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!
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.
What Makes This Recipe So Good
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 Keto Egg Salad
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!
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.
Top Tips For Making
- 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)
- Keto French Toast
- Keto Fries
- Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
- 3 Ingredient Peanut Butter Cookies
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Keto Egg Salad
This egg salad is the perfect keto meal prep, sandwich filling, and salad topper, thanks to a secret ingredient.
Ingredients
- 8 eggs hard boiled and chopped
- 1/3 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.
Recipe Notes
- 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.
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!