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–+ servings
Keto Deviled Egg Salad

Keto Deviled Egg Salad: Creamy, Tangy Goodness in Minutes

This Keto Deviled Egg Salad is a low-carb, high-protein twist on classic deviled eggs, perfect for meal prep and a satisfying lunchtime.
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Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Salads
Cuisine: Keto
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 large Hard-Boiled Eggs Can use pre-boiled eggs for convenience.
  • 1/4 cup Mayonnaise Substitute with Greek yogurt for a lighter option.
  • 1 tablespoon Mustard
  • 1 teaspoon Paprika Smoked paprika can be used for a deeper flavor.
  • 1/2 teaspoon Garlic Powder
  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup Diced Red Onions Adjust quantity to taste.
  • 1/4 cup Diced Dill Pickles Add a splash of pickle juice for extra flavor.

Equipment

  • Mixing Bowl
  • whisk
  • Spatula
  • Pot
  • ice bath container

Method
 

Step-by-Step Instructions
  1. Boil the eggs for 10-12 minutes, then cool in an ice bath for 5 minutes before peeling and chopping.
  2. In a mixing bowl, combine mayonnaise, mustard, paprika, garlic powder, salt, and black pepper until smooth.
  3. Gently fold chopped eggs, red onions, and dill pickles into the dressing until evenly coated.
  4. Taste and adjust seasoning as needed, adding more salt, pepper, or pickle juice if desired.
  5. Chill the salad for 10-15 minutes before serving in lettuce wraps or with veggies.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 3gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 370mgSodium: 400mgPotassium: 300mgSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Notes

Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed chilled.

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