If you want a fresh egg salad that feels light instead of heavy, this keto egg salad without mayo is a lovely change. It is creamy from the egg yolks, tangy from apple cider vinegar, and crisp from cucumber, lettuce, and green onions, which makes it especially good as a spring or summer keto side dish. I love serving it with grilled chicken or fish when I want something simple, fresh, and full of flavor on the plate.<\/p>\n\n\n\n
Instead of mayonnaise, the cooked egg yolks are mashed with olive oil, apple cider vinegar, and salt to make a creamy dressing that coats the salad without turning it thick or heavy.<\/p>\n\n\n\n
I make this when I want a fresh low carb egg salad on the plate and do not want another rich side overpowering the main. It works best as a keto side dish rather than a full meal, so think of it more as a lighter egg salad for lunch plates, grilled dinners, and warm-weather meals.<\/p>\n\n\n\n
This keto egg salad recipe is more of a side dish than a full meal, with 12.2 grams of protein and 3.3 grams of net carbs per serving.<\/p>\n\n\n\n
If you prefer a creamier egg salad for sandwiches, my keto cottage cheese dill pickle egg salad<\/a> is a high protein keto option with cottage cheese and pickles.<\/p>\n\n\n