Start by placing large eggs in a saucepan and covering them with cold water, one inch above the eggs. Set the heat to high and bring the water to a rolling boil. Once boiling, cover the saucepan, reduce to low heat, and let them simmer for 12 minutes. After that, transfer the eggs to an ice bath to cool, which will make peeling easier and stop the cooking process.

Once the eggs have completely cooled, carefully peel them under running water to remove any stubborn bits of shell. Cut the peeled eggs into small, bite-sized pieces.

In a mixing bowl, combine the chopped eggs with Greek yogurt, fresh lemon juice, yellow mustard, garlic powder, onion powder, salt, and black pepper. Use a spatula to gently fold the ingredients together until everything is well combined.

Transfer your delicious Keto Egg Salad mixture to a serving dish. For a pop of color and freshness, sprinkle with remaining chopped parsley. Serve immediately with lettuce wraps, low-carb bread, or enjoy it on its own.