Description
Keto Deviled Egg Salad combines the creamy, tangy flavors of traditional deviled eggs with the freshness of a salad, making it the perfect low-carb dish. This salad features hard-boiled eggs, creamy mayonnaise, mustard, and a touch of seasoning, all mixed together to create a satisfying, keto-friendly meal. Whether you’re looking for a quick lunch, a filling snack, or a side dish for your next gathering, this deviled egg salad is a must-try for anyone on a keto diet.
Ingredients
Scale
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise (preferably avocado or olive oil-based)
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle relish or chopped pickles
- 1 teaspoon apple cider vinegar
- ½ teaspoon paprika (for garnish)
- Salt and pepper to taste
- Fresh chives or parsley, chopped (optional, for garnish)
Ingredient Highlights
- Hard-Boiled Eggs: Eggs are a great source of protein and healthy fats, making them perfect for a keto-friendly meal.
- Mayonnaise: Full-fat mayonnaise adds creaminess and richness to the salad, helping to bind the ingredients together.
- Pickles: The pickles or pickle relish add a tangy crunch to the salad, enhancing the deviled egg flavor profile.
- Dijon Mustard: Adds a subtle heat and flavor, making the dressing more complex.
Instructions
Prepare the Salad:
- Hard-Boil the Eggs: If you haven’t already, hard-boil the eggs by placing them in a pot of cold water. Bring the water to a boil, then cover and remove the pot from the heat. Let the eggs sit in the hot water for 10-12 minutes, then transfer them to an ice bath to cool.
- Chop the Eggs: Once the eggs are cooled, peel them and chop them into small pieces. Set them aside.
- Make the Dressing: In a small bowl, mix together the mayonnaise, Dijon mustard, pickle relish (or chopped pickles), apple cider vinegar, salt, and pepper. Stir until smooth and combined.
- Combine: Add the chopped eggs to the dressing and gently stir to coat the eggs evenly with the creamy mixture.
- Garnish: Sprinkle the top of the salad with paprika for a touch of color, and garnish with freshly chopped chives or parsley if desired.
Serve:
- Chill and Serve: You can serve the salad immediately, or let it chill in the fridge for 15-30 minutes to allow the flavors to meld together. It can be served as a side dish or a light main course.
- Prep Time: 10 minutes
- Cook Time: 10 minutes10 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 30g
- Carbohydrates: 3g
- Protein: 12g