clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Keto Egg Salad from Mellissa Sevigny at I Breathe I'm Hungry

Easy Keto Egg Salad

  • Author: Mellissa Sevigny
  • Total Time: 18 minutes
  • Yield: 3 servings 1x
  • Diet: Diabetic


A super simple, but tasty, low carb, dairy free, keto egg salad recipe.


  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lite salt (for potassium)
  • kosher salt and ground black pepper to taste


  1. Place the eggs gently in a medium saucepan.
  2. Add cold water until the eggs are covered by about an inch.
  3. Bring to a boil and cook for ten minutes.
  4. Remove from heat and cool.
  5. Peel the eggs under cold running water.
  6. Add the eggs to a food processor or magic bullet and pulse until chopped.
  7. Stir in the mayonnaise, mustard, lemon juice and salt and pepper.
  8. Taste and adjust as necessary.
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Category: keto recipes
  • Method: stovetop
  • Cuisine: american


  • Serving Size: 1/2 cup
  • Calories: 222
  • Fat: 19g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 13g

Keywords: Keto egg salad, easy egg salad, low carb egg salad

5 Tools to Achieve Keto Success 

How to get the results you want...easily!

free email bonus