There’s something timeless and comforting about a bowl of creamy egg salad. With its rich, velvety texture and satisfying flavor, it’s the kind of dish that never goes out of style—especially when it’s keto-friendly and incredibly easy to throw together.

I first started making this egg salad during a round of meal prepping when I was short on time but still wanted something satisfying and low-carb. Now, it’s my go-to lunch on busy weekdays, tucked into lettuce wraps or eaten straight from the bowl with a spoon. Let’s dive in and see why this easy keto egg salad deserves a spot in your weekly rotation.

Why You’ll Love This Easy Keto Egg Salad

Get ready to meet your new favorite low-carb lunch solution. This egg salad is creamy, protein-packed, and ready in under 30 minutes.

First, it’s wonderfully quick and fuss-free. If you have a handful of hard-boiled eggs and a few pantry staples, you’re already halfway there. There’s no fancy cooking required, which makes this a dream for anyone short on time or energy.

Second, it’s incredibly keto-friendly. With high-quality fats from mayonnaise and eggs, it keeps you full and energized without any unnecessary carbs. Plus, there’s no sugar or hidden starches—just clean, wholesome ingredients that fit seamlessly into your low-carb lifestyle.

It’s also incredibly versatile. You can spoon it into lettuce cups, roll it in a low-carb tortilla, or serve it with veggie sticks for a quick snack. You can even enjoy it on its own for a protein-rich meal.

And let’s not forget how budget-friendly it is. Eggs are one of the most affordable sources of protein out there, and this recipe stretches a small amount of ingredients into multiple servings.

Once you try it, don’t be surprised if it becomes a regular part of your meal prep routine. Let’s take a closer look at what you’ll need to make it.

Ingredients Notes

This egg salad shines thanks to a handful of simple, fresh ingredients that come together to create something far more satisfying than the sum of its parts.

Eggs are the star of the show here. You’ll want to use hard-boiled eggs that are cooked just right—not too soft and not too dry. If you're boiling them yourself, aim for about 10–12 minutes of cook time, followed by a quick ice bath to make peeling a breeze.

Mayonnaise adds that rich, creamy base we all love in an egg salad. For the best flavor and keto benefits, choose a mayo made with avocado oil or olive oil. It keeps the salad velvety while adding healthy fats.

Dijon mustard gives the dish just the right amount of tang and depth. It cuts through the richness of the mayo and eggs, giving every bite a subtle zing that keeps you coming back for more.

Celery is your secret weapon for texture. Its crunch contrasts perfectly with the soft eggs and creamy dressing. Just be sure to dice it finely so it blends in without overpowering the other ingredients.

Fresh herbs like dill or chives can take this salad to the next level. They add a pop of color and brightness that makes the whole dish feel fresh and elevated. Dried herbs will work in a pinch, but nothing beats the flavor of fresh.

You won’t need any fancy tools to make this egg salad—just a sharp knife, a cutting board, a mixing bowl, and a fork or masher to break up the eggs. That’s it!

How To Make This Easy Keto Egg Salad

Making this egg salad couldn’t be simpler, and it all starts with properly cooked eggs.

Begin by hard boiling your eggs if you haven’t already. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10–12 minutes. Transfer them to an ice bath immediately after to stop the cooking and make peeling easier.

Once your eggs are cooled and peeled, chop them into small pieces. You can go chunky or finely diced—whatever your texture preference. Add the chopped eggs to a medium mixing bowl.

Next, stir in the mayonnaise, Dijon mustard, and a pinch of salt and pepper. Use a fork to mash the ingredients together gently, mixing until everything is evenly combined. If you like a smoother texture, mash more thoroughly. For chunkier salad, mix lightly.

Add the finely diced celery and chopped fresh herbs. Stir them in gently so they stay crisp and fresh. Taste and adjust seasoning as needed—some people like an extra spoonful of mustard, while others prefer a touch of paprika or a sprinkle of garlic powder.

Once your salad is fully combined, let it chill in the fridge for at least 15 minutes before serving. This allows the flavors to meld and gives the salad that classic, crave-worthy taste.

From start to finish, this recipe takes less than 30 minutes. It’s the kind of no-fuss dish that delivers every time.

Storage Options

Egg salad stores beautifully, making it an ideal choice for meal prep or quick weekday lunches.

You can keep it in an airtight container in the refrigerator for up to 4 days. Be sure it’s sealed well to maintain freshness and avoid any fridge odors sneaking in.

If you’re portioning it out for the week, use small individual containers so you can grab and go without exposing the whole batch to air repeatedly. This helps extend the freshness.

Avoid freezing egg salad—the texture doesn’t hold up well once thawed. The mayo can separate and become watery, which isn’t ideal.

To re-serve, just give the salad a quick stir if it’s been sitting. If it’s looking a little dry, add a spoonful of mayo or a splash of lemon juice to revive the creaminess.

Variations and Substitutions

One of the best things about this egg salad is how customizable it is. You can tweak the ingredients to match your preferences or whatever you have in your fridge.

If you’re out of Dijon mustard, try yellow mustard or even a bit of spicy brown mustard. Each one brings a slightly different flavor profile, but all work well in this dish.

Add-ins like bacon bits or diced pickles can bring even more flavor and crunch. A little crumbled bacon adds a smoky, savory touch that pairs perfectly with the creamy base.

Want a little heat? Stir in a few dashes of hot sauce or some finely chopped jalapeños. It gives the salad a spicy kick without going overboard on carbs.

You can also swap out the celery for diced red onion or cucumber if you prefer. Both add a fresh crunch and a little zing.

And if you’re not doing strict keto, feel free to serve this egg salad on a slice of whole-grain bread, in a low-carb wrap, or scooped over a bed of greens.

No matter how you spin it, this easy keto egg salad is endlessly adaptable and always satisfying. Don’t be afraid to make it your own—you might just stumble on a version that becomes your personal favorite.