Keto Deviled Egg Salad Recipe
Introduction
Keto Deviled Egg Salad is a creamy, tangy dish perfect for low-carb diets. It’s simple to make and makes a great snack or side for any meal.
Ingredients
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/2 teaspoon paprika
- Salt to taste
Instructions
- Step 1: Peel and chop the hard-boiled eggs into small pieces.
- Step 2: In a bowl, combine the chopped eggs with mayonnaise and mustard. Mix until well blended.
- Step 3: Season the mixture with paprika and salt to taste. Stir gently to blend the flavors.
- Step 4: Cover the bowl and chill the deviled egg salad in the refrigerator for at least 30 minutes before serving.
Tips & Variations
- Use Dijon mustard for a sharper flavor or yellow mustard for a milder taste.
- Add chopped fresh herbs like chives or dill for extra freshness.
- For added crunch, mix in finely diced celery or pickles.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and enjoy it chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mustard?
Yes, you can substitute yellow mustard with Dijon or spicy brown mustard depending on your taste preference.
Is this salad suitable for freezing?
It’s best not to freeze deviled egg salad as the texture may become grainy and watery upon thawing.
PrintKeto Deviled Egg Salad Recipe
A simple and delicious Keto Deviled Egg Salad that combines creamy mayonnaise and tangy mustard with perfectly chopped hard-boiled eggs. This low-carb salad is seasoned with a hint of paprika and salt, making it a perfect, quick, and satisfying keto-friendly snack or side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (to hard boil eggs)
- Total Time: 30 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Keto
Ingredients
Eggs
- 6 large hard-boiled eggs, peeled and chopped
Dressing
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1/4 teaspoon paprika, plus extra for garnish
- 1/4 teaspoon salt, or to taste
Instructions
- Prepare the eggs: Start by peeling the hard-boiled eggs and chopping them into bite-sized pieces. Set aside.
- Make the dressing: In a medium mixing bowl, combine the mayonnaise and mustard until smooth and well blended.
- Mix ingredients: Add the chopped eggs to the bowl with the dressing. Gently fold to coat all the egg pieces evenly without mashing them too much.
- Season and garnish: Sprinkle the paprika and salt into the mixture. Stir gently to incorporate, then taste and adjust seasoning if needed.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill thoroughly before serving.
Notes
- You can use homemade mayonnaise for a fresher taste and lower carbs.
- For a spicier kick, add a dash of cayenne pepper or a few drops of hot sauce.
- Serve on a bed of lettuce or with keto-friendly crackers for a complete snack.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure eggs are fully cooled before peeling to prevent crumbling.
Keywords: Keto, Deviled Egg Salad, Low Carb, Egg Salad, Easy Salad Recipe, Keto Snacks
