
This easy keto egg salad makes a creamy protein-packed lunch or dinner with just four main ingredients. Perfect for busy days when you want something light and satisfying without fuss, it is a trusty go-to whether tucked into lettuce wraps or piled onto your favorite low-carb bread.
I started making this egg salad when I went low-carb and needed quick lunches. Now I always keep hard boiled eggs on hand because this dish is endlessly flexible with whatever is in my fridge.
Ingredients
- Large eggs: Provide the protein foundation and make this salad extra creamy when mixed with mayonnaise. Look for eggs with bright orange yolks for best flavor.
- Mayonnaise: Brings everything together with a rich creamy texture. Using a good-quality mayonnaise makes a big difference. I like to taste a few brands before settling on one.
- Dijon mustard: Adds a tangy zip that lifts the whole salad. For the brightest flavor choose imported or freshly opened Dijon.
- Apple cider vinegar or white vinegar: Brings a subtle acidity to balance the richness. Look for a vinegar that smells clean and fruity.
- Celery or chives (optional): For crunch or bite. Fresh, crisp celery or snipped chives will keep the salad feeling light and bright.
Step-by-Step Instructions
- Cook the Eggs:
- I like to use the stovetop or air fryer depending on my mood. Place your eggs in a pot and cover with water making sure the water sits an inch or two above the eggs. Bring it to a rolling boil then turn off the heat. Let the eggs sit in the hot water for ten to twelve minutes then move them right into a bowl of ice water. If using an air fryer set the temperature to two hundred fifty degrees and cook for about sixteen minutes. Test cook just one or two eggs the first time since every appliance is a little different. Cool eggs completely for easiest peeling.
- Peel and Prep the Eggs:
- Rap the eggs on the counter to crack the shell then gently roll until the shell separates and slip the eggs from their jackets. If the eggs are properly chilled the shells should slide right off. Slice the eggs in half. Pop out the yolks into a small bowl and finely mash with a fork for that classic creamy texture. Chop the egg whites into small even pieces for the ideal blend of creamy and chunky.
- Mix the Salad:
- Add mayonnaise Dijon mustard and vinegar to the mashed yolks. Mix until everything is fully combined and smooth. Fold in the chopped egg whites and toss in any optional celery or chives if you like a bit of crunch or freshness. Be gentle so you keep some nice pieces for texture.
- Serve and Enjoy:
- Spoon the creamy egg salad onto crisp lettuce leaves for a classic keto wrap. Or serve on your favorite low-carb bread or chaffles for a heartier meal. If you want a little extra flavor sprinkle a few additional chives or cracks of black pepper on top.

Eggs have always been one of my favorite ingredients for their versatility and nutrition. Every spring my kids help peel eggs for Sunday brunch and I love seeing their little hands work away at the shells.
Storage Tips
Egg salad should be stored in the refrigerator in a covered container. It stays fresh for about three days. Always chill within two hours after making to keep it food safe. If prepping ahead I keep chopped celery or chives separate and stir in just before serving for the best crunch.
Ingredient Substitutions
Feel free to use regular yellow mustard in place of Dijon for a milder flavor. Freshly squeezed lemon juice works in place of vinegar if you want a zestier tang. No mayonnaise in the fridge Try creamy Greek yogurt for a lighter version or even smashed avocado for a twist.
Serving Suggestions
Egg salad is wonderful in crisp lettuce cups or scooped onto slices of cucumber for parties. It also makes a delicious filling for low-carb tortillas or a topper for avocado halves. Sometimes I add a little smoked paprika or everything bagel seasoning for fun.

A Bit of History
Traditional egg salad was a clever way to stretch hard boiled eggs for picnics and gatherings since the 1800s. With the rise of keto and low-carb diets egg salad has become a star again for its easy prep and satisfying flavor.
Frequently Asked Questions
- → How do I cook eggs for this dish?
You can hard-boil the eggs either in an air fryer at 250°F for 16 minutes or on the stovetop by covering them with water, bringing to a boil, then resting covered for 10-12 minutes.
- → Can I add extra ingredients for more flavor?
Yes, finely diced celery or chives can be folded in to add freshness and crunch to the salad.
- → What are some serving suggestions?
Serve on lettuce leaves, low-carb tortillas, thinly sliced bread, or chaffles for a satisfying keto-friendly meal.
- → How long does it keep in the refrigerator?
Store egg salad in an airtight container in the refrigerator for up to 3 days, and refrigerate within 2 hours of preparing.
- → Can I use different types of vinegar?
Both apple cider vinegar and white vinegar work well, and each brings a subtle tang to the dressing.