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The Best Keto Egg Salad recipe on a plate with cucumbers
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4.30 from 10 votes

The Best Keto Egg Salad

Everyone might claim to have the BEST Keto Egg Salad, but give this one a try and see if you don't agree!
Prep Time5 minutes
Cook Time15 minutes
Additional Time5 minutes
Total Time25 minutes
Course: Keto Lunches, Salad
Cuisine: American
Keyword: chunky egg salad, creamy egg salad recipe, easy keto lunch, keto egg salad, low-carb egg salad
Servings: 4 servings
Calories: 156kcal
Author: Chef Jenn

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

Serving: 0.5cup | Calories: 156kcal | Carbohydrates: 1g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 252mg | Sodium: 141mg | Potassium: 117mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg | Net Carbohydrates: 1g