Key Ingredients for Keto Egg Salad Recipe
- 1 dozen large eggs, hard-boiled and peeled
- 4 tablespoons mayonnaise (full-fat, unsweetened)
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh chives (plus extra for garnish)
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional additions: 1 tablespoon finely chopped celery, 1 tablespoon finely chopped red onion, a pinch of paprika
How to Make Keto Egg Salad Recipe
Get ready for a remarkably simple yet incredibly delicious experience with our Keto Egg Salad Recipe. In under 15 minutes, you’ll whip up a creamy, rich, and satisfying dish that’s perfect for lunches, snacks, or even a light dinner. This recipe’s brilliance lies in its straightforward preparation and the delightful flavor fusion that makes it a standout amongst other keto favorites.
Step-by-Step Instructions
- Prepare the Eggs: Once your eggs are hard-boiled and completely cooled, carefully peel them. Place the peeled eggs in a medium-sized mixing bowl.
- Mash the Eggs: Using a fork or a potato masher, gently mash the hard-boiled eggs. You can mash them to your desired consistency – some prefer larger chunks, while others like a smoother, more uniform texture. Be thorough to break them down sufficiently for a creamy salad.
- Add Wet Ingredients: To the mashed eggs, add the mayonnaise, Dijon mustard, and apple cider vinegar. Ensure you are using full-fat, unsweetened mayonnaise for the best keto results.
- Incorporate Seasonings and Herbs: Sprinkle in the finely chopped fresh chives, garlic powder, salt, and freshly ground black pepper. If you’re using any optional additions like celery or red onion, now is the time to add them.
- Mix Thoroughly: Stir all the ingredients together until everything is well combined and the mixture has a creamy, cohesive texture. Taste and adjust the seasoning as needed, adding more salt, pepper, or mustard to suit your preference.
- Chill and Serve: For the best flavor, cover the bowl and refrigerate the keto egg salad for at least 15-30 minutes. This allows the flavors to meld together beautifully. Serve chilled.
Why You’ll Love This Keto Egg Salad Recipe
You’re going to adore this Keto Egg Salad Recipe for so many reasons! Its star feature is undeniably its incredibly creamy and rich texture, achieved with simple, wholesome ingredients. Unlike store-bought versions that can be loaded with unhealthy fillers, making this at home is a budget-friendly win, saving you money while ensuring top-notch quality. The subtle tang from the Dijon mustard and apple cider vinegar, perfectly balanced by the fresh chives, creates a flavor profile that’s both comforting and exciting, making it a refreshing alternative to a typical mayonnaise-heavy sandwich filling.
If you’ve ever enjoyed a classic egg salad, prepare to be amazed by how this keto version elevates the experience with satisfying richness and zero carb compromise. It’s the perfect way to enjoy a familiar favorite without derailing your low-carb goals. Give this delightful Keto Egg Salad Recipe a try today – your taste buds and your waistline will thank you!
Storing and Reheating Tips
Properly storing your Keto Egg Salad Recipe is key to enjoying its deliciousness for days to come.
- Refrigeration: Once prepared, store the keto egg salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. Ensure the container is well-sealed to prevent any drying out or absorption of other fridge odors.
- Freezing: While egg salad can technically be frozen, the texture of the hard-boiled eggs may change significantly upon thawing, becoming somewhat watery or crumbly. If you choose to freeze it, do so in a freezer-safe container, leaving a little headspace for expansion. It’s best consumed within 1-2 months for optimal texture. Thaw overnight in the refrigerator.
- Reheating: Keto egg salad is best served chilled, so reheating is generally not recommended to preserve its optimal creamy texture. If you prefer it slightly less cold, you can let it sit at room temperature for about 10-15 minutes before serving, but avoid actively heating it.
Final Thoughts
This Keto Egg Salad Recipe offers a delightfully creamy, satisfying, and low-carb way to enjoy a classic. It’s incredibly easy to make and a fantastic option for anyone following a ketogenic diet. Give it a try; you won’t be disappointed!
Keto Egg Salad Recipe
Ingredients
Equipment
Method
- Once your eggs are hard-boiled and completely cooled, carefully peel them. Place the peeled eggs in a medium-sized mixing bowl.1 dozen large eggs
- Using a fork or a potato masher, gently mash the hard-boiled eggs. You can mash them to your desired consistency – some prefer larger chunks, while others like a smoother, more uniform texture. Be thorough to break them down sufficiently for a creamy salad.1 dozen large eggs
- To the mashed eggs, add the mayonnaise, Dijon mustard, and apple cider vinegar. Ensure you are using full-fat, unsweetened mayonnaise for the best keto results.4 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar
- Sprinkle in the finely chopped fresh chives, garlic powder, salt, and freshly ground black pepper. If you’re using any optional additions like celery or red onion, now is the time to add them.1 tablespoon finely chopped fresh chives, 1/4 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper, 1 tablespoon finely chopped celery, 1 tablespoon finely chopped red onion, pinch paprika
- Stir all the ingredients together until everything is well combined and the mixture has a creamy, cohesive texture. Taste and adjust the seasoning as needed, adding more salt, pepper, or mustard to suit your preference.4 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon finely chopped fresh chives, 1 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper, 1 tablespoon finely chopped celery, 1 tablespoon finely chopped red onion, pinch paprika
- For the best flavor, cover the bowl and refrigerate the keto egg salad for at least 15-30 minutes. This allows the flavors to meld together beautifully. Serve chilled.
Notes
Refrigeration: Once prepared, store the keto egg salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days.
Freezing: While egg salad can technically be frozen, the texture of the hard-boiled eggs may change significantly upon thawing, becoming somewhat watery or crumbly. If you choose to freeze it, do so in a freezer-safe container, leaving a little headspace for expansion. It’s best consumed within 1-2 months for optimal texture. Thaw overnight in the refrigerator.
Reheating: Keto egg salad is best served chilled, so reheating is generally not recommended to preserve its optimal creamy texture. If you prefer it slightly less cold, you can let it sit at room temperature for about 10-15 minutes before serving, but avoid actively heating it.