10-Minute Keto Deviled Egg Salad
This 10-Minute Keto Deviled Egg Salad combines all the rich, tangy flavors of deviled eggs in a creamy, quick-to-make salad. Packed with protein and healthy fats, this dish is perfect for keto enthusiasts or anyone looking for a satisfying, low-carb snack or meal.
Equipment
- - Medium saucepan
- - Mixing bowl
- - Fork or potato masher
- Whisk
- - Cutting board and knife
Ingredients
- - 6 large eggs hard-boiled and peeled
- - 1/4 cup mayonnaise
- - 2 tsp Dijon mustard
- - 1 tsp apple cider vinegar
- - 1/2 tsp paprika plus more for garnish
- - 1/4 tsp garlic powder
- - Salt and pepper to taste
- - 1 tbsp chives or green onions finely chopped (optional)
Instructions
- **Hard-Boil Eggs:** Boil the eggs in a medium saucepan for 9–10 minutes. Once cooked, transfer them to a bowl of ice water to cool. Peel the eggs once cooled.
- **Chop or Mash Eggs:** Roughly chop the eggs or mash them with a fork or potato masher, depending on your desired texture.
- **Make Dressing:** In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and pepper until smooth.
- **Combine:** Add the chopped eggs to the dressing and gently mix until evenly coated.
- **Garnish and Serve:** Sprinkle with additional paprika and chopped chives or green onions, if desired. Serve immediately or chill for 10–15 minutes for enhanced flavors.