Why You’ll Love this Classic Low-Carb Egg Salad
If you’re searching for a quick, satisfying meal that won’t derail your low-carb lifestyle, this classic egg salad recipe might just become your new best friend. With only 8 simple ingredients, it strikes the perfect balance between creamy and tangy, while keeping those pesky carbs at bay.
What makes this version special? The combination of rich mayonnaise (not the light stuff that sneaks in extra sugar) with zesty Dijon creates a luxurious base, while celery adds that essential crunch. The chopped onion brings just enough bite without overwhelming the delicate egg flavor.
And can we talk about versatility? Enjoy it on low-carb bread, nestled in lettuce cups, or simply eaten straight from the bowl. Ready in minutes, packed with protein. Meal prep magic, honestly.
What Ingredients are in Classic Low-Carb Egg Salad?
If you’re watching your carb intake but still want to enjoy a creamy, satisfying lunch option, this classic egg salad recipe is absolutely perfect. The beauty of egg salad is its simplicity—just a handful of ingredients that combine to create something truly delicious. And the best part? It’s naturally low in carbs while being high in protein and healthy fats, making it an ideal choice for anyone following a keto or low-carb eating plan.
- 8 hard-boiled eggs, chopped
- 1/2 cup regular mayonnaise (avoid light or “free” versions that contain added sugars)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped celery
- 1 small onion, chopped
- Dash of paprika (optional)
When selecting ingredients for your egg salad, quality matters. Look for free-range eggs if possible, which often have a richer flavor and more vibrant yolks. For the mayonnaise, read labels carefully—many commercial brands add unexpected sugars or fillers that can increase the carb count.
Some people might want to add herbs like dill or chives for extra flavor, or even a dash of hot sauce for a bit of kick. These additions can personalize your egg salad while still keeping it firmly in low-carb territory. Remember, this recipe is wonderfully flexible and forgiving—feel free to adjust the amounts to suit your taste preferences.
How to Make this Classic Low-Carb Egg Salad
Making this egg salad couldn’t be simpler, and it’s perfect for anyone watching their carb intake. Start by chopping 8 hard-boiled eggs into small, bite-sized pieces. Place them in a medium bowl, then add 1/2 cup of mayonnaise—and remember, avoid light or fat-free versions since they often contain added sugars that bump up the carb count. Next, add 1 tablespoon of Dijon mustard for that tangy kick, along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper for seasoning.
Now for the crisp, fresh elements that give this egg salad its delightful texture. Finely chop 1/4 cup of celery and 1 small onion, adding them to your egg mixture. These veggies provide a satisfying crunch that contrasts beautifully with the creamy eggs and mayo. You could also prepare your eggs perfectly every time using a quality cast iron cooking set that distributes heat evenly. Once all ingredients are in the bowl, gently fold everything together until well combined, being careful not to mash the eggs too much—we want chunks, not paste! If you’re feeling fancy, finish with a light sprinkle of paprika on top for a touch of color and mild flavor.
This egg salad comes together in minutes, making it perfect for busy weekday lunches or quick snacks. The beauty of this recipe is its versatility—serve it on low-carb wraps, over a bed of lettuce, or simply enjoy it straight from the bowl with a fork. Who knew something so simple could be so satisfying? The combination of protein-rich eggs and healthy fats makes this a filling option that won’t spike your blood sugar or knock you out of ketosis.
Classic Low-Carb Egg Salad Substitutions and Variations
While this classic low-carb egg salad recipe is perfect as is, you’ve got plenty of options to customize it to your taste preferences or dietary needs. Try swapping regular mayo for avocado oil mayo if you’re avoiding soybean oil, or mix in a tablespoon of sour cream for extra tang. Not a fan of onions? No problem—chives or green onions offer a milder flavor profile.
For added texture and nutrients, toss in some diced avocado, crispy bacon bits, or chopped dill pickles. Spice lovers might appreciate a dash of curry powder or sriracha. And herbs can transform the entire dish—fresh dill, basil, or parsley are my go-to additions. Remember to keep carbs in check if you’re strictly keto by avoiding sweet relish or honey mustard, which contain hidden sugars.
What to Serve with Classic Low-Carb Egg Salad
Now that you’ve mastered the perfect egg salad recipe (and maybe jazzed it up with some of those tasty variations), let’s talk about serving options that keep your meal firmly in low-carb territory.
For a quick lunch, I love serving egg salad in lettuce cups—romaine or butter lettuce work beautifully. Crisp cucumber slices make perfect little “crackers” when you need something with a satisfying crunch.
Want something more substantial? Try hollowing out half an avocado and filling it with a generous scoop of egg salad. Divine.
For a party spread, surround your egg salad with sliced bell peppers, celery sticks, and cheese crisps for dipping. And if you’re missing bread, low-carb wraps or cloud bread can step in without derailing your carb count.
Final Thoughts
As you’ve worked your way through this classic low-carb egg salad recipe, I hope you’ve discovered just how versatile this humble dish can be. It’s one of those perfect low-carb staples that never goes out of style.
What I love most about egg salad is how it hits that sweet spot between simplicity and satisfaction. Eight eggs, some mayo, mustard, and a few choice additions—that’s all it takes. No fancy techniques required, just good ingredients coming together in perfect harmony.
