Description
This Keto Deviled Egg Salad is a creamy, satisfying low-carb dish perfect for a quick lunch or a healthy snack. Featuring hard-boiled eggs blended with mayonnaise, Dijon mustard, apple cider vinegar, and fresh green onions, it’s a delicious and versatile salad that can be customized with optional add-ins like celery, pickles, or fresh herbs. Ready in just 25 minutes, this recipe supports a ketogenic diet while offering rich flavors and a smooth texture.
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
- Fresh dill or parsley
- A dash of hot sauce or cayenne
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 to 12 minutes to cook through.
- Cool & Peel: Transfer the cooked eggs into a bowl of ice water to cool for 5 minutes. This cooling step stops the cooking process and makes peeling easier. Peel the eggs under running water to remove the shells cleanly.
- Prepare the Yolks: Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Mash the yolks with a fork until they are crumbly and fine.
- Make the Filling: To the mashed yolks, add mayonnaise, Dijon mustard, apple cider vinegar, finely chopped green onions, salt, and pepper. Mix everything until the filling is smooth, creamy, and well combined.
- Assemble the Salad: Chop the egg whites into small, even pieces and gently fold them into the yolk mixture until all components are fully integrated.
- Serve or Store: Garnish the finished salad with a sprinkle of paprika for color and flavor. Serve the deviled egg salad chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For easier peeling, use eggs that are at least a week old.
- Customize the salad by adding diced celery or pickles for crunch.
- Fresh herbs like dill or parsley enhance flavor and freshness.
- Add a dash of hot sauce or cayenne pepper for a spicy kick.
- This salad can be used as a filling for lettuce wraps or sandwiches.
- Refrigerate leftovers promptly to maintain freshness and food safety.
