Servings: 4
Total Time: 15 minutes
Difficulty: Easy
Calories per Serving: ~180
Macros (Per Serving):
Protein: 12g | Carbs: 2g (Net Carbs: 1g) | Fat: 14g | Fiber: 1g
Intro
This classic egg salad is a creamy, high-protein favorite that never goes out of style. With just a handful of pantry staples, you can whip up a satisfying lunch that feels comforting and nourishing — without weighing you down.
Eggs are a keto icon: packed with complete protein, healthy fats, and zero sugar. With a few fresh flavors, this recipe creates that perfect balance of richness and brightness, all while staying low carb and Weight Watchers friendly.
Whether you serve it with lettuce cups for a quick lunch or pair it with low-carb bread for a cozy sandwich moment, this macro-friendly egg salad keeps mealtime simple, energizing, and delicious.
Look at the Recipe
• Creamy yet fresh texture with tender chopped eggs
• Tangy mayo, Dijon, and crunchy celery for flavor contrast
• Perfect low-carb meal prep — high protein keeps you full longer
Ingredients Needed
• 8 large hard-boiled eggs, chopped
• 3 tablespoons mayonnaise (or Greek yogurt for lighter WW option)
• 1 teaspoon Dijon mustard
• 1 stalk celery, finely diced
• 1 tablespoon chopped fresh chives or green onion
• ½ teaspoon salt (to taste)
• ¼ teaspoon black pepper
• Optional: pinch of smoked paprika or dill for flavor boost
How to Make Our Classic Egg Salad
- Cook & cool eggs if needed; peel and chop into small bite-size pieces.
- Mix dressing — combine mayo (or yogurt), Dijon, salt, pepper, and optional seasonings in a bowl.
- Fold in eggs along with celery and chives, gently coating everything evenly.
- Chill 10 minutes if you want the flavors to develop — highly recommended.
- Serve as a keto lunch in lettuce cups or enjoy on high-protein, low-carb bread.
High-protein tip: Swap half the mayo for Greek yogurt to add more protein without extra carbs.
Storage & Serving Suggestions
• Store in a sealed container for up to 3 days in the refrigerator
• Do not freeze — dairy dressing may separate
• Serve ideas:
– Over crisp romaine lettuce
– With low-carb tortillas or wraps
– Stuffed into avocado halves for healthy fats
– With cucumber slices for a snack-style plate
Meal prep: Keep bread/wrap separate until serving to prevent sogginess.
Tips & FAQs
How do I make eggs easier to peel?
Add eggs to boiling water and shock in ice water immediately after cooking.
Can I make this egg salad dairy-free?
Yes — choose a mayo made without milk ingredients and skip yogurt.
What if I want even more protein?
Add chopped turkey bacon or mix in cottage cheese — great macros and creamy texture.
Can I reduce the calories for Weight Watchers?
Use light mayo or Greek yogurt, and skip extra fats.
How long does egg salad last?
Up to 3 days chilled — keep covered and cold.
