Eggceptionally Low Carb Easy Egg Salad for a Crowd

Perfect for gatherings or hearty meal prepping, this "Eggceptionally Low Carb Easy Egg Salad for a Crowd" combines simplicity and flavor in a single bowl. Featuring 24 hard-boiled eggs as the protein-packed base, this keto-friendly dish is elevated with a creamy blend of mayonnaise, tangy Dijon mustard, and fresh, crunchy vegetables like celery and red onion. A sprinkle of chopped dill and optional garnishes of paprika and green onion add a burst of freshness and visual appeal. Ready in just 30 minutes, including prep and cook time, this egg salad is a versatile, make-ahead recipe that serves up to 12 people. Whether enjoyed on its own, scooped onto low-carb crackers, or wrapped in lettuce leaves, it's a crowd-pleasing dish that's as delicious as it is easy to whip up.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 12

Ingredients

• 24 pieces large eggs
• 1.5 cups mayonnaise
• 2 tablespoons Dijon mustard
• 1.5 cups celery, finely diced
• 0.5 cups red onion, finely diced
• 2 tablespoons fresh dill, chopped (optional)
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 teaspoons paprika (optional, for garnish)
• 2 tablespoons green onion, sliced thin (optional, for garnish)

Directions

Step 1

Place the eggs in a large pot and cover them with water to about 1 inch above the eggs.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid, turn off the heat, and let the eggs sit for 12 minutes.

Step 3

While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice.

Step 4

After 12 minutes, transfer the eggs to the ice bath to cool completely for at least 5 minutes. This makes peeling easier.

Step 5

Peel the cooled eggs and roughly chop them into bite-sized pieces.

Step 6

In a large mixing bowl, combine the mayonnaise, Dijon mustard, celery, red onion, dill (if using), salt, and black pepper. Mix until well combined.

Step 7

Gently fold the chopped eggs into the mayonnaise mixture until evenly coated.

Step 8

Taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Transfer the egg salad to a serving bowl and garnish with paprika and sliced green onion, if desired.

Step 10

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Step 11

Serve chilled, either on its own, with low-carb crackers, or as a lettuce wrap filling.

Nutrition Facts

Serving size	(2032.6g)

Amount per serving	% Daily Value*
Calories	4377.4

Total Fat 379.9g	0%
Saturated Fat 59.9g	0%
Polyunsaturated Fat g
Cholesterol 4816.9mg	0%
Sodium 5158.3mg	0%
Total Carbohydrate 117.2g	0%
Dietary Fiber 9.7g	0%
Total Sugars 11.0g
Protein 148.1g	0%

Vitamin D 960IU	0%
Calcium 855.1mg	0%
Iron 26.2mg	0%
Potassium 2826.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.3%

Protein: 13.2%

Carbs: 10.5%