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Keto egg salad in bowl next to spoon and lettuce leaves.
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Keto Egg Salad

Easy Keto Egg Salad recipe with 4 simple ingredients is creamy and stays low-carb served on lettuce wraps, keto bread, or chaffles.
Course Main Course, Salad
Cuisine American
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 4 servings
Calories 191kcal

Ingredients

  • 6 eggs
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon apple cider vinegar or white vinegar
  • ¼ cup celery or chives (optional) finely diced

Instructions

Cook Hard Boiled Eggs

  • In an air fryer - place eggs in the air fryer basket. Cook at 250 °F for about 16 minutes. The exact timing may vary depending upon your make and model. If this is the first time making cooking eggs this way, cook only 1 or 2 eggs to ensure that the timing is correct and then cook the rest.
    On the stovetop - place eggs in the bottom of pot and add water so that they are covered with an extra inch or two to spare at the top. Bring the water to a rolling boil, then turn it off and allow the eggs to sit for 10-12 minutes. The exact time will vary depending upon your stove, pots, etc.
  • When finished cooking, immediately transfer the eggs to a bowl filled with ice cold water for at least 5 minutes or until cool to touch.

Combine Ingredients

  • Peel eggs. Gently tap the end of each egg and then roll and crack the rest of the egg. The egg yolk should pop right out.
  • Cut eggs in half and place the egg yolks in a small bowl. Use a fork to finely crumble the yolks and set aside.
  • Chop the egg whites into small pieces and set aside.
  • Add mayonnaise, Dijon mustard, and apple cider vinegar to the bowl with the crumbled egg yolks and mix well to combine.
  • Fold in chopped egg whites and any other ingredients, such as celery or chives.
  • Enjoy on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles!

Video

Notes

You'll find more expert tips and step-by-step pictures above!
Storage: Store in the refrigerator in an airtight container for about 3 days. Moved to the refrigerator within 2 hours of cooking to prevent the growth of bacteria.
Air Fryer Tips: Find detailed guidance and Tips for Cooking Eggs in an Air Fryer in this post.
Yield: About 1 ½ cups.

Nutrition

Calories: 191kcal | Carbohydrates: 1g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 197mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg