Keto Egg Salad
So you’re craving something delicious but also determined to avoid anything that requires, you know… effort? Same.
Lucky for both of us, this 4-ingredient Keto Egg Salad is the culinary equivalent of hitting the “easy” button. It’s creamy, quick, and honestly so simple that even if your brain is running on 2% battery, you can still pull this off. Grab your eggs, friend—things are about to get egg-stra tasty.
Why This Recipe is Awesome
Let me put it this way: this egg salad is so easy, it practically makes itself. If recipes had difficulty settings, this one would be “baby mode.” It’s only four ingredients, which means fewer dishes, fewer decisions, and fewer opportunities to mess something up.
It’s keto-friendly, low-carb, high-fat, and keeps you full forever, which means you won’t be scavenging around the kitchen like a confused raccoon an hour later. And honestly, the flavor? Chef’s-kiss-level amazing, even though the prep takes less time than scrolling through Instagram deciding what to cook.
Plus, it’s idiot-proof. Even I didn’t mess it up — and that’s saying something.
Ingredients You’ll Need
- 6 hard-boiled eggs – The stars of the show. Try not to drop them.
- ¼ cup mayonnaise – The creamy glue that holds your life (and this recipe) together.
- 1 tsp mustard – Adds flavor, personality, and a tiny bit of chaos.
- Salt & pepper – Because bland food is illegal in this household.
Step-by-Step Instructions
- Chop the eggs.
Peel your hard-boiled eggs (or bribe someone else to do it—peeling eggs is a character-building activity). Roughly chop them and toss them into a bowl. - Add the mayo and mustard.
Plop in your mayo and mustard like the carefree cooking champion you are. Don’t overthink it; this isn’t a science experiment. - Season the mix.
Sprinkle in salt and pepper. Add more if you’re feeling bold or if the day has been… a lot. - Stir everything together.
Mix until creamy. Taste it. Adjust seasoning. Feel pride. You just made egg salad like a functioning adult. - Serve however you want.
Lettuce wrap? Keto bread? Straight from the bowl with a spoon while standing in front of the fridge? Zero judgment here.
Nutritional Facts
| Component | Amount (Approx. per serving) |
|---|---|
| Calories | 320 |
| Carbs | 2g |
| Protein | 16g |
| Fat | 28g |
| Fiber | 0g |
| Sugar | <1g |
This keto egg salad packs a punch: high protein to keep you full, healthy fats to fuel your day, and barely any carbs. If you’re trying to stay on track with keto, this recipe is your new bestie. IMO, it’s one of those meals that tastes indulgent even though it totally fits the plan — like cheating without actually cheating.
Common Mistakes to Avoid
- Overcooking the eggs.
Unless you like grey yolks with chalky vibes. No judgment… but also, why? - Using too much mayo.
You want creamy, not “help-my-egg-salad-is-a-soup.” - Not seasoning enough.
Salt is your friend. Pepper is your friend. Bland egg salad is not. - Skipping the mustard.
It’s only a teaspoon, but it brings attitude. Don’t cheat yourself. - Mixing too aggressively.
You’re making egg salad, not mashed potatoes. Keep the chunks chunky.
Alternatives & Substitutions
- Swap mayo for Greek yogurt if you’re feeling “healthy-ish.” It’s not keto, but hey, your recipe, your rules.
- Add diced celery for crunch if you’re a texture person.
- Use spicy mustard if you want your egg salad to come with a little drama.
- Add paprika, dill, or chives if you’re feeling fancy (or want people to think you’re fancy).
- Try avocado instead of mayo for a creamier, greener vibe — plus extra healthy fats.
Honestly, this recipe is super forgiving. As long as you don’t replace the eggs… you’re fine.
FAQ (Frequently Asked Questions)
1. Can I make this ahead of time?
Absolutely. It lasts 3–4 days in the fridge — if you don’t eat it all first.
2. Do I need to chill it before serving?
Not required, but cold egg salad hits different. Try it and tell me I’m wrong.
3. Can I use store-bought boiled eggs?
Yes. Will I silently judge you? Maybe a little. But convenience is convenience.
4. Can I add pickles?
Can you? YES. Should you? Also yes. Do it for the crunch.
5. Is this actually keto?
Yep. Super low-carb, high-fat, all the keto vibes.
6. Can I double the recipe?
Why stop at double? Triple it. Live your best meal-prep life.
7. Why is my egg salad watery?
Because your eggs were warm or you used too much mayo. It happens. You’re still valid.
Final Thoughts
There you have it — the easiest, tastiest, and most low-effort Keto Egg Salad ever. Whether you’re meal prepping, snacking, or just feeding your inner lazy chef, this recipe has your back. Go whip it up, grab a fork, and treat yourself. You’ve earned this moment of egg-powered greatness.
If you want the full gourmet experience, enjoy it in silence and pretend you’re competing on a cooking show. Totally optional, but highly recommended.
