Easy Keto Egg Salad Recipe
Introduction
This easy keto egg salad recipe is a perfect low-carb option for a quick lunch or snack. Creamy, tangy, and packed with flavor, it’s simple to prepare and customizable with your favorite mix-ins.
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
- Step 1: Cook the hard boiled eggs. For an air fryer, place eggs in the basket and cook at 250°F for about 16 minutes. For stovetop, place eggs in a pot, cover with water by an inch or two, bring to a rolling boil, then turn off heat and let sit for 10-12 minutes.
- Step 2: Transfer the cooked eggs immediately to a bowl of ice cold water for at least 5 minutes until cool to the touch.
- Step 3: Peel the eggs by gently tapping and rolling to crack the shell, then remove it. Cut the eggs in half and remove the yolks into a bowl.
- Step 4: Finely crumble the yolks with a fork. Chop the egg whites into small pieces and set aside.
- Step 5: Add mayonnaise, Dijon mustard, and apple cider vinegar to the bowl with the crumbled yolks and mix to combine.
- Step 6: Fold in the chopped egg whites and optional celery or chives.
- Step 7: Serve the egg salad on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles, and enjoy!
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the egg mixture.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier twist.
- Make it vegetarian-friendly by using avocado in place of mayonnaise for creaminess.
- Fresh herbs like dill or parsley work well instead of celery or chives.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and let it come to room temperature for the best texture. Avoid freezing as it may affect the creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use hard boiled eggs that were cooked earlier?
Yes, you can use eggs cooked up to a few days prior as long as they have been stored properly in the refrigerator.
How can I make this recipe dairy-free?
This recipe is naturally dairy-free since it uses mayonnaise as the creamy base. Just be sure to check your mayonnaise brand for any dairy ingredients if you have sensitivities.
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Easy Keto Egg Salad Recipe
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This easy keto egg salad recipe is a quick and delicious low-carb meal option perfect for breakfast, lunch, or snacks. Made with hard-boiled eggs, creamy mayonnaise, Dijon mustard, and a hint of vinegar, it offers a flavorful, protein-packed dish that can be enjoyed on its own or paired with lettuce leaves, tortillas, or low-carb bread alternatives. The recipe includes two methods to cook the eggs—air fryer or stovetop—to suit your kitchen setup.
Ingredients
Main 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
- Cook Hard Boiled Eggs: Choose your cooking method. If using an air fryer, place the eggs in the air fryer basket and cook at 250°F for about 16 minutes. Timing may vary depending on your model, so it’s recommended to test with 1 or 2 eggs first. If cooking on the stovetop, place eggs in a pot, cover with water an inch or two above the eggs, bring to a rolling boil, then turn off the heat and let the eggs sit covered for 10-12 minutes.
- Cool Eggs: Once cooked, immediately transfer the eggs to a bowl filled with ice-cold water for at least 5 minutes or until they are cool to touch. This stops the cooking process and makes peeling easier.
- Peel Eggs: Gently tap the egg ends and roll them to crack the shell evenly. The shell should come off easily, revealing the whole egg.
- Separate Yolks and Whites: Cut the peeled eggs in half lengthwise. Remove the yolks carefully and place them in a small bowl.
- Crush Yolks: Use a fork to finely crumble the egg yolks until they reach a smooth consistency.
- Chop Egg Whites: Finely chop the egg whites into small pieces and set aside.
- Mix Dressing: To the bowl with the crumbled yolks, add mayonnaise, Dijon mustard, and apple cider vinegar. Stir thoroughly until all ingredients are well combined.
- Combine Ingredients: Fold the chopped egg whites and optional celery or chives into the yolk mixture gently to maintain texture.
- Serve: Enjoy the egg salad on lettuce leaves, low-carb tortillas, thin-sliced bread, or keto chaffles for a satisfying meal or snack.
Notes
- For best results with the air fryer, test cook a small batch of eggs first to adjust timing.
- Chilling the eggs immediately after cooking helps prevent overcooking and makes peeling easier.
- Feel free to customize your egg salad by adding herbs like dill, parsley, or seasoning with salt and pepper to your taste.
- This recipe is perfect for meal prepping and can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 16 minutes (air fryer) or 12 minutes sitting time after boiling (stovetop)
- Category: Salad
- Method: Air Frying
- Cuisine: American
Keywords: keto egg salad, low carb egg salad, easy egg salad recipe, keto lunch, air fryer eggs, hard boiled eggs, ketogenic diet
