Keto Egg Salad

By Wendy Polisi

Dish Info

Creamy and delicious Keto Egg Salad is simple to make and great enjoyed so many different ways! It’s packed with protein and healthy fats to fill you up and give you energy for hours. You can either throw it together for a quick and easy low-carb lunch or snack or prep it ahead of time for a nutritious grab-and-go meal. (Who doesn’t love having a pre-made lunch on a busy day?)


– 6 large eggs – 1 celery stalk chopped – ¼ cup minced onion – ¼ cup mayonnaise – 2 teaspoons dijon mustard – 1 ½ teaspoons lemon juice – ½ teaspoon celery salt – ¼ teaspoon ground turmeric – ¼ teaspoon fresh ground black pepper

– Bring 1 inch of water to a rolling bowl over high heat. Place the eggs in a steamer basket. Transfer the basket to the saucepan. Cover and reduce the heat to medium-low. – Cook for 13 minutes.

– While the eggs are cooking, fill a large bowl with ice cubes and water. – Using a slotted spoon, transfer the eggs to the ice bath and let sit for 10 minutes.

– Peel and chop the eggs and place them in a large bowl.

– Toss with the celery and onion.

– In a small bowl, whisk together the mayonnaise, dijon mustard, lemon juice, celery salt, turmeric, and fresh ground black pepper.

– Add the mayonnaise mixture to the egg mixture and toss to combine. If desired, you can mash with the back of a fork.