Creating Keto Deviled Egg Salad is simple when you follow these steps:

1. Hard-Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let them sit for 10-12 minutes.

2. Cool the Eggs: Drain the hot water and transfer the eggs to an ice bath. Allow them to cool for about 5 minutes.

3. Peel the Eggs: Once cooled, peel the eggs and rinse them under cold water to remove any shell fragments.

4. Chop the Eggs: In a mixing bowl, chop the peeled eggs into small pieces.

5. Mix the Dressing: In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, paprika, and dill. Stir until well combined.

6. Combine Ingredients: Add the chopped eggs, celery, and green onions to the dressing mixture. Gently fold everything together until well coated.

7. Taste and Adjust: Taste the salad and adjust the seasoning as needed, adding more salt or pepper if desired.

8. Chill the Salad: For enhanced flavor, cover the bowl and refrigerate the salad for at least 30 minutes.

9. Serve: Before serving, give the salad a gentle stir and sprinkle with extra paprika for garnish.