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
For best results, use older eggs (about a week old) since they peel more easily, and be sure to cool them quickly in ice water to prevent gray rings around the yolks. You can adjust the richness and carb count by tweaking the mayonnaise amount or using an avocado oil–based mayo, and vary the texture by mashing some eggs more finely while leaving others chunkier. Keep the salad tightly covered and refrigerated, and consume within 3 to 4 days for food safety. This salad is excellent served in lettuce cups, on cucumber slices, or over mixed greens to keep it keto, and you can add extras like chopped bacon, diced avocado, or a pinch of cayenne for more flavor and fat while staying low carb.
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