Keto Egg Salad Lettuce Cups

Hard-boiled eggs mashed into a silky mayonnaise base with bright pops of Dijon, fresh dill, and crisp celery become something far more elegant when nestled into butter lettuce cups—this is the ultimate quick, no-cook keto lunch that comes together in 15 minutes flat and keeps beautifully in the fridge for up to 3 days. The green onion adds a gentle onion bite without the starch, and everything melds together overnight, so the flavors deepen rather than flatten.

The most underrated move here is tempering your mayo slightly with a touch of warm water so the salad stays creamy rather than thick and heavy—especially if you're making it ahead and the eggs will continue absorbing liquid. Butter lettuce leaves are more delicate and less bitter than romaine, so they cradle the filling beautifully, but try it with crispy endive spears or even thinly sliced cucumber rounds if you're mixing things up. At 320 calories and just 4g net carbs, it's protein-dense enough to carry you through the afternoon, and a squeeze of fresh lemon juice at the table adds a brightness that ties the whole thing together. Pack extra dressing on the side for those who want more richness.