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This keto egg salad is just delicious! It’s perfectly creamy with a secret ingredient that’ll make this the best egg salad you’ve had. Made with a few simple ingredients and a touch of fresh herbs for loads of flavor, this is a great make-ahead lunch option that fits a keto diet!
What Makes This Recipe So Good
This rich, creamy egg salad is the perfect keto meal prep, salad topping, and sandwich filling. It’s absolutely perfect for when you’re eating low carb and high fat, or just need an extra boost of protein. With a secret ingredient that helps boost the creaminess and fat content, this egg salad will become one of your favorite keto staples.
Ingredients
- Hard boiled eggs – Perfectly cooked hard boiled eggs pack this salad full of protein and flavor.
- Mayonnaise – Good quality mayo makes this salad creamy, but without a weird aftertaste.
- Dill – Green and herbal, dill gives an extra layer of flavor to the richness of the other ingredients.
- Mustard – Adds some tang and keeps this egg salad from being anything but bland.
- Butter – The secret ingredient that takes this egg salad to the next level. It really helps ramp up the creaminess and richness a ton and makes this egg salad the best I’ve ever had.
How To Make It
- Chop the eggs. I like a combination of larger chunks and smaller ones.
- Mix all the ingredients together in a bowl.
- Serve on keto bread, on top of a bed of lettuce, or in Bibb or butter lettuce cups.
Chef’s Tips
- There are quite a few methods for making the perfect hard boiled eggs. Check out our post on how to get perfect easy peel eggs on the stove, or our current fave method, making hard boiled eggs in the air fryer!
- Keep your egg salad in an airtight container in the fridge for up to five days.
More Keto Recipes
- Bacon Chips (Keto)
- Air Fryer Zucchini Chips
- Keto Mug Brownie
- Keto French Toast
- Keto Fries
- Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
- 3 Ingredient Peanut Butter Cookies
Keto Egg Salad
Ingredients
- 8 eggs hard boiled and chopped
- â…“ cup mayonnaise
- 2-3 tablespoons dill
- 1 teaspoon mustard
- 2 tablespoons butter softened
- 1/2-3/4 teaspoon salt
Instructions
- Mix together all of the ingredients.
- Serve on keto bread, on top of a bed of lettuce, or in Bibb or butter lettuce cups.
- Storage: Keep in fridge in airtight container up to 5 days.
- Hard boiling eggs in air fryer: Preheat the air fryer to 300º. Add the eggs to the basket. Cook 13 minutes, then remove the eggs and place in bowl of ice water. After the eggs have cooled, drain the water. Jiggle the eggs in the bowl or a small glass to help them peel.
- Hard boiling eggs on stovetop: Fill the saucepan with enough water to cover your eggs by about 1 inch. Place saucepan on the stove and add a glug of vinegar and a couple big pinches of salt. Bring water to a boil. Cook 12-13 minutes. When time is up, carefully remove the eggs from the boiling water and transfer to an ice water bath using a slotted spoon or small handheld strainer. Let sit until chilled, about 5 minutes. Jiggle the eggs in the bowl or a small glass to help them peel.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I stumbled on your site late last year and so far, have loved every recipe including this one. I carb cycle so your keto/low carb recipes (and recipes in general) are fabulous. Thank you!