Description
This Keto Deviled Egg Salad is a creamy, flavorful, and low-carb twist on classic deviled eggs, perfect for a quick lunch or snack. Packed with protein and healthy fats, it combines hard-boiled eggs, a tangy blend of mustards, apple cider vinegar, and seasoning, all mixed with crisp celery and fresh chives for added texture and freshness.
Ingredients
Scale
Eggs
- 8 large eggs, hard-boiled and chopped
Dressing
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 2 tablespoons celery, finely chopped
- 1 tablespoon fresh chives, chopped
Instructions
- Boil Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then remove the pot from heat and let the eggs sit, covered, for 10 to 12 minutes to cook through.
- Cool and Peel: Transfer the eggs to an ice bath to cool completely, then peel the shells off and chop the eggs into bite-sized pieces.
- Prepare Dressing: In a mixing bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and black pepper until the mixture is smooth and well combined.
- Combine Salad: Add the chopped eggs, finely chopped celery, and chopped fresh chives to the dressing. Gently fold everything together until the eggs and vegetables are evenly coated with the dressing.
- Adjust Seasoning and Chill: Taste the salad and adjust the seasoning with extra salt, pepper, or paprika if desired. Cover and chill the egg salad in the refrigerator for at least 30 minutes to let flavors meld before serving.
- Serve: Sprinkle additional paprika over the salad for garnish and enjoy it chilled.
Notes
- Use avocado oil mayonnaise for a cleaner keto option.
- Add crispy bacon bits for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
