I’ll confess that my “forgotten” recipe used to be egg salad. It showed up at potlucks, sat in the corner, and no one was particularly excited about it. You know the one. But that changed the moment I added crispy bacon and fresh chives. Suddenly, it was salty, creamy, and satisfying in a way that made it an everyday craving.
Egg salad is naturally keto, high in protein, rich in good fats, and low in carbs. The key is keeping it simple and skipping sugary breads or condiments. This version blends the classic flavor of traditional egg salad with smoky bacon and fresh chives for balance. It’s the kind of quick, feel-good lunch I rotate with the Keto Chicken Salad (Avocado Mayo Version), which has the same creamy texture and keto-friendly fats but with a fresh twist.
Table of Contents
Table of Contents
Why Keto Egg Salad Belongs in Your Meal Prep Routine
Egg salad is one of those recipes that feels indulgent but fits perfectly into a keto routine. Each egg provides a boost of protein and fat, and when paired with mayo or avocado mayo, it becomes an energizing meal that won’t spike your blood sugar.
This recipe also makes meal prep effortless. On Sunday night, I whip up a batch, portion it into containers, and my weekday lunches are handled. It’s a similar no-fuss convenience I love about the Keto Tuna Salad (Mediterranean Twist): fast, clean, and packed with flavor.
To keep things interesting, I like to add bacon and chives, or occasionally a sprinkle of smoked paprika for a subtle depth. It’s proof that simple ingredients can still deliver big flavor.
Ingredients for Keto Egg Salad with Bacon & Chives
Here’s what you’ll need to whip this up (makes 4 servings):
- 6 large hard-boiled eggs, peeled and chopped
- 3 slices bacon, cooked until crispy and crumbled
- ¼ cup avocado mayo (or regular mayo, keto-friendly brand)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon lemon juice (optional, for brightness)
- Salt and pepper, to taste
Optional add-ins: diced celery for crunch, a pinch of garlic powder, or even a dash of hot sauce if you like heat.
How to Make Keto Egg Salad Recipe with Bacon
- Cook the eggs. I usually boil mine for about 10 minutes, then shock them in ice water for easy peeling.
- Prep the bacon. While the eggs cook, fry up your bacon until crispy. Drain on paper towels and crumble.
- Mix the base. In a medium bowl, stir together mayo, Dijon, lemon juice, salt, and pepper.
- Add the eggs. Chop the hard-boiled eggs and fold them into the mayo mixture.
- Top it off. Stir in bacon and chives. Give it a quick taste test—sometimes it just needs a pinch more salt or a squeeze of lemon.
I’m not ashamed to admit that I enjoy eating this egg salad with a fork right out of the bowl. However, it also tastes fantastic spread on keto bread, scooped into lettuce wraps, or even mixed with cucumber slices to make a dip.
Keto Egg Salad
Ingredients
- 8 large eggs
- 4 slices bacon cooked and crumbled
- 1/3 cup mayonnaise full-fat, no sugar
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar optional, for tang
- 2 tbsp fresh chives chopped
- Salt and black pepper to taste
- Lettuce leaves for serving (optional)
Instructions
- Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off heat and cover for 10–12 minutes.
- Transfer eggs to an ice bath to cool, then peel and chop.
- In a large bowl, combine chopped eggs, bacon, mayo, mustard, vinegar, chives, salt, and pepper. Mix gently until combined.
- Chill for 15 minutes before serving, or enjoy immediately.
- Serve in lettuce wraps, on keto bread, or with sliced cucumbers.
Notes
- For extra richness, add 1/2 diced avocado before serving.
- Store in the fridge in an airtight container for up to 3 days.
- Great as a make-ahead lunch or quick snack.
Macros for Keto Egg Salad
Here’s the approximate nutrition info per serving (out of 4):
- Calories: ~240
- Fat: 20g
- Protein: 12g
- Net Carbs: 2g
This one is a staple because it’s tasty, filling, and keeps you in a state of ketosis.
FAQs About Keto Egg Salad
1. Is egg salad keto-friendly?
Yes! Eggs are naturally low in carbs, and when paired with keto mayo and add-ins like bacon or chives, egg salad is an easy, high-fat, low-carb meal. Just avoid bread or sugary relishes.
2. How long does keto egg salad last in the fridge?
Stored in an airtight container, it lasts 3–4 days. If you’re meal prepping, keep the bacon separate until serving so it stays crunchy.
3. Can you freeze egg salad?
Not really. Mayo and eggs don’t thaw well—they get watery and weird. Stick to fridge storage for best results.
4. What can I eat with egg salad on keto?
Great options include lettuce wraps, keto-friendly bread, cheese crisps, or even sliced veggies like cucumber and bell peppers.
Final Thoughts
This keto egg salad is creamy, smoky, and fresh all at once, the perfect balance of richness and simplicity. It’s quick to make, stores well, and delivers everything you need for a satisfying keto lunch or snack.
Those who enjoy hearty, flavor-packed salads might also love the Keto Broccoli Salad with Bacon & Cheddar, another picnic-perfect favorite that shares that same creamy comfort vibe.
And to explore even more low-carb creations that make keto cooking exciting, head to The Ultimate Guide to Keto Salad Recipes, where you’ll find a full lineup of classic and creative keto salads designed for every craving.