Creamy Low-Carb Egg Salad Recipe Ready in 10 Minutes

You know those mornings when you’re rushing out the door, starving by 11 AM, and desperately need something fast and filling? That was me every single Tuesday last year – until I stumbled upon this magical low-carb egg salad recipe. It saved my sanity (and my waistline)!

I’ve been cooking simple, healthy meals for years, but nothing beats this egg salad when I need protein-packed fuel in minutes. It’s become my go-to lunch – just eggs, mayo, mustard, and chives mixed together with love. The best part? It keeps me full for hours without that dreaded carb crash. Whether you’re keto, low-carb, or just want a lighter lunch, this recipe delivers big flavor with minimal effort.

Trust me, once you try this creamy, satisfying egg salad, you’ll wonder how you ever survived lunch hour without it!

Why You Will Love This Low-Carb Egg Salad

This isn’t just another egg salad – it’s your new secret weapon for delicious, no-fuss meals. Here’s why it’s about to become your go-to:

• Lightning fast – You’re 10 minutes away from creamy, satisfying goodness (perfect when hunger strikes unexpectedly!)
• Five simple ingredients – Probably already in your fridge right now
• Protein powerhouse – Keeps you full for hours without that afternoon slump
• Low-carb dream – Only 2g net carbs per serving means it fits any healthy eating plan

I make this at least twice a week – it’s that good and that easy!

Low-Carb Egg Salad Ingredients

This recipe keeps it beautifully simple – just a handful of fresh ingredients you probably have on hand right now. Here’s exactly what you’ll need:

• 4 large eggs (hard-boiled, peeled, and chopped into small pieces – trust me, fresh matters!)
• 2 tablespoons mayonnaise (the real stuff, none of that low-fat nonsense if you ask me)
• 1 teaspoon yellow mustard (that basic yellow bottle in your fridge door works perfectly)
• 1 tablespoon freshly chopped chives (yes, measure after chopping – those green flecks make it pretty!)
• Salt and black pepper to taste (start with 1/4 teaspoon salt and adjust from there)

Ingredient Notes & Substitutions

Listen, I know we all improvise sometimes! Here are my tried-and-true swaps when I’m out of something:

• Mayonnaise: Plain Greek yogurt works in a pinch (though it’s tangier) – use 1 tablespoon yogurt + 1 tablespoon mayo for best texture
• Mustard: Dijon or spicy brown mustard adds extra kick if you’re feeling fancy
• Chives: Thinly sliced green onions (just the green parts) or even a teaspoon of dried chives in a pinch

The eggs are the star here – everything else just makes them shine brighter! Each ingredient adds something special: mayo for creaminess, mustard for zing, and chives for that fresh pop of flavor.

Essential Equipment for Your Low-Carb Egg Salad

One of the best things about this recipe? You don’t need any fancy gadgets! Just grab these basic kitchen tools – I bet you’ve got them all already:

• A medium saucepan (for boiling those eggs to perfection)
• A mixing bowl (I use my favorite ceramic one – anything that holds about 2 quarts works)
• A sharp knife (makes chopping those eggs quick and easy)
• A cutting board (mine’s stained yellow from years of egg salad prep!)
• A slotted spoon (for fishing those hot eggs out of the water – trust me, fingers don’t work well here)

That’s it! No special equipment required – just simple tools for simple, delicious food. Now let’s get cooking!

How To Make Low-Carb Egg Salad

Alright, here’s where the magic happens! Making this egg salad is seriously simple, but I’ve got a few little tricks that make it absolutely perfect every single time. Follow these steps and you’ll have the creamiest, dreamiest low-carb lunch ready in no time.

Step 1: Cook and Prepare the Eggs

First things first – let’s get those eggs cooked perfectly! Place your four eggs in a single layer in your saucepan and cover them with cold water by about an inch. Bring the water to a full rolling boil, then immediately reduce the heat to a gentle simmer. Set your timer for exactly 10 minutes – this gives you firm but still tender yolks.

When the timer goes off, don’t just drain them! Carefully transfer the hot eggs to a bowl of ice water using your slotted spoon. Let them chill for at least 5 minutes – this stops the cooking and makes peeling so much easier. Gently tap each egg on the counter and roll it to crack the shell, then peel under cool running water. Chop them into small pieces – I like some variation in size for great texture!

Step 2: Combine Your Low-Carb Egg Salad

Now for the fun part! Dump all those beautiful chopped eggs into your mixing bowl. Add your mayonnaise, mustard, and those freshly chopped chives. Here’s my secret: use a fork or spatula to gently fold everything together. Don’t go crazy mashing it – you want to keep some of those nice egg chunks for texture. Mix just until everything is combined and creamy. Seriously, stop when it looks uniform – overmixing turns it into paste!

Step 3: Season and Serve

Almost done! Now give it a taste and season with salt and pepper. I always start with about 1/4 teaspoon of salt and a few grinds of pepper, then adjust to my liking. Here’s the thing – you can absolutely eat it right away (I sometimes do!), but if you can wait, cover it and pop it in the fridge for 30 minutes. The flavors meld together so beautifully when it chills! Serve it however you like – it’s fantastic straight from the bowl or in your favorite low-carb vehicle.

Tips for the Best Low-Carb Egg Salad

After making this recipe more times than I can count, I’ve learned a few tricks that take it from good to absolutely amazing:

• Use slightly older eggs – They peel like a dream compared to super-fresh ones (I keep a dozen just for egg salad!)
• Chill before serving – That 30-minute rest in the fridge lets the flavors really get to know each other
• Adjust the mayo – Start with 2 tablespoons, then add more if you like it extra creamy (I sometimes sneak in an extra teaspoon)

These little touches make all the difference between “okay” egg salad and “oh wow” egg salad!

Low-Carb Egg Salad Variations

This basic recipe is like a delicious blank canvas – once you’ve mastered it, try these simple twists to keep things exciting:

• Crunchy delight: Toss in 1/4 cup diced celery (the texture contrast is amazing!)
• Smoky kick: Sprinkle in a pinch of paprika or smoked paprika for depth
• Herb refresh: Swap chives for fresh dill or parsley for a bright new flavor

My personal favorite? A dash of everything bagel seasoning on top – it’s a game changer for lazy lunches!

Serving Suggestions for Low-Carb Egg Salad

This egg salad is so versatile – it’s like the little black dress of low-carb lunches! Here are my favorite ways to serve it:

• Lettuce cups: Spoon it into crisp butter lettuce leaves for the perfect crunchy, no-carb wrap
• Cucumber rounds: Top thick slices of cool cucumber for a refreshing bite-sized snack
• Low-carb crackers: Spread on almond flour crackers when you’re craving something crunchy

My personal go-to? Eating it straight from the bowl with a fork – no shame in my egg salad game!

Storing and Reheating Your Low-Carb Egg Salad

Here’s the beautiful thing about this egg salad – it actually gets better after chilling in the fridge! I always make a double batch because it keeps so well. Just pop it in an airtight container (I’m partial to my glass snap-lid bowls) and it’ll stay fresh for up to 3 days.

One important note – don’t even think about reheating this! Egg salad is meant to be enjoyed cold, straight from the fridge. I learned this the hard way when I tried warming some up “just a little” – trust me, that’s a mistake you only make once. The texture becomes… well, let’s just say less than appetizing.

Pro tip: If you’re packing it for lunch, nestle your container between two ice packs in an insulated bag. That way it stays perfectly chilled until you’re ready to dig in. Nothing worse than warm egg salad at noon, am I right?

Low-Carb Egg Salad Nutrition Information

I want to be completely transparent with you about the nutrition in this egg salad! All the values I mention are estimates – the exact numbers can change depending on the specific brands and ingredients you use. Even something as simple as using extra-large eggs instead of large can make a small difference.

Here’s the thing – while I’m careful with my measurements when developing recipes, I don’t run every batch through a lab (though that would be pretty cool!). What matters most is knowing this is a wholesome, protein-packed meal that fits beautifully into low-carb eating plans. The beauty of homemade food is you control exactly what goes in!

If you’re tracking macros closely, I recommend inputting your exact ingredients into your favorite nutrition calculator. Just remember – this egg salad is designed to be a healthy, satisfying option that keeps you full without the carb crash. And that’s a win in my book!

Low-Carb Egg Salad FAQs

I get asked about this recipe all the time – here are the answers to the questions that pop up most often:

Can I make this ahead of time?
Absolutely! In fact, I think it tastes even better after chilling for a few hours. The flavors really come together beautifully. Just store it in an airtight container in the fridge for up to 3 days. Perfect for meal prep Sundays!

Is this recipe keto-friendly?
You bet! With just 2g net carbs per serving, this egg salad fits perfectly into a keto lifestyle. The high protein and healthy fats from the eggs and mayo will keep you in ketosis while satisfying those hunger pangs. I eat this at least twice a week when I’m doing keto!

What can I use instead of mayonnaise?
I get it – not everyone loves mayo! My favorite swap is half Greek yogurt (for tang) and half avocado (for creaminess). You could also try all Greek yogurt, mashed avocado, or even cottage cheese blended smooth. Just keep in mind these alternatives will change the flavor slightly, but still make a delicious low-carb egg salad!

Rate This Recipe

If this low-carb egg salad made your day easier (and tastier!), I’d love to hear from you! Give it a quick rating and let me know how it turned out.

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