Classic Egg Salad

Classic Egg Salad

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.

A Classic in every American kitchen

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?

Here’s my How-To Step by Step guide.

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.

Keto Egg Salad

Mix in

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.

  • Mayo
  • Yellow Mustard
  • Whipped Cream Cheese
  • Salt
  • Pepper
Ingredients for the BEST Keto Egg Salad

Continue on

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.

Rough Chop

Using a large knife roughly chop your egg whites. This part is up to you…go big or tiny on the egg whites.

Chopped Ingredients: eggs separated

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!!

Add ins

  • celery chopped
  • scallions
  • onions
  • paprika
  • 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.

Kellie Logsdon Low Carb Accountability Coaching
Finally healthy

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.


Classic Egg Salad

Keto Egg Salad

I just made THE BEST egg salad. This was totally on the fly, but I knew I needed my egg salad to be creamier. Think of this super simple recipe as an EXTRA classic!
Prep Time: 7 minutes
Total Time: 7 minutes
Course: lunch
Cuisine: American
Keyword: basic keto, egg salad, eggs
Servings: 2 servings
Calories: 478kcal


  • 6 eggs hard boiled
  • 1/4 cup mayo
  • 1/4 cup cream cheese whipped or softened
  • 1 tsp mustard
  • tsp salt
  • 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.


Calories: 478kcal | Carbohydrates: 2g | Protein: 19g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 534mg | Sodium: 630mg | Potassium: 221mg | Sugar: 2g | Vitamin A: 1094IU | Calcium: 102mg | Iron: 2mg
Tried this recipe?Tag it on Instagram! #thekelliekitchen
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