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

Scale

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)

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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.