Keto Deviled Egg Salad
Creamy, tangy, and packed with protein, this Keto Deviled Egg Salad is a quick and satisfying dish perfect for breakfast, lunch, or a light dinner. It captures all the classic flavors of deviled eggs in a convenient, easy-to-eat salad form. Each bite delivers rich egg yolk, creamy mayonnaise, zesty mustard, and a touch of crunch from fresh herbs or pickles.
Ingredients
- 6 large hard-boiled eggs peeled and chopped
- ¼ cup mayonnaise full-fat for keto
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- 1 tablespoon chopped fresh chives or green onions
- 1 tablespoon finely diced celery or pickles optional
- ½ teaspoon garlic powder
- ½ teaspoon paprika plus more for garnish
- Salt and pepper to taste
- Optional toppings: chopped parsley bacon bits, or a dash of hot sauce
Instructions
- Prepare the Eggs: Hard-boil eggs, cool in ice water, peel, and chop roughly.
- Mix the Base: Combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper in a mixing bowl until smooth.
- Combine with Eggs: Add chopped eggs, celery or pickles (if using), and chives or green onions. Fold gently to coat evenly.
- Taste and Adjust: Adjust seasoning with salt, pepper, or vinegar/lemon juice for brightness.
- Chill and Serve: Refrigerate at least 30 minutes before serving. Garnish with paprika, parsley, or bacon bits.
Notes
Egg Cooking Tip: Add a teaspoon of baking soda to boiling water for easier peeling.
Creaminess Factor: Use full-fat mayonnaise or blend some yolks into the dressing.
Mix Gently: Fold lightly to avoid a mushy texture.
Chill Before Serving: Enhances flavors.
Flavor Variations
Spicy Kick: Add sriracha, hot sauce, or cayenne.
Herb Explosion: Mix in dill, parsley, or tarragon.
Bacon Lover’s: Fold in crispy bacon bits.
Avocado Twist: Replace half of the mayo with mashed avocado.
Pickle Lover’s: Add chopped dill pickles, gherkins, or pickled jalapeños.
Meal Prep Hacks
Make Ahead: Prepare eggs and dressing separately; combine before serving.
Batch Cooking: Double for weekly lunches; store in airtight containers up to 4 days.
Portion Control: Serve in individual containers for grab-and-go meals.
Freezing Tip: Not recommended; mayonnaise-based salads do not freeze well.