Keto Creamy Deviled Egg Salad: Easy Low-Carb Recipe (Print Version)
Keto Deviled Egg Salad is a creamy, low-carb delight. Enjoy this easy, flavorful recipe as a quick lunch, side dish, or party appetizer. Great for meal prep!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free, Diabetic-Friendly
# Ingredients:
→ The Silky Foundation
01 -
8 large hard-boiled eggs, peeled
02 -
1/2 cup avocado oil mayonnaise
→ Tangy & Zesty Enhancers
03 -
1 tbsp Dijon mustard
04 -
1 tsp apple cider vinegar
05 -
2 tbsp sugar-free dill pickle relish
→ Aromatic & Flavorful Accents
06 -
1 stalk celery, finely diced
07 -
2 tbsp red onion, finely minced
08 -
1/2 tsp smoked paprika
09 -
1/2 tsp sea salt, or to taste
10 -
1/4 tsp black pepper, freshly ground, or to taste
→ Optional Garnish & Crunch
11 -
1/4 cup crispy bacon bits
12 -
1 tbsp fresh dill, chopped, for garnish
# Instructions:
01 -
Peel the 8 large hard-boiled eggs. Carefully slice each egg in half lengthwise and separate the yolks into a medium bowl. Roughly chop the egg whites and set them aside in a separate bowl. This is the first step to your delicious Creamy Keto Deviled Egg Salad Recipe.
02 -
Using a fork, thoroughly mash the egg yolks until they are smooth and free of large lumps. This creates the creamy base for your deviled egg salad. Ensure a fine consistency for the best texture in the final dish.
03 -
To the mashed yolks, add 1/2 cup avocado oil mayonnaise, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, and 2 tbsp sugar-free dill pickle relish. Stir well until all ingredients are fully combined and the mixture is smooth and creamy.
04 -
Fold in the 1 stalk finely diced celery, 2 tbsp finely minced red onion, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Mix gently to distribute these aromatic and flavorful accents evenly throughout the creamy base.
05 -
Add the reserved chopped egg whites to the creamy yolk mixture. Gently fold everything together until the egg whites are evenly coated. Be careful not to overmix, as this can break down the texture of the whites.
06 -
Taste the Creamy Keto Deviled Egg Salad Recipe and adjust sea salt and black pepper as needed. For optimal flavor development, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
07 -
Transfer the Creamy Keto Deviled Egg Salad Recipe to a serving dish. If desired, sprinkle with 1/4 cup crispy bacon bits and 1 tbsp fresh chopped dill for an optional garnish and extra crunch. Serve chilled and enjoy!
# Notes:
01 -
For easier peeling of hard-boiled eggs, plunge them into an ice bath immediately after cooking. This stops the cooking process and helps the shell separate cleanly.
02 -
Store leftover Creamy Keto Deviled Egg Salad in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed fresh.
03 -
While avocado oil mayonnaise is recommended for keto, you can use regular mayonnaise if not strictly adhering to keto, or a homemade version for ultimate freshness.
04 -
This egg salad is fantastic on lettuce wraps, celery sticks, cucumber slices, or as a side dish. For a heartier meal, serve it alongside grilled chicken or fish.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Fork or potato masher
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups
06 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 398 kcal
Total Fat: 35 g
Total Carbohydrate: 3 g
Protein: 15 g