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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.
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Ingredients Equipment Method

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)

Equipment

  • - Medium saucepan
  • - Mixing bowl
  • - Fork or potato masher
  • Whisk
  • - Cutting board and knife

Method
 

  1. **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.
  2. **Chop or Mash Eggs:** Roughly chop the eggs or mash them with a fork or potato masher, depending on your desired texture.
  3. **Make Dressing:** In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and pepper until smooth.
  4. **Combine:** Add the chopped eggs to the dressing and gently mix until evenly coated.
  5. **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.