Keto Egg Salad
Classic creamy egg salad with mayonnaise, celery and chives — about 2 g net carbs and 20 g protein per serving. Serve in lettuce cups.
Serves 2 (2 generous servings) · Prep 10 min · Cook 12 min
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 celery stick, finely diced
- butter lettuce or romaine leaves to serve
- 1 tsp Dijon mustard, fresh chives or dill, salt, pepper, pinch of paprika
Method
- Lower the eggs into boiling water and cook 10–11 minutes. Cool in iced water, then peel.
- Chop the eggs roughly.
- Mix with the mayonnaise, mustard, celery and herbs. Season.
- Spoon into lettuce leaves to serve.
Tip. Check the mayonnaise label for sugar. Full-fat mayo made with avocado or olive oil has almost no carbs. Keeps 3 days in the fridge.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 379 kcal |
| Fat | 31.3 g |
| Protein | 19.9 g |
| Total carbohydrate | 3.5 g |
| Fibre | 1.4 g |
| Net carbs | 2.1 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 11% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in keto egg salad?
About 2.1 g net carbs per serving (3.5 g total carbohydrate minus 1.4 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
It is best fresh, but leftovers keep 2–3 days in the fridge.