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Keto Egg Salad

Keto Egg Salad

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Prep Time 10 minutes
Cook Time 10 minutes
20 minutes
Total Time 40 minutes
Servings: 4
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice or pickles juice
  • 2 tbsp minced chives or scallions
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1 rib of celery, in small dice

Equipment

  • Saucepan for boiling eggs
  • Mixing bowl
  • Knife and cutting board
  • Measuring spoons
  • Mixing spoon

Method
 

  1. Place eggs into a saucepan and pour in water - just enough to cover the eggs. Turn off the heat, cover and let sit for 12 minutes. Transfer to ice water, then peel.
  2. Cut eggs into pieces using a knife or mash with a fork.
  3. Combine mayonnaise, mustard, lemon or pickle juice, salt, pepper, and paprika to taste in a bowl.
  4. Fold in the chopped eggs, plus the chives and celery if using. Mix gently until coated.
  5. Refrigerate to allow the flavors to meld and infuse, at least 20 minutes or up to an hour before serving.

Notes

Mash eggs very small for a creamy texture; mash larger if you prefer chunky.
If you appreciate a smoky flavor, fold in some crumbled bacon.
Store in fridge 3–4 days.
This flavorful keto egg salad recipe is a necessity, no sweeteners or anything!