This easy keto egg salad recipe is probably the most straightforward salad you’ll ever encounter, not to mention incredibly healthy. It takes all of ten minutes, is paleo and Whole30 friendly. Plus it makes the perfect high protein lunch or a quick snack!
Try this easy keto egg salad recipe and you’ll never go back to store-bought!
l really love egg salad. I grew up eating my grandmother’s – slathered in regular ol’ store-bought mayo. You know, the kind with either soy or canola oil.
Here’s the thing about soy and canola oils: they’re terrible for you.
Soy and canola are oils are created similarly, the oils are extracted using hexane (a neurotoxin), they then undergo an extreme amount of heat, pressurization and deodorization.
To learn more about how these oils are produced, I wrote a more in-depth article you can check out here.
What you’re left with is a completely unstable, rancid vegetable oil that’s rich in omega-6 fatty acids.
While these oils are often touted as “heart healthy.” the truth is they’re anything but. Not only is the oil rancid, which actually contribute to issues like heart disease, it’s inflammatory.
More and more doctors and scientists are acknowledging that the driving force behind heart disease is not cholesterol, but inflammation.
Americans consume far too many omega-6 fatty acids and too few omega-3 fatty acids. This causes inflammation, hardened and smaller arteries, plaque buildup – it’s even been linked to depression and anxiety.
WHAT THE HELL DOES THIS HAVE TO DO WITH KETO EGG SALAD?
Well, you know, this keto egg salad recipe is everything you want from an egg salad – minus the nasty ingredients!
Reasons to love this keto egg salad recipe:
No rancid vegetable oils – I simply use a delicious, healthy avocado oil based mayo.
While many egg salads recipes call for herbs, mustard, onions or celery, mine is simple and classic. Mayo and eggs.
Guys, this recipe takes 10 minutes tops and has 19 g of protein and 36 g healthy fats per serving! That’s a winner!
Variations on this Egg Salad recipe:
- Feel free to add any herbs or veggies you like. I usually add dill and/or chives.
- You can use any style of mayo you like but preferably homemade. Why not try my easy immersion blender mayo, or add bacon mayo to take this egg salad in a smokier direction.
- For a Mexican egg salad, add some avocado, celery, purple onion, cilantro, jalapeño and lime juice.
How long does egg salad last in fridge?
Properly stored, your homemade keto egg salad will last for 3 to 5 days in the refrigerator. It should not be left at room temperature for more than 2 hours, just in case you are bringing it to a paleo / keto potluck.
Did you make and love this easy keto egg salad recipe? Give it your review below! ? And make sure to share your creations by tagging me on Instagram!
Easy Egg Salad
Ingredients
- 3 hardboiled eggs
- 2 tbsp avocado oil mayonnaise
Instructions
- If you haven’t already, hard boil the eggs by adding the three eggs to a pot of boiling water for 7 minutes. Transfer to ice bath, drain and peel.
- Add the three peeled eggs and two tbsp mayo to a bowl.
- Mash until well combined and eggs are chopped up.
- Add more mayo if you like, or chives, dill, mustard, etc. This is a versatile dish so you can add whatever you like!
Notes
- Feel free to add any herbs or veggies you like. I usually add dill and/or chives.
- You can use any style of mayo you like but preferably homemade. Why not try my easy immersion blender mayo, or add bacon mayo to take this egg salad in a smokier direction.
- For a Mexican egg salad, add some avocado, celery, purple onion, cilantro, jalapeño and lime juice.
