Keto Deviled Egg Salad Recipe
If you’re on the hunt for a creamy, tangy, and absolutely irresistible low-carb dish, Keto Deviled Egg Salad is about to become your new staple. This is everything you love about deviled eggs—those savory, picnic-table flavors—transformed into an easy-to-make, spoonable salad you can prep in a flash. Whether you pile it onto crisp lettuce leaves or sneak bites straight from the bowl, the flavors are truly addictive. Packed with protein, plenty of healthy fat, and a satisfying crunch, Keto Deviled Egg Salad is the ultimate answer to lunchtime boredom and snack-time cravings.
Ingredients You’ll Need
Every ingredient in this recipe brings something special to the table, transforming the humble boiled egg into a taste explosion. The balance of creamy, tangy, and crunchy elements makes Keto Deviled Egg Salad a standout in the world of salads.
- Hard-boiled eggs: The main event! Perfectly cooked eggs form a hearty base, providing rich flavor and protein.
- Mayonnaise: The essential creamy binder, and using avocado oil mayo only ups the healthy fats and richness.
- Yellow mustard: Adds classic tang and a gentle zing, giving those deviled egg vibes.
- Apple cider vinegar: This surprise ingredient brightens the whole salad and balances out the creaminess.
- Paprika: A sprinkle brings subtle warmth and that familiar deviled egg color.
- Garlic powder: Rounds everything out with a mellow, savory note.
- Salt and pepper: Essential seasoning to dial up every flavor.
- Chopped dill pickles or relish: Adds irresistible crunch and a vinegary bite that makes each bite lively.
- Finely chopped red onion: For a mild, fresh zip and a pretty pop of color throughout.
- Optional chopped chives: These make a pretty, fresh garnish perfect for presentation.
How to Make Keto Deviled Egg Salad
Step 1: Prep Your Hard-Boiled Eggs
Start with six hard-boiled eggs—let them cool, then peel and chop them into generous pieces. Chopping the eggs instead of mashing gives the Keto Deviled Egg Salad wonderful texture, with some bites extra creamy and others a little chunkier. If you love your egg salad ultra-smooth, you can mash the eggs lightly with a fork at the end for a silkier finish.
Step 2: Mix the Creamy Base
In a medium bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, paprika, garlic powder, salt, and pepper. This luscious mixture is the secret behind that nostalgic deviled egg flavor. Whisk it all together until smooth—you want it evenly blended so every bite of salad tastes just right.
Step 3: Fold in the Flavor Boosters
Add in your chopped dill pickles or relish and finely diced red onion. These two ingredients bring the classic tang and crunch that set Keto Deviled Egg Salad apart from regular egg salad. Don’t skip the pickles—their sharp punch balances the richness beautifully. Stir gently to keep those colorful flecks visible!
Step 4: Combine and Chill
Gently add the chopped eggs into the creamy base. Use a spatula to fold everything together, taking care not to break up the eggs too much (unless you like it creamier!). Give it a quick taste and adjust salt and pepper to your liking. Pop the bowl into the refrigerator and chill for at least 15 minutes, so the flavors meld together into pure deviled egg magic.
Step 5: Garnish and Serve
Right before serving, garnish with fresh chopped chives and a light sprinkle of paprika for extra color and flair. These little finishing touches not only boost the presentation but add a subtle freshness and smoky aroma to your Keto Deviled Egg Salad.
How to Serve Keto Deviled Egg Salad
Garnishes
This salad loves a good garnish. Scatter finely chopped chives, a few extra dill pickle slices, or another dusting of paprika right before serving for maximum flavor and vibrant color. The chives add a gentle onion note and a gorgeous splash of green that’ll make every scoop photo-worthy.
Side Dishes
Keto Deviled Egg Salad is satisfying on its own, but it pairs beautifully with crisp lettuce leaves (think little boats of flavor), sliced avocado, or crunchy celery stalks. For lunch, tuck it inside your favorite low-carb bread or alongside cucumber rounds to make every bite fresh and fun. Here’s a tip: serve it with a handful of nuts or roasted veggies to make it a more substantial meal.
Creative Ways to Present
Dress up your Keto Deviled Egg Salad for any occasion! Spoon it into halved mini bell peppers for colorful party bites, or stuff it inside avocado halves for a stunning appetizer. You can even serve it as a dip with pork rinds, cheese crisps, or sliced radishes for a crowd-pleasing keto platter. Don’t be afraid to get creative—the sky’s the limit!
Make Ahead and Storage
Storing Leftovers
Keto Deviled Egg Salad keeps well in the fridge for up to three days. Store it in an airtight container to keep everything fresh and the flavors sharp. As it sits, the dressing will soak into the eggs, making each bite extra savory—just give it a quick stir before serving again.
Freezing
While many egg-based dishes freeze well, Keto Deviled Egg Salad is best enjoyed fresh. The texture of the eggs and the creamy dressing can turn watery after thawing, so it’s better to make just what you’ll eat within a few days. If you need to prep ahead, make the boiled eggs and chop your add-ins, then mix everything together right before serving.
Reheating
There’s no reheating necessary for this dish! Keto Deviled Egg Salad tastes best cold or at room temperature. Just pull it out of the fridge, stir, and it’s ready to enjoy. If you’re taking leftovers for lunch, pack them in an insulated container to keep them cool and safe until you’re ready to eat.
FAQs
Can I use another type Salad
Absolutely! Feel free to swap in Dijon or spicy brown mustard for a bolder, tangier flavor. Each mustard brings its own personality, so experiment to see which tastes you love best in your Keto Deviled Egg Salad.
How do I avoid overcooked or greenish egg yolks?
The trick is to not overboil your eggs. Place eggs in cold water, bring to a gentle boil, then simmer for 8–10 minutes. Cool them immediately in an ice bath—this stops the cooking and keeps those yolks perfectly yellow for your salad.
Can I add other mix-ins like bacon or herbs?
Definitely! Crispy bacon bits, sliced green onions, or fresh dill can all be fantastic in Keto Deviled Egg Salad. Feel free to play with add-ins to make it uniquely yours—just keep an eye on carb counts if you’re tracking closely.
Is this salad suitable for meal prep?
Yes, Keto Deviled Egg Salad is fantastic for meal prep. Make a batch at the start of the week and portion it into small containers for fuss-free lunches or snacks. It holds up wonderfully in the fridge and tastes even better the next day.
What’s the best way to peel hard-boiled eggs effortlessly?
After boiling, transfer eggs to an ice bath for at least 5 minutes. Gently tap and roll eggs on the counter, then peel under running water—the shells should slide right off, making your Keto Deviled Egg Salad prep a breeze.
Final Thoughts
This is more than just another egg salad recipe—it’s a creamy, crave-worthy bowl of comfort that’s as nourishing as it is delicious. Keto Deviled Egg Salad is perfect for busy days, easy entertaining, or anytime you want something satisfying and full of classic flavor. Give it a try and watch it earn a regular spot in your kitchen lineup!
Print
Keto Deviled Egg Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious Keto Deviled Egg Salad that is perfect for a low-carb lunch option. Creamy and flavorful, this salad is a satisfying dish that can be enjoyed on lettuce wraps or low-carb bread.
Ingredients
For the Salad:
- 6 hard-boiled eggs (peeled and chopped)
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped dill pickles or relish
- 1 tablespoon finely chopped red onion
- Optional chopped chives for garnish
Instructions
- Mix Ingredients: In a medium bowl, combine chopped eggs, mayonnaise, mustard, apple cider vinegar, paprika, garlic powder, pickles, and red onion. Stir well.
- Season: Add salt and pepper to taste. Chill in the fridge for 15 minutes.
- Garnish and Serve: Garnish with chives and extra paprika. Serve on lettuce wraps, low-carb bread, or enjoy on its own.
Notes
- For extra richness, use avocado oil mayo.
- You can mash the eggs for a creamier texture.
- Stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop (for boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 190mg
