Keto 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
Scale
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
Find it online: https://cookwithyana.com/keto-deviled-egg-salad-recipe/
