Description
This Keto Deviled Egg Salad is a creamy, tangy, and protein-packed dish that delivers all the flavors of deviled eggs in an easy-to-make salad. Perfect for low-carb meals, meal prep, or a quick high-protein snack, this recipe is loaded with healthy fats and delicious seasoning. Serve it in lettuce wraps, on keto bread, or as a dip for a satisfying and nutritious meal.
Ingredients
Scale
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise (or avocado mayo for a healthier option)
- 1 teaspoon yellow mustard
- ½ teaspoon paprika (plus extra for garnish)
- ½ teaspoon garlic powder
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon red onion, finely diced
- Salt and black pepper to taste
Instructions
- Boil the eggs if not already cooked. Let them cool, then peel and chop them.
- In a bowl, mix mayonnaise, mustard, paprika, garlic powder, salt, and pepper.
- Add the chopped eggs, pickles, and red onion to the bowl. Gently stir to combine.
- Taste and adjust the seasoning. Add a splash of pickle juice for extra tang if desired.
- Chill for 10-15 minutes before serving to let the flavors meld together.
- Serve on lettuce wraps, low-carb bread, or with veggies as a dip.
Notes
- Use older eggs for easier peeling.
- Mash the egg yolks first for a smoother consistency.
- Add crumbled turkey bacon or diced avocado for extra flavor.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if eggs are pre-boiled)
- Category: Salad
- Method: Mixing
- Cuisine: Mixing