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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!Print
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
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!