If you’re craving a fresh and flavorful keto-friendly egg salad, this easy recipe is just for you! It’s a fun twist on the classic egg salad, featuring a creamy, tangy dressing made with egg yolks and a splash of apple cider vinegar.
Packed with fresh herbs and crunchy veggies, this low carb egg salad with no added sugar is bursting with flavor and healthy fats, making it a perfect option for the keto diet.
Whether you’re hosting an Easter brunch, planning a picnic, or just need a quick meal, this easy egg salad has you covered. Plus, It’s also great for meal prep and can be stored in an airtight container in the fridge for up to 3 days.
In this post, I’ll walk you through how to make this simple and delicious salad and answer any questions you might have!
Recipe Story
I like to call this healthy egg salad recipe my Easter Egg Salad because it takes me right back to my childhood. Every Easter, my family would spend hours coloring eggs with food-safe dyes, laughing and making memories. Then came the best part – cracking them open!
Of course, we always ended up with a mountain of eggs to eat. My mom had the perfect solution: her special egg salad recipe. She skipped the mayo and used apple cider vinegar and olive oil for a tangy twist. To make it even better, she added fresh basil and dill for an extra burst of flavor.
It was always a hit with the whole family, and I still make it to this day – with a little keto-friendly twist of my own!
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
- fresh dill
- large eggs (room temperature)
- green onions (spring onions)
- cucumber
- lettuce leaves
- extra virgin olive oil
- apple cider vinegar
- salt
- fresh basil
Instructions
Step 1: Boil the Eggs
- Boil the eggs for 7-8 minutes until hard-boiled.
- Cool them in ice water for easy peeling. Peel and separate yolks from whites.
Step 2: Prepare the Salad Base
- Chop the lettuce and place it in a large bowl.
- Add sliced spring onions and diced cucumber on top.
Step 3: Make the Dressing
- Mash the egg yolks in a bowl.
- Add apple cider vinegar, olive oil, and salt. Mix until smooth and creamy.
Step 4: Assemble the Salad
- Slice the egg whites and layer them over the veggies.
- Drizzle the creamy dressing over the salad.
Step 5: Garnish
Sprinkle fresh basil and dill for a burst of flavor.
Recipe Tips
- Perfect hard-boiled eggs: You can use a pot of water on the stove, or an instant pot for faster and easier cooking. To peel the hard boiled eggs easily, transfer them to a bowl of cold water (ice bath) and let them cool completely.
- Add Protein: Toss in grilled chicken or bacon for extra protein.
- Extra Flavor: Add mustard or a dash of lemon juice to the dressing.
Ingredient Swaps
- Or maybe you want to try a different dressing? Swap the tangy dressing for my Keto Basil Pesto Sauce for a rich, herby twist. It’s a great way to mix things up and explore new flavors!
- Replace apple cider vinegar with lemon juice for a citrus twist.
- Use red onion or chives instead of spring onions.
- Add chopped celery or bell peppers for more crunch.
Storage
Store the keto egg salad in an airtight container in the fridge for up to 3 days. Perfect for meal prep or quick lunches!
Conclusion
This Keto Easter Egg Salad is the perfect mix of healthy, easy, and flavorful. It’s a fantastic way to use up boiled eggs and a great addition to your keto meal plan. Whether it’s for Easter, a quick lunch, or meal prep, this low-carb, dairy-free easy egg salad recipe will quickly become a favorite.
If you try this simple egg salad recipe, leave a comment below and let me know how it turned out! Don’t forget to share it with your friends who love easy, keto-friendly recipes.
More Keto Recipes to Pair with
- Keto Chicken Salad
- Keto Mediterranean Chicken Dinner
- Keto Chicken Liver
- Keto Toad in the Hole
- Keto Yorkshire Pudding
- Keto Crackers with Almond Flour
Keto Egg Salad with a Twist
Equipment
- 1 Spatula
Ingredients
- 6 Large Eggs
- 1/2 cup Green Onions Spring onions/shallots
- 2 cups Cucumber
- 3 cups Lettuce leaves
- 5 tablespoons olive oil Extra virgin
- 5 tablespoons Apple cider vinegar
- 1⁄4 teaspoon Salt
- 6 leaves Fresh Basil about 2 tablespoons
- 1 tablespoons Fresh Dill
Instructions
Step 1: Boil the Eggs
- Boil the eggs for 7-8 minutes until hard-boiled.
- Cool them in ice water for easy peeling. Peel and separate yolks from whites.
Step 2: Prepare the Salad Base
- Chop the lettuce and place it in a large bowl.
- Add sliced spring onions and diced cucumber on top.
Step 3: Make the Dressing
- Mash the egg yolks in a bowl.
- Add apple cider vinegar, olive oil, and salt. Mix until smooth and creamy.
Step 4: Assemble the Salad
- Slice the egg whites and layer them over the veggies.
- Drizzle the creamy dressing over the salad.
Step 5: Garnish
- Sprinkle fresh basil and dill for a burst of flavor.
Video Recipe
Notes
- Adjust the dressing: If you prefer a creamier texture, add 1-2 tablespoons of Greek yogurt, sour cream, or keto-friendly mayo.
- Add-ins: For extra flavor, try mixing in diced avocado, a pinch of cayenne pepper, or a spoonful of Dijon mustard.
- Swap herbs: If you don’t have basil or dill, substitute with parsley, cilantro, or even a sprinkle of black pepper for a classic touch.
- Storage tips: Store in an airtight container in the fridge for up to 3 days. Stir before serving to keep it fresh.
Thank you so much for trying out my recipe! I truly hope it brings as much joy to your kitchen as it did to mine while creating it. Happy cooking and enjoy every bite!
Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks.