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Why You’ll Love This Low Carb Egg Salad
Craving a satisfying lunch that won’t derail your diet? This low carb egg salad combines perfectly hard-boiled eggs with tangy mustard and aromatic fresh dill for a creamy, protein-packed meal. With only 2g net carbs per serving, this keto egg salad keeps you full for hours while delivering restaurant-quality flavor in your own kitchen. The best part? It takes just 15 minutes from start to finish, making it your new go-to easy lunch recipe low carb option.
Ingredients
- 8 large eggs (hard-boiled and peeled)
- ⅓ cup mayonnaise (use avocado mayo for extra healthy fats)
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill (finely chopped)
- 2 tablespoons green onions (sliced thin)
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Substitution tips: Swap fresh dill with 1 teaspoon dried dill, or use yellow mustard if you prefer a milder tang. Greek yogurt can replace half the mayo for a lighter version.
Timing
Prep: 10 min | Cook: 0 min (eggs pre-cooked) | Total: 15 min | Serves: 4
How to Make Low Carb Egg Salad
Step 1: Prepare Your Eggs
Chop the hard-boiled eggs into bite-sized pieces—aim for a chunky texture with some eggs quartered and others roughly chopped. This creates visual appeal and varied texture in every bite. Pro tip: Cool eggs completely in an ice bath for 5 minutes after boiling to make peeling effortless and prevent that greenish ring around the yolk.
Step 2: Mix the Creamy Dressing
Whisk together mayonnaise, Dijon mustard, apple cider vinegar, and all seasonings in a large bowl until smooth and well-combined. The vinegar brightens the flavors while the mustard adds tangy depth. Pro tip: Prepare this dressing base the night before to let the garlic powder fully hydrate for maximum flavor.
Step 3: Combine and Chill
Gently fold the chopped eggs into the dressing along with fresh dill and green onions, being careful not to over-mash. Some egg pieces should remain intact for the best texture. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Pro tip: Reserve a pinch of dill for garnishing just before serving to keep the green color vibrant.
Nutritional Information
Per serving: Calories: 285 | Protein: 14g | Fat: 24g | Net Carbs: 2g | Fiber: 0g
Variations & Tips
Substitutions: Add crumbled bacon for smoky richness, swap dill for fresh tarragon, or mix in diced celery for extra crunch. For dairy-sensitive folks, coconut cream-based mayo works beautifully.
Common Mistakes to Avoid: Don’t overmix or you’ll end up with paste instead of salad. Avoid adding ingredients while eggs are still warm—they’ll make your mayo separate. Never skip the refrigeration time; cold egg salad tastes dramatically better.
Storage: Keep refrigerated in an airtight container for up to 5 days. Not recommended for freezing as the texture becomes watery when thawed. Stir gently before serving if liquid separates.
Serving Suggestions
Serve this keto egg salad over butter lettuce cups for a zero-carb vessel, stuff into hollowed cucumber boats, or spread onto almond flour crackers. For a heartier meal, pair with crispy bacon strips and sliced avocado. Garnish with fresh dill sprigs and a crack of black pepper for an Instagram-worthy presentation.
More Low-Carb Recipes You’ll Love
Looking for more satisfying low-carb meals? Check out our comprehensive Ultimate Carnivore Diet Recipes Guide for protein-packed inspiration that keeps your macros in check.
FAQs
How do I prevent rubbery eggs in my egg salad?
Avoid overcooking by boiling eggs for exactly 10-12 minutes for large eggs, then immediately transferring to ice water. Overcooked eggs develop that sulfuric smell and tough texture that ruins egg salad.
Can I make this egg salad ahead for meal prep?
Absolutely! This easy lunch recipe low carb stays fresh for 5 days when stored properly. Prep on Sunday and enjoy quick lunches all week. Just wait to add fresh herbs until serving day for the brightest flavor.
What’s the best way to hard-boil eggs for egg salad?
Use the steam method: place eggs in a steamer basket over boiling water for 13 minutes, then ice bath. This method produces perfectly cooked eggs that peel easily every single time, even with farm-fresh eggs.
How can I reduce the fat content while keeping it keto?
Replace half the mayonnaise with full-fat Greek yogurt (adds 1g net carb per serving). Alternatively, use mashed avocado for healthy monounsaturated fats instead of saturated fats from mayo.
What pairs well with low carb egg salad for a complete meal?
Serve alongside pickled vegetables, pork rinds for scooping, or on top of a mixed green salad with cherry tomatoes. Add a cup of bone broth on the side for extra protein and electrolytes.
Conclusion
This creamy, protein-rich low carb egg salad proves that healthy eating never has to be boring. With minimal prep and maximum flavor, you’ve got a versatile lunch option that works for meal prep, picnics, or quick weeknight dinners. Make a batch today and enjoy effortless low-carb eating all week!
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