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
Scale
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
