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–+ servings
a hand dipping a cheese crisp into keto egg salad to show the texture

Keto Egg Salad

Becky
Keto Egg Salad is a staple in our house. Enjoy it with a fork, on top of a salad, or as lettuce wraps. This easy keto egg salad recipe only uses a handful of ingredients and it’s simple to make.
5 from 2 votes
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Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dishes
Cuisine American
Servings 4 cups
Calories 175 kcal

Ingredients
  

  • 8 eggs hard boiled and chopped
  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • ¼ cup sliced green onion
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon paprika
  • optional: 1 tablespoon dill pickle juice

Instructions
 

  • Add all the ingredients to a medium mixing bowl and stir to combine.
  • If desired, stir in pickle juice or add additional salt and pepper to taste.
  • Store covered in the refrigerator for up to 3 days.

Notes

  • If you like your keto egg salad on the dry side, reduce the mayonnaise to ⅓ cup.
  • Adding the optional pickle juice does increase the liquid in the recipe. If you add the pickle juice consider reducing the mayonnaise to ⅓ cup to balance the moisture.
  • Check labels on the Dijon and mayonnaise before purchasing.

Nutrition

Serving: 1/2 cupCalories: 175kcalCarbohydrates: 1gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 11gCholesterol: 192mgSodium: 305mgSugar: 1g
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