Description
This Keto Deviled Egg Salad is a creamy, flavorful, and low-carb dish perfect for a quick lunch or a satisfying snack. Made with hard-boiled eggs, mayonnaise, Dijon mustard, and a hint of apple cider vinegar, it’s rich in protein and healthy fats. Garnished with paprika and optionally enhanced with celery, pickles, fresh herbs, or a touch of heat, this salad is versatile, easy to prepare, and ideal for keto and low-carb diets.
Ingredients
Scale
Basic Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 green onions, finely chopped
- Salt and pepper, to taste
- Paprika, for garnish
Optional Add-ins
- Diced celery or pickles, to taste
- Fresh dill or parsley, chopped, to taste
- A dash of hot sauce or cayenne pepper, to taste
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes to ensure the yolks are fully cooked.
- Cool & Peel: Transfer eggs to an ice water bath to stop the cooking process and cool them down for about 5 minutes. Peel the eggs under running water to make peeling easier and to remove all shell bits.
- Prepare the Yolks: Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Mash the yolks thoroughly with a fork until crumbly and smooth to create the base of the filling.
- Make the Filling: Add mayonnaise, Dijon mustard, apple cider vinegar, finely chopped green onions, and salt and pepper to taste into the mashed yolks. Mix well until the mixture is creamy and fully blended. Add optional ingredients if desired for extra flavor and texture.
- Assemble the Salad: Finely chop the egg whites and fold them into the yolk mixture. Stir gently to combine without breaking up the whites too much, maintaining a nice texture contrast in the salad.
- Serve or Store: Transfer the salad to a serving bowl or individual plates. Garnish with a sprinkle of paprika for color and a slight smoky flavor. Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- For easier peeling, use eggs that are at least a few days old rather than fresh eggs.
- Adjust the seasoning to your preference; adding a pinch of cayenne or hot sauce can give it a spicy kick.
- Optional add-ins like diced celery or pickles add crunch and extra flavor.
- This salad is perfect for meal prep and can be served on its own or as a sandwich filling in keto-friendly bread.
- Ensure eggs are fully cooked but not overcooked to avoid a green ring around the yolks.
