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Keto Egg Salad Wraps

These keto egg salad wraps are perfect wraps with eggs. Made with hard-boiled eggs, avocado, and mayonnaise, this egg salad is keto, creamy, delicious and perfect for low carb diet.
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Course: lunch
Cuisine: continental
Keyword: 20 Minutes, egg recipes, eggs, keto, Low GI
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 3
Calories: 291kcal
Author: Rekha Kakkar


  • 6 Eggs Boiled/chopped
  • 1 Avacado cut
  • 1 ½ tablespoon mayonnaise
  • 2 tablespoon hung yogurt
  • 1 teaspoon Dijon Mustard
  • Salt
  • 1 teaspoon red chilli flakes
  • Iceberg lettuce to make wrap


  • To make Egg salad, firstly perfectly boil eggs.
  • When the eggs are hard-boiled, peel the eggs and allow eggs to cool down for a minute or two.
  • Gently chop the eggs and transfer them to a mixing bowl.
  • Now, cut an avocado and cut it into small pieces.
  • In the mixing bowl, add chopped avocado, and chopped boiled eggs.
  • Then add 1 and a half tablespoon of mayonnaise and a teaspoon of dijon mustard.
  • Add salt to taste and mix all the ingredients well.
  • You can serve it over iceberg lettuce to make these delicious keto wraps.



Adding a teaspoon of Dijon mustard to give your salad a delicious tangy kick and  flavour.
If you are not eating it in salad leaves this is an excellent egg salad for sandwich.
For meal prep. you can make this egg salad in advance and store it in fridge for 1-2 days. 


Calories: 291kcal | Carbohydrates: 7g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 332mg | Sodium: 209mg | Potassium: 480mg | Fiber: 5g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg