There’s something about a bowl of creamy, golden deviled egg salad that feels instantly comforting.
Picture tender eggs, their yolks whipped into a velvety, tangy dressing with a hint of mustard and paprika, folded with crisp celery and cool green onions.
This is a light, protein-packed keto meal that’s ready in about 20 minutes—perfect for quick lunches, easy dinners, or snack-style grazing straight from the fridge.
It’s ideal for busy weeknights, meal-preppers watching their carbs, and anyone who loves classic deviled eggs but wants something more substantial.
I first leaned on this recipe after a long workday when I’d forgotten to thaw any meat. A carton of eggs became a generous bowl of deviled egg salad, piled onto lettuce leaves, saving dinner and my energy.
It shines at casual gatherings, Sunday prep sessions, and last-minute cravings. Ready to bring this dish to life?
Why You’ll Love It
- Delivers deviled egg flavor in an easy, scoopable salad form
- Fits keto and low-carb lifestyles without feeling heavy or greasy
- Comes together quickly with basic ingredients and minimal cooking skills
- Stays fresh for days, perfect for meal prep or packed lunches
- Serves flexibly in lettuce cups, over greens, or with veggies
Ingredients
- 8 large eggs — use eggs that are about a week old for easier peeling
- 60 ml mayonnaise — choose avocado oil–based mayo for cleaner keto fats
- 15 ml Dijon mustard — smooth Dijon blends best for the dressing
- 10 ml apple cider vinegar — adds classic deviled egg tang
- 1 g garlic powder — gives gentle savory depth
- 1 g onion powder — boosts flavor without extra carbs
- 2 g smoked paprika, divided — reserve half for garnish on top
- 2 g salt — adjust at the end to taste
- 1 g black pepper — freshly ground if possible for better aroma
- 30 g celery, finely diced — adds crunch and freshness
- 20 g red onion, finely minced — mince small so it doesn’t overpower
- 10 g fresh chives, finely sliced — adds mild oniony brightness
- 15 ml pickle relish, sugar-free, drained (optional) — check for no added sugar
- 15 ml lemon juice, fresh (optional) — brightens and balances the richness
Step-by-Step Method
Boil the Eggs Gently
Place eggs in a single layer in a saucepan. Cover with cold water by about 2.5 cm. Bring to a gentle boil over medium-high heat.
Once boiling, cover the pan, turn off the heat, and let the eggs sit in the hot water for 10 minutes. This method guarantees firm whites and creamy, fully cooked yolks.
Chill and Peel the Eggs
Transfer the hot eggs immediately to a large bowl of ice water. Let them cool for 10–15 minutes to stop cooking and loosen shells.
Peel under cool running water to help remove stubborn bits. Pat each egg dry with a paper towel so extra moisture doesn’t water down the salad.
Chop the Eggs into Bites
Place peeled eggs on a cutting board. Roughly chop them into small, bite-size pieces using a chef’s knife.
Aim for a mix of larger and smaller bits for good texture. Transfer the chopped eggs to a large mixing bowl, ready to combine with vegetables and dressing.
Mix the Deviled Dressing
In a small mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, 1 gram smoked paprika, salt, and black pepper.
Stir until completely smooth and creamy. Adjust seasoning lightly now; you can fine-tune again after combining with the eggs and vegetables.
Combine Eggs and Vegetables
Add finely diced celery, minced red onion, and sliced chives to the large bowl with chopped eggs. Gently toss with a spatula to distribute the vegetables evenly.
Make sure everything is mixed before you add the dressing so each bite gets a similar amount of crunch and flavor.
Fold in the Dressing
Pour the prepared dressing over the egg and vegetable mixture. Use a silicone spatula to gently fold everything together.
Avoid mashing the eggs too much so the salad stays chunky. Continue folding until all pieces are evenly coated and the mixture looks creamy and cohesive.
Add Optional Flavor Boosts
If desired, fold in sugar-free pickle relish and fresh lemon juice. Mix gently until well distributed.
Taste and adjust salt and pepper to your preference. These additions brighten the flavors and add a tangy kick without adding many carbs, keeping the salad keto-friendly and balanced.
Garnish and Chill Before Serving
Sprinkle the remaining smoked paprika evenly over the top for color and a subtle smoky aroma. Cover the bowl tightly with plastic wrap or transfer to an airtight container.
Refrigerate at least 20 minutes to chill and let the flavors meld. Serve cold for the best texture and taste.
Ingredient Swaps
- Mayo substitutes: Use avocado oil–based mayo for cleaner fats, or full‑fat Greek yogurt (not strict keto, but lower calorie) for a tangier, lighter option.
- Low‑budget swaps: Regular yellow mustard can replace Dijon; distilled white vinegar or lemon juice can stand in for apple cider vinegar.
- Allergy/aversion options: Skip onion/garlic powders and use extra chives or green onions; omit celery and use finely diced cucumber or bell pepper for crunch.
- Relish & extras: If sugar‑free pickle relish is hard to find, finely chop dill pickles instead; smoked paprika can be replaced with regular paprika plus a tiny pinch of cayenne for heat.
You Must Know
– Swap • Heat & Smoke – For a spicier, smokier profile, replace 0.5–1 g of the smoked paprika with cayenne or chipotle powder; start small, taste after 5 minutes, and only then add more so the heat stays balanced, not overpowering.
Serving Tips
- Spoon into crisp butter lettuce cups for a revitalizing, low-carb “egg salad wrap.”
- Serve mounded over mixed greens with sliced avocado and cherry tomatoes (optional for carbs).
- Pipe onto cucumber rounds for bite-sized party appetizers or snack platters.
- Plate alongside bacon strips and sliced radishes for a hearty brunch-style keto meal.
- Serve in halved avocado “boats” for extra healthy fats and creamy texture.
Storage & Make-Ahead
This salad keeps well in an airtight container in the fridge for 3–4 days.
It’s ideal for meal prep: cook and cool eggs in advance, then mix the salad the day before serving for best texture.
Avoid freezing, as mayonnaise-based salads tend to separate and become watery.
Reheating
Enjoy this salad cold for best texture.
If slightly chilled, warm gently: brief low-power microwave bursts, a covered oven-safe dish at low heat, or a quick stovetop rewarm—avoid overheating to prevent curdling.
Picnic Potluck Favorite History
Long before keto was a buzzword, deviled eggs and creamy egg salads were already stealing the spotlight at church socials, family reunions, and sun‑drenched picnic blankets, carried in cooler-lined baskets and set proudly on gingham-covered tables.
I remember watching hands hover over the spread, always circling back to the egg dish—familiar, comforting, and somehow a little festive.
There’s a reason these recipes became potluck royalty. They traveled well, tasted even better chilled, and felt both humble and special.
Every family had a “secret” twist: extra mustard heat, a splash of tangy vinegar, smoky paprika dusted just before serving.
When I make this keto deviled egg salad for a picnic now, I’m really carrying that whole shared history with us.
Final Thoughts
Give this Keto Deviled Egg Salad a try and see how easily it can become a go-to in your low-carb rotation.
Don’t hesitate to tweak the add-ins and seasonings to make it perfectly your own.
Frequently Asked Questions
How Can I Calculate the Exact Macros for This Keto Deviled Egg Salad?
You’ll calculate macros by inputting each ingredient’s weight into a nutrition tracker, then dividing totals by four servings; I picture you stirring creamy, paprika-speckled salad while numbers quietly click into place, guiding your velvety, low-carb bites.
Is This Recipe Suitable for People With Egg Allergies or Sensitivities?
No, it’s not suitable; the eggs sit at the heart of this recipe. If you’ve got an egg allergy, I’d steer you away—your safety matters far more than any creamy texture or smoky, paprika-kissed flavor.
Can I Use This Egg Salad as a Filling for Keto-Friendly Wraps?
Yes, you can absolutely use it in keto-friendly wraps. I picture you spooning the creamy, smoky salad into cool lettuce leaves or low-carb tortillas, rolling them tight so every rich, tangy bite stays tucked inside.
How Do I Safely Transport This Salad for Long Car Trips?
You can safely transport it by packing it in a chilled, airtight container, nestling it into an ice-filled cooler. I’d keep it shaded, refresh the ice as it melts, and serve within a few cool hours.
What Can I Serve Alongside This Salad for a Complete Keto Meal?
Serve it beside crisp romaine boats, chilled cucumber slices, and warm grilled chicken or salmon. I’d drizzle everything with lemony olive oil, scatter sea salt, and let the contrasting crunch and creaminess carry the meal.
Keto Deviled Egg Salad
Equipment
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 colander or slotted spoon
- 1 Fork or potato masher
- 1 Silicone spatula
- 1 Measuring spoons set
- 1 Measuring cups set
- 1 plastic wrap or airtight container
Ingredients
- 8 large eggs
- 60 milliliter mayonnaise
- 15 milliliter Dijon mustard
- 10 milliliter apple cider vinegar
- 1 gram garlic powder
- 1 gram onion powder
- 2 gram smoked paprika divided
- 2 gram salt or to taste
- 1 gram black pepper or to taste
- 30 gram celery finely diced
- 20 gram red onion finely minced
- 10 gram fresh chives finely sliced
- 15 milliliter pickle relish sugar-free optional; drained
- 15 milliliter lemon juice fresh optional
Instructions
- Place the eggs in a single layer in the saucepan and cover with cold water by about 2.5 centimeters.
- Bring the water to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10 minutes.
- Transfer the eggs immediately to a bowl of ice water and let them cool for 10 to 15 minutes.
- Peel the cooled eggs under running water and pat them dry with a paper towel.
- Roughly chop the peeled eggs on the cutting board into small bite-size pieces.
- In the small mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, 1 gram smoked paprika, salt, and black pepper until smooth.
- In the large mixing bowl, combine the chopped eggs, celery, red onion, and chives.
- Pour the dressing over the egg mixture and gently fold with the silicone spatula until everything is evenly coated.
- If using, fold in the pickle relish and lemon juice, then taste and adjust salt and pepper as needed.
- Sprinkle the remaining smoked paprika over the top for color.
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
- Refrigerate the deviled egg salad for at least 20 minutes to chill and allow the flavors to meld before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
