Keto Deviled Egg Salad: Creamy & Low-Carb Recipe (Print Version)
Enjoy a rich, creamy keto deviled egg salad. This low-carb, high-protein recipe is perfect for a quick lunch, snack, or side dish. Easy to make and satisfying.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Creamy Foundation
01 -
8 large hard-boiled eggs, peeled
02 -
1/2 cup full-fat mayonnaise
→ Tangy & Zesty Kick
03 -
1 tbsp Dijon mustard
04 -
1 tsp apple cider vinegar
05 -
1/2 tsp hot sauce (optional)
→ Fresh Aromatics & Savory Spices
06 -
1 stalk celery, finely diced
07 -
1/4 cup red onion, finely minced
08 -
2 tbsp fresh dill, chopped
09 -
1/2 tsp smoked paprika
10 -
1/4 tsp garlic powder
11 -
1/2 tsp salt, or to taste
12 -
1/4 tsp black pepper, or to taste
→ Garnish & Finishing Touch
13 -
1 tbsp fresh chives, chopped, for garnish
14 -
Pinch of smoked paprika, for garnish
# Instructions:
01 -
Carefully peel 8 large hard-boiled eggs. Halve each egg lengthwise and gently scoop the yolks into a medium mixing bowl. Place the egg whites on a clean cutting board, ready for chopping later.
02 -
To the egg yolks, add 1/2 cup full-fat mayonnaise, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, and 1/2 tsp hot sauce (optional). Mash with a fork until the mixture is smooth and creamy. This forms the rich foundation of your Creamy Keto Deviled Egg Salad Recipe.
03 -
Finely dice 1 stalk celery and finely mince 1/4 cup red onion. Chop 2 tbsp fresh dill. These fresh aromatics and herbs will infuse your Creamy Keto Deviled Egg Salad Recipe with vibrant flavor and a pleasant crunch.
04 -
Coarsely chop the reserved hard-boiled egg whites. You can dice them into small, uniform pieces or opt for a rougher chop to achieve a chunkier texture in your finished salad.
05 -
Add the chopped egg whites, diced celery, minced red onion, and chopped fresh dill to the creamy yolk mixture. Stir in 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until all ingredients are well combined.
06 -
Taste the Creamy Keto Deviled Egg Salad Recipe and adjust salt, pepper, or hot sauce to your preference. For optimal flavor melding, cover the bowl and refrigerate for at least 30 minutes before serving.
07 -
Transfer the chilled deviled egg salad to a serving bowl. Garnish generously with 1 tbsp fresh chives, chopped, and a final pinch of smoked paprika for an appealing finish. Serve immediately.
# Notes:
01 -
For perfectly hard-boiled eggs, place them in a pot, cover with cold water by an inch, bring to a rolling boil, then turn off heat, cover, and let sit for 10-12 minutes. Immediately transfer to an ice bath for easy peeling.
02 -
Store leftover Creamy Keto Deviled Egg Salad Recipe in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed chilled.
03 -
If you don't have fresh dill, you can substitute with 1 tsp dried dill, though fresh is highly recommended for the best flavor. For an extra kick, a pinch of cayenne pepper can replace the hot sauce.
04 -
This versatile egg salad is fantastic served in lettuce cups, on keto crackers, as a side dish, or even stuffed back into egg white halves for a true deviled egg experience.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
small bowl
03 -
fork or potato masher
04 -
knife
05 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 347 kcal
Total Fat: 31 g
Total Carbohydrate: 3 g
Protein: 13 g