Keto Egg Salad Lettuce Cups
Classic creamy egg salad spooned into crisp lettuce cups for a no-bread lunch. Budget-friendly, packable, and just 2 grams of net carbs per serving.
Cheap, easy, and genuinely keto
Egg salad is one of the most affordable keto lunches you can make. A few eggs, some mayo, a little mustard, and you have a creamy, protein-rich filling that costs almost nothing. Serving it in lettuce cups instead of on bread keeps the carbs near zero and adds a fresh crunch.
The difference between good and great egg salad is not overmixing. Fold gently so you keep some texture from the egg whites and yolks rather than turning it into paste.
- Use eggs that are a few days old for easier peeling
- Fold gently to keep texture in the egg salad
- Chill it for 20 minutes so the flavors settle
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Ingredients
- 6 large eggs (net carbs →)
- 3 tablespoons mayonnaise (net carbs →)
- 1 teaspoon Dijon mustard (net carbs →)
- 1 stalk celery, finely diced (net carbs →)
- 1 tablespoon finely chopped chives or green onion (net carbs →)
- 1/4 teaspoon paprika
- 8 small romaine or butter lettuce leaves (net carbs →)
- Salt and black pepper to taste
Instructions
- 1Place the eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat for 10 to 12 minutes.
- 2Drain and cool the eggs in ice water, then peel and chop them.
- 3In a bowl, combine the chopped eggs with mayonnaise, Dijon, celery, and chives.
- 4Fold gently until creamy but still textured, then season with paprika, salt, and pepper.
- 5Chill the egg salad for about 20 minutes if you have time, so the flavors come together.
- 6Spoon the egg salad into the lettuce cups and serve.
Nutrition (per serving)
Recipe FAQ
How long does keto egg salad keep?
Stored in an airtight container in the fridge, egg salad stays good for three to four days. Keep it separate from the lettuce and only fill the cups when you are ready to eat, so the leaves stay crisp and the salad does not water down.
Can I make egg salad without mayo?
Yes. Swap the mayonnaise for mashed avocado, full-fat Greek yogurt, or softened cream cheese. Avocado keeps it dairy-free and adds healthy fat, while yogurt makes it tangier. Each keeps the carbs low, so choose based on the texture and flavor you want.
What can I add to make it more filling?
Fold in crumbled bacon, diced avocado, or a little shredded cheese to push up the fat and calories. A few slices of smoked salmon on the side also turn these cups into a more substantial lunch without adding carbs.
More Lunch recipes
Loaded Keto Chef Salad
A big, protein-packed chef salad with ham, turkey, cheddar, egg, and avocado over crisp romaine. It comes together in about 15 minutes and keeps you full all afternoon at 6 grams of net carbs.
Buffalo Chicken Lettuce Wraps
Shredded chicken tossed in buttery buffalo sauce, spooned into cold lettuce cups with blue cheese and celery. Spicy, crunchy, and ready in about 20 minutes at 3 grams of net carbs.
Tuna Salad Stuffed Avocado
Creamy tuna salad piled into avocado halves for a no-cook lunch that needs no bread. It takes 10 minutes, travels well, and lands at 4 grams of net carbs per serving.
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