Perfect Keto Egg Salad (Ready in 20 Minutes)

A creamy, protein-rich salad that’s naturally low-carb and gluten-free

KEY INFO

– Prep Time: 10 minutes
– Cook Time: 10 minutes
– Total Time: 20 minutes
– Servings: 4
– Difficulty: Easy
– Diet: Keto, Low-Carb, Gluten-Free, Whole30-compatible

EQUIPMENT NEEDED

– Large pot (or Instant Pot/air fryer)
– Mixing bowl
– Cutting board
– Knife
– Fork for mashing

Alternative tools:
– Egg slicer (instead of knife)
– Box grater (instead of fork)

INGREDIENTS

For the Base:

– 6 large eggs
– ½ cup avocado oil mayonnaise (120ml)
– 1 tablespoon Dijon mustard (15ml)
– ¼ cup celery, finely diced (60g)
– 2 tablespoons red onion, minced (30g)
– 2 tablespoons fresh chives, chopped (6g)

Seasonings:

– ½ teaspoon sea salt (or to taste)
– ¼ teaspoon black pepper
– ¼ teaspoon garlic powder (optional)
– Pinch of smoked paprika (optional)

METHOD

1. Place eggs in a large pot and cover with cold water by 1 inch
2. Bring to a boil, then cover and remove from heat
3. Let sit for exactly 10 minutes
4. Transfer eggs to an ice bath for 5 minutes
5. Peel eggs and roughly chop

6. In a large bowl, mash eggs with a fork to desired consistency
7. Add mayonnaise, mustard, celery, onion, and chives
8. Season with salt, pepper, and optional spices
9. Fold gently until well combined
10. Taste and adjust seasoning as needed

CRUCIAL TIPS

– Use room temperature eggs to prevent cracking during cooking
– Don’t skip the ice bath – it prevents gray rings around yolks
– Choose avocado oil mayo to keep it truly keto
– Mash eggs while still slightly warm for better mixing

STORAGE & VARIATIONS

Storage:
– Keeps in airtight container for up to 3 days
– Do not freeze

Scaling:
– Recipe doubles easily
– Use 1.5 tablespoons mayo per egg when scaling

Common Mistakes:
– Overboiling eggs (causes rubbery texture)
– Using cold eggs straight from fridge
– Overmixing (makes it too pasty)

Variations:
– Add crumbled bacon for extra crunch
– Mix in diced avocado for more healthy fats
– Swap chives for fresh dill
– Serve in lettuce cups or on cucumber rounds for extra low-carb options

Per serving: 2g net carbs | 15g protein | 22g fat