Go Back
+ servings
Print

Keto Egg Salad

This egg salad is the perfect keto meal prep, sandwich filling, and salad topper, thanks to a secret ingredient.
Course Main Course
Cuisine American
Keyword easy sandwich, low carb, meal prep
Prep Time 4 minutes
Total Time 4 minutes
Servings 6 servings
Calories 203kcal
Cost $1

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.
    Ingredients for egg salad in a bowl
  • Serve on keto bread, on top of a bed of lettuce, or in Bibb or butter lettuce cups.
    Keto egg salad on two pieces of lettuce

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.

Nutrition

Calories: 203kcal | Carbohydrates: 1g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 234mg | Sodium: 399mg | Potassium: 81mg | Sugar: 1g | Vitamin A: 444IU | Calcium: 33mg | Iron: 1mg | Net Carbs: 1g