There’s something incredibly satisfying about a creamy, well-seasoned egg salad—especially when you're following a keto lifestyle. This Easy Keto Egg Salad is rich, flavorful, and comes together in minutes, making it perfect for lunches, snacks, or even a light dinner.

I first whipped up this version when I was craving something comforting but low in carbs. Since then, it's become my go-to for busy weekdays, especially when I have hard-boiled eggs on hand. It’s creamy, tangy, and full of that classic egg salad goodness, but without any added sugar or high-carb ingredients.

Ready to find your new favorite keto meal prep staple? Let’s dive in.

Why You’ll Love This Easy Keto Egg Salad

Get ready to fall in love with your lunch all over again. This Easy Keto Egg Salad hits all the right notes—creamy, savory, satisfying, and totally keto-friendly.

First of all, it’s fast and foolproof. If you’ve got some boiled eggs in the fridge, you’re just ten minutes away from a delicious low-carb meal. Just chop, mix, and you’re good to go. It doesn’t get much easier than that.

This recipe is also budget-friendly. Eggs are one of the most affordable sources of protein, and the other ingredients—like mayo and mustard—are pantry staples in most kitchens. You can whip this up without an extra grocery run.

Another huge bonus? It’s meal-prep approved. Make a batch at the start of the week and enjoy it in lettuce wraps, stuffed into avocado halves, or simply by the spoonful whenever hunger strikes.

Finally, it’s incredibly customizable. Whether you like it more tangy, spicy, or loaded with extras like celery or bacon, this egg salad is your blank canvas. And the keto base keeps you on track no matter how you tweak it.

Whether you’re new to keto or just looking for an easy way to switch up your lunch routine, this recipe checks all the boxes.

Ingredients Notes

This egg salad keeps it simple, with just a handful of low-carb ingredients that come together to create a creamy, satisfying dish. The beauty is in the balance—rich eggs, creamy mayo, a touch of tang, and seasonings that bring it all to life.

Eggs are obviously the star here, and you’ll want to use large, hard-boiled eggs that are cooked just right—not too soft, not overdone. I like to boil mine in advance and let them chill in the fridge. It makes peeling easier and gives a firmer texture to the salad.

Mayonnaise brings the creaminess you expect. Choose a high-quality, full-fat mayo with no added sugar. If you’re feeling fancy, you can even use homemade mayo for a richer flavor, but store-bought works just fine for convenience.

Dijon mustard adds a zippy brightness that cuts through the richness of the eggs and mayo. It’s a small ingredient that makes a big difference. Don’t skip it—unless you’re a die-hard yellow mustard fan, in which case, that swap totally works.

Celery gives the salad its signature crunch. Finely chopped, it adds a fresh contrast to the creamy base without adding many carbs. If you’re not into celery, chopped pickles or cucumber make excellent keto-friendly alternatives.

You’ll also want a good sprinkle of salt and pepper to round out the flavors. Feel free to jazz it up with paprika, garlic powder, or a little chopped fresh dill if you want to elevate it even further.

No special equipment is needed here—just a cutting board, a sharp knife, a mixing bowl, and a fork or spoon. A potato masher works great too if you like a finer texture.

How To Make This Easy Keto Egg Salad

Putting this egg salad together is as easy as it gets, but a few small tips will take it from good to great. Here’s how I make it.

Start 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. Then transfer them to an ice bath for easier peeling.

Once your eggs are peeled and cooled, chop them into small, bite-sized pieces. Some people prefer a chunkier salad, others like it smoother—totally up to you. You can even mash the eggs with a fork for a softer consistency.

Add the chopped eggs to a medium-sized mixing bowl. Spoon in your mayonnaise and Dijon mustard. I usually start with about a third cup of mayo and a teaspoon of mustard, then adjust to taste once everything’s combined.

Next, stir in the finely chopped celery and season with salt and pepper. Don’t be shy with the seasoning—it brings everything together. If you’re adding extras like paprika, dill, or even a little crumbled bacon, now’s the time.

Mix everything until fully combined, and give it a taste. Want it creamier? Add more mayo. Need more tang? A splash of apple cider vinegar or a squeeze of lemon juice can brighten it up.

From start to finish, this recipe takes less than 15 minutes if your eggs are already cooked. It’s quick, satisfying, and ready whenever you are.

Storage Options

This egg salad stores beautifully, making it a perfect candidate for meal prepping or make-ahead lunches. Keep it refrigerated in an airtight container, and it’ll stay fresh for up to 4 days.

If you’re planning to pack it for lunch, portion it into individual containers for easy grab-and-go meals. Just make sure to keep it chilled until you're ready to eat.

Avoid freezing this recipe—because of the mayo and eggs, the texture gets weird when thawed. Stick to the fridge and eat it within the week.

To re-serve, give it a quick stir. If it’s looking a little dry (it can firm up a bit in the fridge), just add a tiny spoonful of mayo to bring back that creamy texture.

Variations and Substitutions

The best part about this keto egg salad is how versatile it is. You can stick with the classic version or make it your own with a few simple tweaks.

Craving a little spice? Stir in a dash of hot sauce, cayenne pepper, or a spoonful of chopped jalapeños for a fiery kick. It pairs surprisingly well with the creaminess of the eggs and mayo.

Want extra protein and texture? Mix in some chopped cooked bacon, shredded chicken, or even canned tuna for a heartier twist. These additions keep it keto while making it more filling.

If you’re avoiding mayonnaise, try subbing in mashed avocado or full-fat Greek yogurt. Both options give you that creamy texture with a slightly different flavor profile, and they’re still totally keto-friendly.

Chopped fresh herbs like parsley, dill, or chives can elevate the flavor and add a pop of color. I especially love dill for a fresh, summery vibe.

Not a celery fan? No problem—swap it out for chopped pickles, green onions, or even radishes. Anything crisp and low-carb will give you that crunchy contrast.

Don’t be afraid to play around and make this egg salad your own. Once you master the base, the variations are endless—and always delicious.