10-Minute Keto Deviled Egg Salad

This 10-Minute Keto Deviled Egg Salad is a quick, creamy, and delicious twist on classic deviled eggs. Packed with healthy fats and protein, it’s the perfect dish for low-carb dieters or anyone looking for a flavorful, easy-to-make meal or snack.

With the tangy zip of mustard, a hint of paprika, and creamy mayo, this salad captures the essence of deviled eggs in a convenient bowl.

Kitchen Equipment Needed

• Medium mixing bowl
• Knife
• Fork or potato masher
• Measuring cups and spoons
• Whisk or spoon for mixing

Ingredients Overview

• Eggs: Hard-boiled eggs are the star of this salad, providing protein and creaminess.
• Mayonnaise: Adds richness and creaminess to the salad.
• Mustard: Both yellow or Dijon mustard work for a tangy kick.
• Paprika: Gives a smoky, slightly sweet flavor and a beautiful color.
• Apple cider vinegar: Adds a subtle tang to balance the flavors.
• Salt and Pepper: Essential seasonings to enhance the flavors.

Step-by-Step Instructions

1. Hard-Boil the Eggs

Start by boiling 6 large eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let the eggs sit for 10-12 minutes. Drain and rinse under cold water to cool. Peel the eggs.

2. Chop the Eggs

Chop the hard-boiled eggs into small pieces and place them in a medium mixing bowl. You can also mash them with a fork if you prefer a finer texture.

3. Mix the Dressing

In a separate small bowl, whisk together 1/3 cup mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked or regular paprika, and salt and pepper to taste.

4. Combine and Mix

Pour the dressing over the chopped eggs and gently mix until everything is well combined. Adjust seasonings as needed.

5. Garnish and Serve

Sprinkle a pinch of paprika on top for garnish and serve immediately.

Recipe Tips

• Make Ahead: This salad tastes even better after chilling for an hour, allowing the flavors to meld.
• Customize: Add diced pickles, celery, or fresh herbs like chives or parsley for extra crunch and flavor.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.

What to Serve With This Recipe

Serve this Keto Deviled Egg Salad on a bed of lettuce, in low-carb wraps, or simply enjoy it on its own. It also pairs well with keto-friendly crackers, cucumber slices, or bell pepper strips for a crunchy contrast.

Frequently Asked Questions

Can I use other types of mustard?
Yes, Dijon or spicy brown mustard are great alternatives to yellow mustard for added depth of flavor.

Is this salad suitable for meal prep?
Absolutely! This salad keeps well in the fridge for several days, making it an excellent choice for meal prepping.

Can I make this dairy-free?
Yes! Simply use a dairy-free mayonnaise to make the recipe suitable for those avoiding dairy.

Serving Suggestions

Enjoy Keto Deviled Egg Salad as a quick lunch, snack, or party appetizer. You can also use it as a filling for lettuce wraps or keto bread to create a low-carb sandwich option.

Ingredients

• 6 large hard-boiled eggs, peeled and chopped
• 1/3 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon smoked or regular paprika, plus more for garnish
• Salt and pepper, to taste

Instructions

1. Boil and peel the eggs, then chop them into small pieces or mash them.
2. In a small bowl, whisk together mayonnaise, mustard, vinegar, paprika, salt, and pepper.
3. Combine the chopped eggs and dressing in a mixing bowl, stirring gently to combine.
4. Garnish with a sprinkle of paprika and serve immediately or refrigerate for later. Enjoy!

10-Minute Keto Deviled Egg Salad

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Ingredients

  

• 6 large hard-boiled eggs peeled and chopped
• 1/3 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon smoked or regular paprika plus more for garnish
• Salt and pepper to taste

Instructions

 

• Boil and peel the eggs, then chop them into small pieces or mash them.
• In a small bowl, whisk together mayonnaise, mustard, vinegar, paprika, salt, and pepper.
• Combine the chopped eggs and dressing in a mixing bowl, stirring gently to combine.
• Garnish with a sprinkle of paprika and serve immediately or refrigerate for later. Enjoy!