Classic Egg Salad with Chives

Why This Is Strictly Keto

Eggs, celery, onion, mayonnaise, mustard and lemon — nothing more. There is no sweet pickle relish and no bread; serve it in lettuce cups, over greens or in halved avocados. Choose a mayonnaise made from olive or avocado oil with no added sugar.

Ingredients

• 6 large eggs
• 1 celery stalk, finely chopped
• ¼ cup minced onion
• ¼ cup full-fat mayonnaise (no added sugar)
• 2 teaspoons Dijon mustard
• 1½ teaspoons fresh lemon juice
• ½ teaspoon celery salt
• ¼ teaspoon ground turmeric
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons snipped fresh chives, for garnish

Instructions

1. Steam the eggs: Bring 1 inch of water to a rolling boil in a saucepan, set the eggs in a steamer basket over the water, cover and steam on medium-low for 13 minutes.

2. Chill: Move the eggs to a bowl of ice water and let them cool for 10 minutes.

3. Chop: Peel and chop the eggs and place them in a large bowl with the celery and onion.

4. Make the dressing: Whisk the mayonnaise, Dijon, lemon juice, celery salt, turmeric and pepper in a small bowl.

5. Combine: Fold the dressing into the eggs, mashing lightly with a fork if you like it creamier. Taste and adjust the seasoning.

6. Serve: Top with chives and chill until ready to serve, in lettuce cups or over salad greens.

Nutritional Info (per serving, approximate)

Tips

• Eggs that are a few days old peel more easily than very fresh ones.
• Do not overcook the eggs — the whites turn rubbery and the yolks chalky. Cool them in the ice bath as soon as the timer rings.
• Use full-fat mayonnaise; low-fat versions make the salad watery.
• Add crumbled bacon, smoked paprika or a pinch of cayenne for variety.
• The salad keeps 3–4 days in the fridge, so it is great for meal prep.