Classic Egg Salad
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Traditional Egg Salad
I’ve been eating egg salad for decades. I have ALWAYS loved and enjoyed a really good spoonful. Remembering back to my school days and a packed lunch of an Egg Salad sandwich.
It’s perfect as a staple in my fridge to be eaten with celery sticks, on a low carb crackers, over a bed of greens or simply spoon to mouth. When I started a keto low carb lifestyle I was thrilled that I didn’t have to give up the best part of this classic.
Instant Pot Eggs
Of course you can hard boil the eggs the old fashion way in a pot on the stove top. But, come on, we are in 2020 now. Time to try an Instant Pot. Instant Pot hard boiled eggs are simply the EASIEST way to make your eggs.
I promise, an Instant Pot purchase is the best investment. I have TWO! And don’t be afraid. Making hard boiled eggs in the Instant Pot is a great starter recipe.
If for nothing else, the eggs shells basically roll off the hard boiled eggs. Do you even realize the game changer this is?
How to make Keto Egg Salad
It’s such a dream to have a bowl of the Keto Egg Salad in your fridge a few times a month. Once you master the hard boiled eggs in the Instant Pot then the rest is a breeze.
After you’ve cooled the eggs, slice them in half and separate the hard yellow yolk from the hard egg white. Place all the yolks in a medium bowl and set aside the egg whites.
Mostly people think of egg salad as just mayo and mustard, but I’ve got a secret. I use a little bit of whipped CREAM CHEESE. Don’t worry, you can use softened cream cheese if you don’t have the whipped variety.
- Yellow Mustard
- Whipped Cream Cheese
Mash the hard yolks and mix with the ingredients listed above. You want to have a creamy consistency, so don’t be shy about mashing away for your Keto Egg Salad.
Using a large knife roughly chop your egg whites. This part is up to you…go big or tiny on the egg whites.
Combine all the goodness
Simply fold in your chopped egg whites into your creamy yolk mixture until it’s all fully combined. Ta Da…the BEST and EASIEST Keto Egg Salad EVAH!!
- celery chopped
- chopped parsley
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making staples like this Keto Egg Salad is really my trick.
Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.
Every meal does not have to be epic.
When I am prepared I have a much better chance at success and maintaining my best health.
- The Diet That Changed My Life
- My 80 – 20 Rule
- Re-Thinking Healthy Food
- Life with a Keto Mom
- My Favorite Low Carb & Keto Resources
- 6 eggs hard boiled
- 1/4 cup mayo
- 1/4 cup cream cheese whipped or softened
- 1 tsp mustard
- ⅛ tsp salt
- ⅛ tsp pepper
- Slice your hard eggs open and separate hard yolk from egg white. Put all the hard yolks in a medium bowl.
- Mix yolks with mayo, cream cheese, mustard, salt and pepper. Set aside.
- Chop up the egg whites or put them through an egg slicer. Large or small chop…the size is up to you.
- Add chopped egg whites into creamy yolk mixture. Using fork mash all together. Enjoy!
- Optional add ins: chopped celery, chopped scallions, or chopped parsley.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.