Easy Keto Egg Salad

Easy Keto Egg Salad is a real “blast from the past.” Joanie and I can remember when a simple egg salad sandwich or toasted cheese and tomato soup was “what’s for lunch.” Sometimes, the easiest meals are so healthy and so delicious. Our recipe is just that! Joanie prepares a traditional version, but with a few special touches. We hope you love this recipe as much as we do!

Egg salad is about as Keto as you can get. Eggs are perhaps the perfect healthy food. We use a lot of eggs. Yet, as low carb as this easy recipe is, Joanie likes to combine her egg salad with fresh avocado. Avocado adds a good fat and when on Keto, fat is good! Not to mention, it tastes great. Some recipes call for adding avocado mashed directly with the eggs. Not bad, but we like to alternate bites and serve on a bed of Bibb lettuce. After all, it is a salad!

Ingredients

Eggs are the star of the recipe. It doesn’t matter if they are brown or white – they are the same inside. Some say brown eggs are larger than white eggs. Both are loaded with nutrients and eggs are one of the healthiest foods on earth. We like organic free-range eggs and they are easy to find. Boiling them for this recipe is a good idea for health. Boiled and poached eggs are supposed to be the healthiest ways to consume.

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Egg salad recipes are everywhere. Grandma had her recipe. Mom had hers! Some contain bacon bits, pickle relish, vinegar, and are dusted with paprika. Then you will have a deviled egg salad recipe. We have already posted our favorite deviled egg recipe that is flavored with bacon and smoked paprika. For crunch, some add chopped celery or even chopped radish right in the mixture. Joanie likes the crunch of red onion and just a little celery seed for flavor.

Preparation Tips

The perfect hard boiled egg is where this recipe starts. Making hard boiled eggs is like making a meatloaf. Everyone has their own method that will produce the perfect result. The latest for eggs is to use your instant pot to hard boil them. Joanie has a simple “tried and true” method. No, it is not buying the pre-cooked dozen from Costco! Simply cover good “old-fashioned” eggs with water, bring to a boil, remove from the heat and let sit for 15 minutes. She drains the hot water and covers them with cold water and ice for 10 minutes – the shells will then peel easily.

One tip we have is to make sure you add some mustard when mixing the egg salad. We prefer traditional simple “yellow mustard.” You can use Dijon if you prefer, but tradition calls for the yellow table mustard we all grew up enjoying. You can also add some fresh dill or chives. A lot of folks like to add a bit of dill pickle juice. This is one recipe that you can adapt to your own tastes.

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Easy Keto Egg Salad – Made Even Healthier with a Side of Fresh Avocado

Easy Keto Egg Salad, made even healthier with a side of fresh avocado, is a perfect salad choice for lunch or even dinner. We eat it as a topping on a toasted Chaffle. Joanie also likes to first spread a Chaffle with Guacamole and then top with her egg salad. Your kids will love it. You will stay in Ketosis and enjoy a creamy and tangy dish. Combine it with one of our Keto soups today. Definitely, Tasty Low Carb!

Easy Keto Egg Salad

Easy Keto Egg Salad is a "blast from the past." Remember when egg salad or toasted cheese was "what's for lunch." Egg salad – healthy and yum! Try this with a side of healthy avocado!
Gluten Free
5 from 1 vote
CourseSalad
CuisineAmerican
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings4
Net Carbs1g
AuthorJoanie and Chris

Ingredients

Easy Keto Egg Salad

  • 8 large Eggs
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Sour cream
  • 1/4 cup Red onions (finely chopped)
  • 1 teaspoon Mustard (yellow)
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Celery seed
  • 1/4 teaspoon Sea salt
  • 1/8 teaspoon Pepper
  • 1 stalks Green onions (garnish)
  • 1 sliced Avocado (optional)

Instructions

Easy Keto Egg Salad

  • Place eggs in a single layer in a large pot and cover with an inch of water above the eggs.
  • Bring to a full rolling boil. Turn off heat and cover the eggs and let sit for 15 minutes in the hot water.
  • Drain the water and then add cold water and ice. Allow to sit for 10 minutes, then peel.
  • In a medium bowl, mash the peeled eggs with the back of a fork.
  • In a small bowl whisk the sour cream, mayonnaise, red onion, and spices. Add to the eggs and stir to incorporate.
  • Serve on a bed of bibb lettuce with sliced avocado on the side. Garnish the egg salad with sliced green onions.

Chef’s Notes

An excellent way to serve the egg salad is on top of a toasted Chaffle. Adjust the spices to your taste.

NUTRITION

Calories: 257kcal | Carbohydrates: 4g | Protein: 14g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 377mg | Sodium: 352mg | Potassium: 315mg | Fiber: 3g | Sugar: 1g | Vitamin A: 703IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg | Net Carbs: 1g
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