Description
Keto Deviled Egg Salad is a creamy, flavorful, low-carb dish made with hard-boiled eggs, Dijon mustard, and mayo. This keto-friendly take on classic deviled eggs is perfect for meal prep, picnics, or a protein-packed lunch.
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
Fresh dill or parsley
A dash of hot sauce or cayenne
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. -
Cool & Peel:
Transfer eggs to an ice water bath. Let cool for 5 minutes, then peel under running water. -
Prepare the Yolks:
Slice eggs in half. Remove yolks and place them in a medium mixing bowl. Mash with a fork. -
Make the Filling:
Add mayonnaise, Dijon mustard, apple cider vinegar, green onions, salt, and pepper to the mashed yolks. Mix until smooth and creamy. -
Assemble the Salad:
Chop egg whites and fold them into the yolk mixture until well combined. -
Serve or Store:
Garnish with paprika before serving. Serve chilled or at room temperature.
Notes
Variations:
Add Crunch: Diced celery or chopped pickles
Spicy Version: Hot sauce or cayenne pepper
Herb Boost: Chopped fresh dill, chives, or parsley
Extra Protein: Mix in chopped cooked chicken or turkey
Storage & Reheating:
Refrigerate: Store in an airtight container for up to 3 days.
Freezing: Not recommended—may affect texture.
Reheating: Serve chilled or at room temperature (no reheating necessary).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Salad, Side Dish
- Method: Boiling, Chilling, Mixing
- Cuisine: American
