I’m so excited to share this creamy low-carb egg salad recipe with you today. It’s become my go-to lunch option when I need something satisfying but don’t want the carb crash later.
The combination of rich, protein-packed eggs with tangy Dijon and fresh dill creates this perfect balance that feels indulgent while still keeping you on track with healthy eating goals.
And the best part? You can whip it up in minutes with ingredients you probably already have in your kitchen.
Want to know my secret for making it extra special?
Why You’ll Love This Egg Salad
- Perfect protein powerhouse – Packed with high-quality protein and low in carbs, this egg salad keeps you satisfied without weighing you down.
- Ultimate comfort food – The creamy, rich texture with tangy mustard notes creates that perfect satisfying bite that hits all the right spots.
- A busy parent’s best friend – Make it ahead for the week and have instant lunches ready when little ones are demanding your attention.
- Endlessly adaptable – Works with whatever you have on hand in your kitchen, from different seasonings to creative serving ideas.
- Budget-friendly family favorite – It uses simple, affordable ingredients that most families already have, making it an economical go-to meal.
What Ingredients are in Egg Salad?
The beauty of egg salad lies in its simplicity and how it transforms humble ingredients into something truly satisfying. My low-carb version stays true to the classic flavors while skipping unnecessary carbs, perfect for those busy days when I need to feed my daughters something nutritious without spending hours in the kitchen.
The ingredients are straightforward, but don’t let that fool you—each component plays an essential role in creating that creamy, tangy perfection that makes egg salad so irresistible.
- Hard-boiled eggs (preferably from a local Wisconsin farm)
- Full-fat mayonnaise (locally produced if possible)
- Dijon mustard
- Fresh dill, finely chopped
- Wisconsin-made sour cream (adds extra creaminess without extra carbs)
- Finely diced celery for crunch
- Minced red onion or chives
- Fresh lemon juice
- Sea salt and freshly ground black pepper
- Paprika (optional, for garnish)
- Wisconsin cheddar cheese, shredded (optional for extra richness)
When selecting your ingredients, quality does make a difference in this simple dish. I’m always looking for the freshest eggs from local farms—the vibrant, orange-yellow yolks create a more flavorful salad than store-bought alternatives.
And while any mayo will work, choosing one without added sugars keeps this truly low-carb.
For families with dietary restrictions, the mayo can be swapped for mashed avocado, though that does change the flavor profile slightly.
How to Make This Egg Salad
Making this low-carb egg salad starts with perfectly hard-boiling 8 large eggs. I place them in a single layer in a pot, cover them with cold water by about an inch, then bring them to a rolling boil.
Once boiling, I remove the pot from the heat, cover it, and let the eggs sit for exactly 10 minutes—a technique my 7-year-old calls “the magic egg timer.”
After that, I immediately transfer them to an ice bath to stop the cooking. This prevents that grayish ring around the yolk, which nobody wants in their beautiful egg salad.
Once the eggs are cool enough to handle, I peel them (sometimes enlisting my daughters as helpers, though this often results in more giggles than actual productivity) and chop them into small pieces.
In a large bowl, I combine the eggs with 1/3 cup of full-fat mayonnaise, 1 tablespoon of tangy Dijon mustard, 2 tablespoons of Wisconsin sour cream, 1/4 cup diced celery for that essential crunch, 2 tablespoons of minced red onion (or chives if the kids are feeling picky), and 1 tablespoon of fresh dill.
A squeeze of fresh lemon juice—about a teaspoon—brightens everything up. Then comes the seasoning: a generous pinch of sea salt and freshly ground black pepper to taste.
Sometimes, when I’m feeling fancy or trying to impress my Wisconsin neighbors at a potluck, I’ll fold in 1/4 cup of shredded local cheddar cheese. The warmth of the eggs slightly melts the cheese, creating these little pockets of savory goodness that transform an everyday egg salad into something worthy of second helpings.
After gently folding everything together (overmixing makes it mushy, a lesson learned from countless family brunches), I taste and adjust the seasonings. More salt? Another dash of pepper? Perhaps a touch more mustard for my 9-year-old’s sophisticated palate?
Then I let it chill in the refrigerator for at least 30 minutes, though honestly, it’s even better after a few hours when the flavors have had time to mingle and get acquainted.
Before serving, I give it one final stir and sometimes sprinkle a bit of paprika on top for that pop of color.
Served on a bed of crisp lettuce or stuffed into hollowed-out tomatoes, this egg salad brings farm-to-table Wisconsin goodness to any meal, without the unnecessary carbs.
Egg Salad Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore how flexible this egg salad can be!
Want to switch up the mayo? Try avocado oil mayo for a healthier fat profile, or Greek yogurt if you’re craving something tangy.
My Wisconsin roots make me partial to adding local cheese—a sprinkle of sharp cheddar does wonders.
For herbs, dill is classic, but fresh chives from the garden give a mild onion kick that my girls don’t pick out.
Craving spice? A dash of paprika or hot sauce transforms the entire dish.
And when tomatoes are in season locally, diced heirlooms make this simple salad sing.
What to Serve with Egg Salad
So you’ve whipped up a delicious batch of low-carb egg salad—but what should accompany it? Let me walk you through some perfect pairings that keep things keto-friendly.
For a light lunch, I love serving egg salad on crisp romaine lettuce boats or wrapped in butter lettuce leaves. Cucumber slices make excellent little “crackers” too.
Need something heartier? Try Wisconsin-made cheese crisps or low-carb seed crackers.
My kids’ favorite? Hollowed-out bell peppers filled with egg salad. Such vibrant colors, and they love eating the edible “bowl” afterward. Simple, nutritious, and fun.
For a Wisconsin twist, pair your egg salad with aged cheddar from a local creamery or enjoy it alongside a refreshing Spotted Cow wheat beer for those not strictly adhering to keto guidelines.
Final Thoughts
After years of experimenting with egg salad recipes, I’ve come to appreciate how this humble dish offers endless possibilities while keeping carbs in check.
The beauty lies in its adaptability—swap mayo for avocado, add Wisconsin cheddar, or toss in locally foraged herbs.
My daughters request this for lunch boxes regularly, and I’m happy to oblige.
It’s quick enough for busy weekday mornings yet satisfying enough to fuel active afternoons.
