Looking for an easy keto egg salad recipe that’s perfect for meal prep? This low carb egg salad is one of 110 delicious recipes from my book, Rebel Keto, and it’s about to become your new favorite grab-and-go lunch!
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Something strange may have been afoot at the Circle K, but there’s nothing weird about this Egg Salad – which is perfect for meal prep as well as any adventure that you may find yourself on. (Regardless of time-travel.)
Why You’ll Love This Keto Egg Salad Recipe
Ready in 10 Minutes: This is the ultimate lazy lunch recipe. If you have pre-boiled eggs in your fridge (which you should!), you can throw this together faster than Bill and Ted can say “Be excellent to each other.”
Meal Prep Champion: Make a batch on Sunday and you’ve got protein-packed lunches for the week. Store it in an airtight container and it’ll stay fresh in the fridge for up to 3 days.
Budget-Friendly: Eggs are one of the cheapest protein sources you can buy, making this recipe perfect for keto on a budget.
Versatile: Eat it plain, stuff it in bell peppers, wrap it in lettuce, or serve it over spinach. The possibilities are endless!
Keto Egg Salad Ingredients
Here’s what you’ll need to make this low carb egg salad:
- 6 hard-boiled eggs, peeled and chopped – The star of the show
- 2 stalks of celery, chopped – Adds crunch and freshness
- 1 tablespoon dill pickle relish – Tangy flavor without the carbs
- 1 tablespoon onion, chopped – A little bite
- ¼ cup mayonnaise – Creamy, keto-friendly goodness
- 1 teaspoon prepared yellow mustard – Adds zing
- ¼ teaspoon sweet paprika – Subtle smoky flavor
- ¼ teaspoon black pepper – Classic seasoning
- ⅛ teaspoon salt – To taste
How To Make Keto Egg Salad
Step 1: Boil and peel your eggs. If you’re meal prepping, do this ahead of time and keep them in the fridge.
Step 2: Chop your vegetables – celery and onion.
Step 3: In a medium bowl, combine all ingredients – chopped eggs, celery, dill pickle relish, onion, mayonnaise, mustard, paprika, pepper, and salt.
Step 4: Mix everything together until well combined.
Step 5: Refrigerate until you’re ready to serve, eat, or… eat and serve.
Step 6: Store any leftovers in an airtight container in the fridge for up to 3 days.
Serving Ideas
Stuff it: Fill sliced bell peppers or hollowed-out tomatoes with this egg salad for a colorful, veggie-packed lunch.
Wrap it: Use large romaine lettuce leaves or butter lettuce as wraps.
Top it: Serve over a bed of fresh spinach or mixed greens for a complete salad.
Chaffle it: Make keto chaffles and use them as sandwich fillings.
Tips for the Best Keto Egg Salad
Use Quality Mayo: Since mayo is a main ingredient, use a good one. I love Primal Kitchen or Duke’s.
Don’t Overcook Your Eggs: Nobody wants a gray yolk. Boil for 10-12 minutes, then immediately transfer to an ice bath.
Customize It: Add bacon bits, everything bagel seasoning, or a dash of hot sauce to make it your own.
Make It Ahead: Perfect for Sunday meal prep. Keep it in individual containers for easy grab-and-go lunches.
More Must-Have Keto Recipes
If you like this keto lunch recipe, you’ll love these low carb favorites.
30 Minute Keto Sloppy Joes – Quick, kid-friendly keto dinner ready in 30 minutes with just 3.7g net carbs. All the comfort of classic Sloppy Joes without the bun or blood sugar crash.
Keto Crockpot Crack Chicken – Slow cooker cream cheese shredded chicken dinner recipe that is addictively awesome!
Mississippi Pot Roast – Another slow cooker dinner that’s easy and low carb!
Keto Crockpot White Shredded Chicken Chili – Chicken, cream cheese, and a hint of spice combine to create a low carb slow-cooking chili that is sure to become a favorite.
Easy Keto Cheeseburger Casserole with Bacon – An easy low carb miracle dinner (with 3.6 net carbs per serving) that’s 100% family-friendly, ready in 30 minutes, and tastes like everything you ever wanted in a bacon cheeseburger.
Keto Egg Salad Recipe
A simple, delicious keto egg salad recipe perfect for meal prep! One of 110 recipes from Rebel Keto.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 2 stalks of celery, chopped
- 1 tablespoon dill pickle relish
- 1 tablespoon onion, chopped
- ¼ cup mayonnaise
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon sweet paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
Instructions
Boil and peel the eggs, and prep the vegetables. In a medium bowl, combine all ingredients - chopped eggs, celery, dill pickle relish, onion, mayonnaise, mustard, paprika, pepper, and salt. Mix well and refrigerate until ready to serve. Store leftovers in an airtight container for up to 3 days.
Notes
Serving Suggestions: Stuff into bell peppers or tomatoes Serve over spinach or romaine lettuce Wrap in lettuce leaves Use as chaffle sandwich filling
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 218Total Fat: 18.4gNet Carbohydrates: 2.1gProtein: 9.8g
More Keto Meal Prep Recipes You’ll Love
The Keto Deviled Eggs With Bacon Recipe You Will Put On Repeat (Low Carb, Keto, Whole30)
21 Best Keto Lunch Ideas for 2025 – Easy Low Carb Recipes for Work & Meal Prep
Have you tried this keto egg salad recipe? Let me know in the comments! And if you’re looking for more easy, low carb recipes like this one, grab a copy of Rebel Keto – it’s packed with 110 recipes that make losing weight on the keto diet simple and delicious!
Don’t forget to pin this recipe for later!
