Easy Egg Salad
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!?
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
- 3 hardboiled eggs
- 2 tbsp avocado oil mayonnaise
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!
- 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.