Keto Egg Salad

Keto Egg Salad

Egg salad is one of those things that is keto friendly by default—eggs and mayo? You can’t get much lower in carbs than that. This keto egg salad recipe adds a nice punch of flavor and kicks the sodium up a notch to help manage your electrolyte balance, crucial for feeling your best on a ketogenic diet.
Course Breakfast, Lunch, Main Course
Cuisine American
Special Diet Dairy-Free, Gluten-Free, Keto
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 313.7kcal
Author Tasha Metcalf


  • 6 eggs hardboiled, preferably cage-free
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1/4 cup green onion minced
  • 1 dill pickle minced
  • optional mix-ins or toppings: crumbled bacon, chopped ham, chopped radishes, avocado
  • salt and pepper to taste, optional


  • In a large bowl, combine mayonnaise, mustard, green onion, and dill pickle, along with any other low carb mix-ins you desire.
  • Chop hardboiled eggs and add to the mayonnaise mixture. Mix until the sauce evenly coats the eggs.
  • Season with salt and pepper to taste.
  • Serve immediately or refrigerate.


Dill pickles and brine are salty--added salt is optional and may not be necessary. Be sure to taste before adding in salt!
SERVING SIZE = 1/4th of Recipe
NET CARBS = 1.65g
Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for  more detailed nutrition information.


Serving: 128g | Calories: 313.7kcal | Carbohydrates: 2.1g | Protein: 10g | Fat: 29.6g | Saturated Fat: 5.9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8.03g | Trans Fat: 0.15g | Cholesterol: 297mg | Sodium: 345.8mg | Potassium: 164.19mg | Fiber: 0.43g | Sugar: 1.1g | Vitamin A: 635IU | Vitamin C: 2.4mg | Calcium: 59mg | Iron: 1.5mg