Keto Deviled Egg Salad Recipe
Introduction
Keto Deviled Egg Salad is a creamy and satisfying low-carb dish perfect for a quick lunch or an easy snack. This simple recipe combines classic deviled egg flavors into a delicious salad that’s ready in minutes.
Ingredients
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/2 teaspoon paprika
Instructions
- Step 1: Peel and chop the hard-boiled eggs into small pieces.
- Step 2: In a bowl, combine the chopped eggs, mayonnaise, mustard, and paprika. Mix well until fully incorporated.
- Step 3: Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- Add chopped celery or green onions for extra crunch and freshness.
- Swap paprika for smoked paprika to give a deeper, smoky flavor.
- Use Dijon mustard instead of yellow mustard for a slightly more tangy taste.
Storage
Store the keto deviled egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and enjoy chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular boiled eggs instead of hard-boiled?
This recipe requires hard-boiled eggs because the eggs need to be firm enough to chop and hold their shape in the salad.
Is mayonnaise necessary in this recipe?
Mayonnaise adds creaminess and binds the ingredients together, but you can substitute it with Greek yogurt for a lighter option.
PrintKeto Deviled Egg Salad Recipe
A creamy and flavorful Keto Deviled Egg Salad that is easy to prepare, perfect for a low-carb lunch or snack. This recipe combines chopped hard-boiled eggs with mayonnaise, mustard, and a hint of paprika for a classic deviled egg flavor in a salad form.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (eggs should be pre-boiled)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Keto
Ingredients
Egg Salad
- 6 large hard-boiled eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 1 tablespoon mustard (Dijon or yellow)
- 1/2 teaspoon paprika, plus extra for garnish
Instructions
- Chop Eggs: Carefully peel the hard-boiled eggs and chop them into small pieces to ensure they blend well with the other ingredients.
- Mix Ingredients: In a medium bowl, combine the chopped eggs, mayonnaise, mustard, and paprika. Stir gently until all ingredients are evenly incorporated into a creamy salad.
- Chill: Cover the egg salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld and to serve it chilled.
Notes
- Use fresh eggs for best flavor and texture.
- Adjust the amount of mustard and paprika to taste.
- Optional additions include chopped green onions or celery for extra crunch.
- Serve with keto-friendly crackers or on a bed of lettuce for a complete meal.
Keywords: keto deviled egg salad, low-carb egg salad, easy keto lunch, keto snack, deviled egg recipe
