Keto Egg Salad Recipe

  • on May 11, 2020

Keto Egg Salad Recipe

Our Creamy Keto Egg Salad is a classic recipe that we make over and over. It’s an easy, healthy recipe that just about everyone can eat!
Course: Lunch, Salad
Cuisine: American, Australian, British, Canadian
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling: 10 minutes
Total Time: 20 minutes
Servings: 4 serves
Calories: 473kcal
Author: Gerri


  • 8 large eggs
  • 1/2 cup Low Carb Mayonnaise
  • 1 tablespoon Chives finely chopped
  • 2 teaspoons dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch paprika



  • Fill a saucepan with hot tap water and place over high heat.
  • Gently add the cold eggs.
  • When the water just starts to boil, set your timer for 12 minutes.
  • Once boiled, place your eggs into cool or iced water to chill. Leave for 10 minutes to cool.
  • Peel the cooled eggs and dice before adding to your mixing bowl.
  • Add the remaining ingredients, and stir gently. Taste your mixture and add additional salt and pepper if wanted.
  • Serve straight away or store in an airtight container in the fridge for up to 3 days.


Serving: 0.5cup | Calories: 473kcal | Carbohydrates: 1g | Protein: 13g | Fat: 45g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 374mg | Sodium: 507mg | Potassium: 148mg | Fiber: 0g | Sugar: 0g | Vitamin A: 585IU | Vitamin C: 0.9mg | Calcium: 58mg | Iron: 1.8mg

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