Easy Keto Egg Salad Recipe

Introduction

This easy keto egg salad recipe is a creamy, satisfying dish perfect for low-carb meals or snacks. Made with simple ingredients, it’s quick to prepare and versatile enough to enjoy in various ways. Whether you’re new to keto or looking for a tasty egg salad, this recipe is sure to please.

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

1. Step 1: Cook the eggs. For an air fryer, place eggs in the basket and cook at 250°F for about 16 minutes. If using the stovetop, place eggs in a pot with enough water to cover them by an inch or two. Bring to a rolling boil, then turn off the heat and let eggs sit for 10-12 minutes.
2. Step 2: Transfer the cooked eggs immediately to a bowl of ice water and let them cool for at least 5 minutes.
3. Step 3: Peel the eggs by gently tapping and rolling them to crack the shell. Then, cut eggs in half and remove the yolks into a small bowl.
4. Step 4: Finely crumble the egg yolks with a fork.
5. Step 5: Chop the egg whites into small pieces and set aside.
6. Step 6: In the bowl with the crumbled yolks, add mayonnaise, Dijon mustard, and apple cider vinegar. Mix well until combined.
7. Step 7: Fold the chopped egg whites and optional celery or chives into the yolk mixture.
8. Step 8: Serve the egg salad on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles and enjoy!

Tips & Variations

• Use fresh eggs for the best flavor and easier peeling.
• Customize the salad by adding dill, paprika, or a dash of hot sauce for extra flavor.
• Try swapping mayonnaise for Greek yogurt to lighten the salad and add a tangy twist.
• If you prefer a chunkier texture, chop the yolks and whites less finely.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Keep it chilled until ready to serve. When reheating isn’t recommended, simply enjoy it cold or bring it to room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad ahead of time?

Yes, you can prepare this egg salad up to 2 days in advance. Keep it refrigerated in a sealed container to maintain freshness.

What can I use instead of mayonnaise?

You can substitute mayonnaise with plain Greek yogurt or mashed avocado for a lighter or creamier alternative.

Easy Keto Egg Salad Recipe

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4.4 from 133 reviews

This Easy Keto Egg Salad Recipe is a quick and delicious low-carb meal option, perfect for those following a ketogenic diet. Made with hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and a hint of vinegar, it’s a versatile salad that can be enjoyed on its own, in lettuce wraps, or as a sandwich filling.

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

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Dressing

• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon apple cider vinegar (or white vinegar)

Optional Add-ins

• 1/4 cup celery or chives, finely diced (optional)

Instructions

1. Cook Hard Boiled Eggs: Place the eggs in either an air fryer or on the stovetop to cook. For the air fryer method, place the eggs in the basket and cook at 250°F for about 16 minutes, adjusting based on your specific model. For stovetop, place eggs in a large pot, cover with water by an inch or two, bring to a rolling boil, then turn off heat and let eggs sit for 10-12 minutes.
2. Cool the Eggs: Immediately transfer cooked eggs to a bowl of ice-cold water and let them cool for at least 5 minutes or until they are cool to the touch. This stops the cooking process and makes peeling easier.
3. Peel the Eggs: Gently tap each egg on one end, roll it to crack the shell all over, and remove the shell. Carefully extract the egg yolks intact.
4. Prepare the Egg Yolks: Cut eggs in half and place the yolks in a small bowl. Use a fork to finely crumble the yolks, creating a smooth base for the salad.
5. Prepare the Egg Whites: Chop the egg whites into small, bite-sized pieces and set aside.
6. Mix the Dressing: Add mayonnaise, Dijon mustard, and apple cider vinegar to the crumbled yolks and mix thoroughly until well combined.
7. Combine All Ingredients: Fold the chopped egg whites and optional celery or chives into the yolk mixture, gently mixing until evenly combined.
8. Serve and Enjoy: Serve the egg salad on lettuce leaves, low-carb tortillas, thin slices of bread, or chaffles for a keto-friendly meal or snack.

Notes

• Adjust vinegar amount to taste for a more tangy flavor.
• For air fryer cooking, test with one or two eggs first to perfect timing based on your model.
• Use mayonnaise with no added sugar to keep it keto-friendly.
• Optional celery or chives add a nice crunch and freshness but can be omitted for a simpler salad.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: keto egg salad, low carb egg salad, easy egg salad recipe, keto recipes, low carb lunch, air fryer egg salad