Classic Keto Egg Salad (Chef Keto)
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Ingredients
Instructions
- 1
Prepare eggs: Place eggs in a pot, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover. Let sit 10–12 minutes. Transfer eggs to an ice bath, cool 5 minutes, then peel and chop.
- 2
Make dressing: In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, dill pickle, garlic powder, smoked paprika, salt, and pepper. If using, whisk in olive oil or bacon fat.
- 3
Combine: Add chopped eggs, chives, and fresh dill to the dressing. Gently fold until combined, keeping some egg texture.
- 4
Adjust seasoning: Taste and adjust salt, pepper, or lemon as needed. Chill 15–30 minutes to meld flavors (optional).
- 5
Serve: Spoon onto butter lettuce cups, low-carb bread, or enjoy straight. Keeps 3–4 days refrigerated in an airtight container.
- 6
Creamy, tangy, and slightly smoky from paprika, with bright herb notes from chives/dill and a crisp pickle tang for contrast.
- 7
Uses full-fat mayo and sour cream for healthy fats while keeping carbs extremely low (eggs and condiments contribute minimal net carbs). Suitable for standard ketogenic macros.
A creamy, savory egg salad tuned for ketogenic goals — simple, satisfying, and built on clean fats and minimal carbs. As Dr. Kobe Keto, I keep this balanced for flavor and macros without sacrificing comfort.
