers for extra tang.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. Reheat is not recommended; it’s best enjoyed cold or at room temperature.

How to Serve

In the center of a white plate, a round scoop of creamy yellow egg salad is placed on a bed of large green lettuce leaves with ruffled edges, giving a fresh contrast to the soft texture of the salad. The egg salad has bits of white egg and small green pieces mixed in, topped with a sprinkle of red paprika and thinly sliced green onions on top. Next to this plate, there is another white bowl filled with more egg salad, showing a chunky and creamy texture. A corner holds some loose green lettuce leaves on a white plate. The dishes sit on a colorful patterned cloth over a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad ahead of time?

Yes, you can prepare the egg salad a day in advance and keep it refrigerated. This allows the flavors to meld together for an even tastier result.

What is the best way to peel hard boiled eggs easily?

Cooling eggs quickly in ice water after cooking helps loosen the shell. Gently tapping and rolling the egg on a hard surface breaks the shell evenly, making peeling smoother.

Easy Keto Egg Salad Recipe

★★★★★

4.5 from 53 reviews

This Easy Keto Egg Salad Recipe is a creamy, low-carb dish perfect for quick lunches or snacks. Made with hard-boiled eggs, mayonnaise, Dijon mustard, and a touch of vinegar, it’s both simple and delicious. Optional celery or chives add a fresh crunch. Whether you prefer air frying or stovetop boiling your eggs, this recipe ensures perfectly cooked eggs every time, perfect for a keto-friendly diet.

Author: Windy
Prep Time: 10 minutes
Cook Time: 16 minutes (air fryer) or 12 minutes (stovetop)
Total Time: 26-28 minutes
Yield: 4 servings 1x
Category: Salad
Method: Air Frying
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Eggs

6 large eggs

Salad Mixture

1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar (or white vinegar)
1/4 cup celery or chives (optional, finely diced)

Instructions

Cook Hard Boiled Eggs: For air frying, place eggs in the air fryer basket and cook at 250°F for about 16 minutes. For stovetop, place eggs in a pot, cover with water by an inch or two, boil, then turn off heat and let sit 10-12 minutes.
Cool Eggs: Immediately transfer cooked eggs to a bowl of ice cold water for at least 5 minutes until cool.
Peel Eggs: Gently tap, roll and crack the eggshell, then peel off carefully.
Separate Yolks: Cut eggs in half, place yolks in a small bowl, and finely crumble with a fork.
Chop Egg Whites: Chop the whites into small pieces and set aside.
Mix Dressing: Add mayonnaise, Dijon mustard, and vinegar to crumbled yolks and mix well.
Combine Mixture: Fold in chopped egg whites and optional celery or chives until combined.
Serve: Enjoy your egg salad on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles.

Notes

Air fryer cooking time may vary based on your model; test with one or two eggs first.
Using ice water after boiling stops cooking and makes peeling easier.
Feel free to adjust mayonnaise quantity to your desired creaminess.
Add celery or chives for extra texture and freshness.
This recipe is naturally low-carb and keto-friendly.

Keywords: Keto egg salad, low-carb egg salad, easy egg salad recipe, air fryer egg salad, hard boiled egg salad

Windy Alvarez

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