If you are craving a dish that is both comfortingly creamy and perfectly suitable for low-carb living, this Keto Deviled Egg Salad Recipe is exactly what you need. Bursting with the rich flavors of tangy Dijon mustard, velvety mayonnaise, and the subtle zing of apple cider vinegar, this salad elevates simple hard-boiled eggs into a dreamy, satisfying meal or snack. Whether you’re whipping up something quick for lunch or impressing guests at a gathering, the balance of texture from the chopped egg whites and the lush filling keeps every bite exciting and delicious.
Ingredients You’ll Need
These ingredients might be straightforward, but each plays a crucial role in crafting the perfect Keto Deviled Egg Salad Recipe. From the creamy mayonnaise that binds the salad, to the punchy Dijon mustard that brightens it up, they come together to create a harmony of flavor and texture that’s simply irresistible.
- 6 large eggs: The star of the dish; hard-boiled for that classic deviled egg texture.
- ¼ cup mayonnaise: Adds a smooth, creamy body that binds all ingredients.
- 1 tablespoon Dijon mustard: Provides a subtle tang and depth of flavor.
- 1 teaspoon apple cider vinegar: Introduces a gentle acidity to balance richness.
- 2 green onions, finely chopped: Offers a fresh, mild onion flavor and a splash of color.
- Salt and pepper, to taste: Essential seasonings to enhance all other flavors.
- Paprika, for garnish: A classic finishing touch that adds color and a hint of smoky spice.
- Optional add-ins: Diced celery or pickles for crunch, fresh dill or parsley for herbal brightness, and a dash of hot sauce or cayenne for those who like some heat.
How to Make Keto Deviled Egg Salad Recipe
Step 1: Boil the Eggs
Start by carefully placing the eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil over high heat. The timing here is key: as soon as the water boils, cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes. This ensures perfectly cooked hard-boiled eggs without overcooking.
Step 2: Cool and Peel
Transfer the eggs right into an ice water bath to cool completely, about 5 minutes. Cooling quickly not only stops the cooking process but makes peeling much easier. Peel each egg gently under running water to avoid any frustrating white damage.
Step 3: Prepare the Yolks
Slice each egg in half lengthwise. Carefully remove the creamy yolks and place them into a medium mixing bowl. Using a fork, mash the yolks until they reach a fine crumb-like texture that will blend smoothly with the other ingredients.
Step 4: Make the Filling
To your mashed yolks, add the mayonnaise, Dijon mustard, apple cider vinegar, finely chopped green onions, salt, and pepper. Mix everything together with enthusiasm until the filling becomes luscious, creamy, and thoroughly combined. This mixture is where the magic of the Keto Deviled Egg Salad Recipe really shines.
Step 5: Assemble the Salad
Chop the egg whites into bite-sized pieces and gently fold them into the creamy yolk mixture. The contrast between tender whites and rich filling is crucial for texture and mouthfeel, so take your time folding to keep the egg whites intact.
Step 6: Serve or Store
Before serving, sprinkle a dusting of paprika over the top for that inviting pop of color and a whisper of smoky flavor. Serve chilled for a refreshing bite or at room temperature if you prefer a softer texture. If you’re saving it for later, place the salad in an airtight container and chill.
How to Serve Keto Deviled Egg Salad Recipe
Garnishes
A sprinkle of paprika isn’t just for looks; it adds a subtle smoky note that complements the tangy and creamy salad beautifully. Fresh herbs like parsley or dill can also brighten up the dish, making each serving feel extra special and fresh.
Side Dishes
This salad pairs wonderfully with crunchy raw veggies like celery sticks or cucumber slices for a low-carb meal. For something heartier, try it alongside a crisp green salad or wrapped in fresh lettuce leaves for a satisfying wrap that’s packed with flavor.
Creative Ways to Present
Think beyond a bowl! Spoon this salad into avocado halves for a keto-friendly, creamy treat that doubles as an elegant appetizer. Or use crisp endive leaves as edible scoops for a delightful party platter. The Keto Deviled Egg Salad Recipe’s creamy texture and tasty profile make it versatile and easy to dress up.
Make Ahead and Storage
Storing Leftovers
Place any leftover egg salad in an airtight container and refrigerate it. It will stay fresh and delicious for up to three days, making it perfect for meal prep or quick lunches throughout the week.
Freezing
Because of the creamy mayonnaise and the delicate texture of eggs, freezing is not recommended. The salad’s texture can become watery and less appealing once thawed, so it’s best enjoyed fresh or refrigerated for a short time.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so no reheating is necessary. Simply take it out of the fridge and let it sit for a few minutes to take the chill off if you prefer it less cold.
FAQs
Can I use regular mustard instead of Dijon in the Keto Deviled Egg Salad Recipe?
Absolutely! While Dijon mustard adds a particular tangy smoothness, regular mustard will work fine though it may alter the flavor slightly. Feel free to adjust according to your taste.
Is this salad suitable for meal prep?
Yes, it’s an excellent option for meal prep. Just keep it refrigerated in an airtight container and consume within 3 days for the best taste and freshness.
Can I add other vegetables to this recipe?
Definitely! Diced celery or pickles are popular add-ins for extra crunch, and fresh herbs like dill or parsley elevate the flavor beautifully. Just be mindful of keeping it keto-friendly by avoiding high-carb veggies.
How many servings does this recipe make?
This Keto Deviled Egg Salad Recipe serves about 4 people, making it perfect for a small gathering or a few meals for yourself.
Can I make this recipe dairy-free?
Yes! The recipe is naturally dairy-free, as mayonnaise and mustard form the base rather than any cheese or cream. Just choose a dairy-free mayonnaise brand to keep it compliant.
Final Thoughts
This Keto Deviled Egg Salad Recipe is a delicious, fuss-free way to enjoy a classic favorite with a low-carb twist. Its creamy, tangy, and savory profile hits all the right notes whether for a light lunch, a snack, or a party dish. Once you try it, you’ll find it’s a simple yet stunning meal that keeps you coming back for more—so don’t hesitate to dive in and enjoy!
Print
Keto Deviled Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
This Keto Deviled Egg Salad is a simple, low-carb recipe perfect for a quick snack or light meal. Made with hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and fresh green onions, it offers a flavorful and satisfying dish that fits perfectly into a ketogenic lifestyle. Optional add-ins like diced celery, pickles, fresh herbs, or a dash of hot sauce allow for customization to suit your taste.
Ingredients
Main Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 green onions, finely chopped
- Salt and pepper, to taste
- Paprika, for garnish
Optional Add-ins
- Diced celery or pickles (optional)
- Fresh dill or parsley (optional)
- A dash of hot sauce or cayenne (optional)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10 to 12 minutes to cook through.
- Cool & Peel: Transfer the cooked eggs to an ice water bath to cool for about 5 minutes. This cooling step makes peeling easier. Peel the eggs carefully under running water to remove the shells completely.
- Prepare the Yolks: Slice each egg in half lengthwise. Carefully remove the yolks and place them into a medium-sized mixing bowl. Mash the yolks thoroughly with a fork until smooth.
- Make the Filling: Add mayonnaise, Dijon mustard, apple cider vinegar, and finely chopped green onions to the mashed yolks. Season with salt and pepper to taste. Mix all ingredients together until the mixture is smooth and creamy. At this stage, incorporate any optional add-ins such as diced celery, pickles, fresh herbs, or hot sauce to customize the flavor.
- Assemble the Salad: Chop the egg whites finely and gently fold them into the yolk mixture, combining everything evenly without mashing the whites.
- Serve or Store: Garnish the salad with a sprinkle of paprika for color and flavor. Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For easier peeling, ensure eggs are cooled completely in ice water before peeling.
- Customize your salad by adding crunchy celery or tangy pickles for texture and flavor.
- Adding fresh herbs like dill or parsley brightens the flavor.
- A dash of cayenne or hot sauce adds a spicy kick if desired.
- Stored properly, the deviled egg salad will keep fresh in the refrigerator for up to 3 days.
