Ever had the urge to eat a salad but just couldn’t find that perfect recipe? Well, look no further! This Classic Egg Salad Recipe is delicious and as an added bonus is keto-friendly. It is sure to satisfy your craving without any of the high-carb guilt. It’s loaded with low-carb ingredients and protein for an energizing meal or snack on-the-go. Try it today and let us know what you think! This post contains Amazon affiliate links.
With summer now in full-swing, it’s time to start thinking about all of those classic picnic foods. There are few things more quintessentially American than a good egg salad sandwich! This recipe is easy and flavorful with healthy fats from hard boiled eggs, mayonnaise, lemon juice, Dijon mustard and fresh herbs. Whip up this dish for your next barbecue or potluck!
- Egg slicer – to easily slice the eggs. You can also use a potato masher, or food processor. Clean, gloved hands also work well to break up the cooled eggs.
- Stock pot– to boil the eggs inside.
- Cutting board & knife – for herbs and celery.
- Storage bowl with lid – to make and store egg salad in.
- Hard boiled eggs – We used a dozen of large white eggs.
- Mayonnaise – You can use your favorite flavor. We used Hellmann’s. If you are making this a Whole30 egg salad recipe, you’ll want to use Primal Kitchen’s mayonnaise, or make your own with avocado oil.
- Dry, Minced Onion – This adds a lovely flavor and a tiny crunch.
- Dijon Mustard – An ingredient in most salads, this adds a delicious flavor.
- Celery – Adds a tasty crunch, and is low-carb.
- Fresh Dill – While this ingredient is optional, if you have it on-hand, it adds a tasty “dill pickle” flavor.
- Black Pepper – Adds flavor- use to taste.
- Salt – A little goes a long way to enhance flavor.
- Lemon Juice – This cuts the mayonnaise creaminess and adds a delicious balance of flavor. You don’t want to skip this ingredient.
Add your eggs to a saucepan large enough to hold them all and cover them with one inch of cold water. Over high heat, bring water to a rolling boil. Reduce the temperature to medium-high heat, and cook eggs for an additional 8 minutes.
Once done, run hot eggs under cold water until they are cool to the touch and can be peeled. Peel eggs, and set them into a large bowl.
Fold in the mayo, onion, mustard, celery, fresh dill, salt, pepper, and lemon juice; combine. Store egg salad in the refrigerator to chill and allow flavors to meld.
For a keto-friendly egg salad sandwich, use Carbonaut Bread which has just 2 net carbs, and 6 grams of protein per slice! You can find this at Costco, Target, or online! You can also add lettuce and tomato to keep it low-carb and keto-friendly.
- Greek yogurt can be used instead of mayonnaise.
- You can use pre-boiled, store-bought eggs, or make your eggs ahead of time for quick assembly.
- 2 tablespoons of chopped dill pickle can be added instead of fresh dill.
- Yellow mustard can be used instead of Dijon.
This eggs salad will last 2-3 days when stored properly in an airtight container in the refrigerator. You cannot freeze this recipe.
More Salad Recipes to Try
Classic Egg Salad Recipe (Keto Friendly)
- Cutting board
- mixing bowl with a lid
- egg slicer
- 12 large hard boiled eggs peeled, and cooled
- ½ cup mayonnaise *add a little more if the salad seems dry
- 1 tablespoon Dijon mustard
- 1 cup celery diced into small pieces
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon minced onion
- 3 tablespoons lemon juice
- 1 teaspoon fresh dill chopped
- Add your eggs to a saucepan large enough to hold them all and cover them with one inch of cold water. Over high heat, bring water to a rolling boil. Reduce the temperature to medium-high heat, and cook eggs for an additional 8 minutes. Once done, run hot eggs under cold water until they are cool to the touch and can be peeled. Peel eggs, and set them into a large bowl. Using a potato masher or egg slicer, mash/slice eggs until they are broken apart into smaller chunks.
- Fold in the mayo, onion, mustard, celery, fresh dill, salt, pepper, and lemon juice; combine. Store egg salad in the refrigerator to chill and allow flavors to meld. Serve chilled.