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+ servings

Classic Egg Salad (Keto)

Laurie Cromie
Servings 2 Servings (for larger tummies)
Calories 306 kcal


  • 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!


Serving: 2gCalories: 306kcalCarbohydrates: 4gProtein: 13gFat: 26g
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