Back when I ran my own business, we sold enough egg salad sandwiches that I genuinely lost count. Keto egg salad here uses a couple of surprising ingredients that take it well beyond the usual mayo-and-eggs version.
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Several times a week we would hard boil dozens of eggs at a time, and my teenage staff hated peeling duty with a passion. It had to be done though, and I learned a lot about eggs along the way.
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Chef Jenn’s Take on Egg Salad
Chopping eggs and stirring in a glob of mayo is the bare minimum version, and this goes a bit further. Cook the eggs from cold water, bring to a rapid boil for 5 to 6 minutes, then turn off the heat and cover for 10 to 11 minutes before rinsing under cold water. Gas stovetops hold less residual heat than electric, so add a minute or two if needed.
Chop the eggs chunky rather than fine, real texture is part of what makes this good. Mix them with both sour cream and mayo, not just mayo alone, along with fresh parsley and a blend of dried herbs. Don’t stress if a few eggs end up with that green-gray ring around the yolk, they still work fine here.
Get creative with add-ins if you want to build on the base recipe. Capers, chopped bell pepper, Cajun seasoning, or Dijon mustard all work well. One reader added ground mustard and loved it, and more than one has mentioned how much the lemon juice adds, an ingredient people don’t always expect in egg salad.
What You’ll Love About Egg Salad
- Endlessly customizable with capers, Dijon, or a pinch of Cajun seasoning.
- Creamy, chunky, and genuinely more flavorful than a basic mayo-and-egg version.
- A couple of surprising ingredients set this apart from the usual recipe.
Ingredients
- Eggs – Hard boiled, chopped chunky rather than fine for real texture.
- Mayonnaise and sour cream – Both, not just mayo alone, for the best texture and flavor.
- Lemon juice – Fresh, an unexpected but effective addition.
- Garlic powder, dried thyme, and dried oregano – Standard pantry staples.
- Parsley and green onion – Fresh, chopped.
How to Make Egg Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Place the eggs in a pot and cover with cold water. Bring to a boil and boil for 5 minutes.
Turn off the heat, leaving the pot on the burner, and cover with a lid for 10 minutes. Run the eggs under cold water and peel them. Chop the eggs, keeping them fairly chunky.
Mix the chopped eggs with the mayonnaise, sour cream, lemon juice, garlic powder, thyme, oregano, pepper, parsley, and green onion. Serve.
Make It A Meal
Build a composed salad trio with Ham Salad with Pickle and Southern Chicken Salad, the way you’d find it on a deli plate.
Or load up a snack plate with Marinated Mushrooms and Keto Nut Crackers alongside it.
Storage
This does not freeze well, cooked eggs and mayonnaise both suffer in the freezing and thawing process. Store in a sealed container in the fridge, where it keeps fresh for 3 to 4 days.
Frequently Asked Questions
This recipe runs about 1 net carb per 1/2 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
The combination gives a lighter, tangier result than mayo alone, while still keeping the salad creamy and rich.
Yes, a green-gray ring around the yolk from overcooking doesn’t affect the final salad, they still work fine here.
Yes, capers, chopped bell pepper, Cajun seasoning, or Dijon mustard are all good additions if you want to build on the base recipe.
Add Preferred SourceThe Best Keto Egg Salad
Ingredients
- 6 eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- 1/8 teaspoon pepper
- 1 tablespoon parsley chopped finely
- 1 tablespoon green onion chopped
Instructions
- To cook the eggs, place the eggs in a pot and cover with water. Bring to a boil and boil for 5 minutes. Turn off the heat, leaving the pot on the hot burner, and put a lid on it for 10 minutes. After 10 minutes, run the eggs under cold water and peel them.
- Chop the eggs and mix with the remaining ingredients. Enjoy!
Video
Notes
Recipe Card Tips
- Chop the eggs chunky, not finely. Real texture is part of what makes this good.
- Use both sour cream and mayo, not just mayo alone, for a lighter, tangier result.
- Cook eggs in cold water and give gas stovetops an extra minute or two of boiling time versus electric.
- Gas stovetops may need an extra minute or two of cooking time.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
I love the acidity, tang and freshness that the lemon juice adds to this egg salad!
This was great! Like the addition of the oregano. Going to totally have to try the salad trio now.
Love egg salad and this looks incredible! This one looks so creamy and delicious.
I love egg salad. This one is really good. The seasonings are perfect! Thanks!
Egg salad sandwiches used to be such a favorite of mine! This one looks so fresh and creamy.
Love it!
Looking forward to putting this together! Thank you!
Mmm, it’s been too long since I’ve had egg salad! I hope you loved yours! ~Jenn
This egg salad is amazing! I added one of my favorites – ground mustard. Never thought about using lemon before. Great addition.
So glad you love it! The mustard sounds like a great addition, too! ~Jenn