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Square close up photo of keto egg salad garnished with chives.
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5 from 3 votes

Keto Egg Salad

When you want something healthy and easy, this Keto Egg Salad recipe is a breeze to make, super versatile, and oh-so-satisfying!
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Lunch, Snack
Cuisine: American
Keyword: eggs
Servings: 2
Calories: 393.17kcal
Author: Wendy Polisi


  • 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.
  • Taste and season with additional salt and pepper if desired.
  • Refrigerate until serving.


Calories: 393.17kcal | Carbohydrates: 3.89g | Protein: 17.36g | Fat: 33.78g | Saturated Fat: 7.43g | Polyunsaturated Fat: 15.1g | Monounsaturated Fat: 9.69g | Trans Fat: 0.1g | Cholesterol: 502.8mg | Sodium: 1005.94mg | Potassium: 242.68mg | Fiber: 0.67g | Sugar: 2.04g | Vitamin A: 745.52IU | Vitamin C: 3.13mg | Calcium: 86.61mg | Iron: 2.63mg