Easy Keto Egg Salad

The morning I first cracked open a perfectly air-fried egg, I realized that making keto egg salad could be this simple and totally fuss-free. That golden yolk, creamy and rich, mashed up with just a few pantry staples—it instantly reminded me of lazy weekend breakfasts growing up. This recipe brings that comfort, but with a low-carb, fresh twist that’s as quick as it is satisfying.

When I first discovered using the air fryer for eggs, it was a game-changer. No more guessing on stovetop timing or wrestling with peeling stubborn shells. Plus, mixing mayo, Dijon mustard, and a splash of vinegar with fluffy egg yolks turned a humble sandwich filling into something unexpectedly tangy and rich.

Essential Ingredients

• Large eggs: the star of the salad; look for farm-fresh or organic for the best flavor and texture
• Mayonnaise: adds creaminess and moisture; I recommend full-fat for richness
• Dijon mustard: delivers a mild, spicy kick that lifts the flavor
• Apple cider vinegar or white vinegar: a splash brightens the mix and balances the richness
• Celery or chives (optional): for fresh crunch or herbal notes; pick crisp celery ribs or fresh, vibrant chives

When shopping, choose eggs with firm whites and bright yolks—the difference is subtle but noticeable in taste and texture.

Cooking Process

Cooking Hard-Boiled Eggs – Air Fryer or Stovetop:

Making perfectly cooked eggs is the foundation here. Air frying at a low 250°F for around 16 minutes gives a reliably tender yolk without the rubbery white so often dreaded. If you go the stovetop route, boiling then resting eggs in hot water off-heat lets the residual temperature finish cooking gently, preventing green rings or chalky yolks. Cooling eggs immediately in ice water stops overcooking and makes peeling easier.

Mixing the Egg Salad – Balancing Creaminess and Texture:

Once peeled, halving the eggs and separating the yolks is key. Crumbling yolks finely ensures the dressing coats without lumps. Folding in chopped whites last keeps the salad light and chunky. The tangy blend of Dijon and vinegar cuts through the richness of mayo and yolk, making every bite bright. Finely diced celery or chives add the perfect fresh crunch or herby lift.

Serving Ideas – Low-Carb Joy:

Scooping the salad into crisp lettuce leaves or spreading it on warm chaffles makes low-carb eating feel indulgent rather than restrictive. Each bite balances creamy, tangy, and crunchy in a way that sticks with you.

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Recipe Highlights

• High protein and healthy fats, perfect for keto and low-carb diets
• Ready in under 25 minutes, making it a great weeknight or meal-prep choice
• Minimal ingredients but maximum flavor—no complicated steps or exotic items

Sometimes I toss in a pinch of curry powder or swap in fresh dill for chives, and I love how those shifts feel like a mini escape to new flavors. Once, I overmixed the yolks and mayo, and the salad turned too mushy—a reminder that gentle folding preserves that appealing texture.

Make-Ahead Strategies

Egg salad holds beautifully in the fridge for 2-3 days. Store it in an airtight container to keep the flavors vibrant and prevent it from drying out. If prepping eggs ahead, peel and refrigerate them separately to avoid sogginess.

Flavor Variations

Try adding a sprinkle of paprika or cayenne for subtle warmth. Finely chopped pickles or olives bring in a briny crunch. For a creamy herb twist, stir in minced fresh dill or parsley.

Seasonal Adaptations

Summer calls for fresh cucumber or radish slices tucked into the salad for extra crunch. In cooler months, warming a little garlic powder into the mayo mix adds cozy depth.

Kitchen Tool Recommendations

A proper egg peeler or gentle tapping technique makes peeling painless. Using a fork for mashing yolks and a sharp knife for cutting whites ensures clean, consistent texture. If you have an air fryer, it’s your best bet for foolproof hard-boiled eggs.

Cooking Secrets

• Cool eggs immediately in ice water to prevent overcooking and ease peeling.
• Crumble yolks finely before mixing to create a smooth, creamy base without lumps.
• Fold egg whites gently into the yolk mixture to maintain chunky texture and avoid mushiness.

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Common Questions

→ How do I make perfectly hard-boiled eggs for this dish?

Place eggs in boiling water or an air fryer. Boil for 10-12 minutes or air fry at 250°F for about 16 minutes. Immediately cool in ice water for easier peeling.

→ Can I substitute mayo with a healthier fat?

Yes, alternatives like Greek yogurt or avocado may provide creaminess and add different flavors, though the texture and taste will vary slightly.

→ What are the best ways to serve this egg mixture?

This mixture is great on lettuce leaves, low-carb tortillas, thin-sliced bread, or chaffles for a satisfying low-carb option.

→ How can I add more texture to the salad?

Finely diced celery or chives add a fresh crunch and subtle flavor, enhancing the overall mouthfeel.

→ How long will this salad stay fresh after preparation?

Stored in an airtight container in the refrigerator, it remains fresh for about 3 days. Always refrigerate within two hours of preparation.