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keto low carb egg salad on a bed of lettuce in a white bowl

Easy Keto Low-Carb Egg Salad

Easy Keto Low-Carb Egg Salad is the perfect summer salad for any spread. This dish is made without avocado or pickles, but feel free to toss those in if you wish! I have even included tips for how to substitute mayo.
Course Appetizer, Side Dish
Cuisine American
Keyword healthy egg salad, keto egg salad, low carb egg salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 217kcal


  • 6 boiled eggs
  • 1/4 cup chopped onions I prefer red onions. If you don't like much onion, start with 2 tablespoons and adjust to taste.
  • 1/4 cup mayo
  • 1 1/2 teaspoons mustard
  • 1 tablespoon dried or fresh chives
  • 1 teaspoon fresh lemon juice
  • salt and pepper to taste
  • 1/2 teaspoon paprika


  • Combine all of the ingredients (excluding the paprika) in a large bowl or serving dish.
  • Sprinkle paprika throughout the top.
  • Serve chilled or warm.



  • If you like sweet salad, feel free to add sweetener.
How to boil eggs on the stove:
  1. Place the eggs in a saucepan.
  2. Cover the eggs with cold water. Fill to the top of the eggs.
  3. Bring the saucepan to a boil.
  4. Once the water boils, remove the pan from the heat. Cover the pan.
  5. Allow the eggs to sit for 10 minutes.
  6. Remove the eggs and place them in an ice bath to cool for 10 minutes.


Serving: 0.5cup | Calories: 217kcal | Carbohydrates: 3g | Protein: 9g | Fat: 20g