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Classic egg salad is forever one of my favorite low-carb keto staples. It’s so easy, only taking a few minutes to whip up, and you can customize it so many different ways!
(In fact, I have a great Curried Egg Salad here that is really tasty!!)
As part of my weekly meal prep, I always make 6-12 hardboiled eggs to keep in the fridge.
By doing so, I always have a quick hit of protein at the ready!
So if I need a quick snack/energy boost, it’s there.
If I need a quick protein to make a meal, it’s there.
Want to add to my Salad in a Jar lunches? Bam, there it is.
In fact, if by Friday I haven’t used them all up, and I typically haven’t, I use up the extras in an egg salad, wrapped in lettuce or eaten as is.
In short, they’re the perfect “emergency” food to keep on hand!
Classic Egg Salad (Keto)
- 4 large eggs hard-boiled and peeled (see instructions in the notes below)
- 2 1/2 Tbsp full-fat mayo preferably made with olive oil
- 1 1/2 Tbs chopped red onion
- 1 tsp Dijon mustard
- 1/8 tsp sea salt or table is fine
- 1/8 tsp ground black pepper
Optional Extras to Spice it Up!
- Lettuce leaves to use as a wrap
- Dill Pickle chopped
- Celery chopped
- Avocado chopped
- Olives chopped
- Paprika sprinkled on to taste
- Canned tuna mixed in for a protein boost
To Hard-Boil Your Eggs:
- Carefully place 6 eggs into a large pot. Cover with cold water until eggs are submerged with an inch of water above them.
- Turn on high heat. Bring to a rolling boil.
- Once the water is boiling, turn off the stove, cover the pot with a lid, and set a timer for 10 minutes.
- After ten minutes, carefully remove eggs with a slotted spoon and submerge them into a large bowl of ice water. Allow them at least ten minutes to cool thoroughly.
- Peel and chop eggs.
- In a large mixing bowl, add all of the remaining ingredients, except for the lettuce leaves.
- Mix until well combined.
- Use the lettuce leaves as wraps to hold your salad, or just eat as is!