Description
A creamy, flavorful keto-friendly deviled egg salad perfect for low-carb diets. This salad combines chopped hard-boiled eggs with mayonnaise, mustard, and savory spices for a satisfying and easy-to-make dish that can be enjoyed as a snack, side, or light meal.
Ingredients
Scale
Egg Salad
- 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
- Prepare the eggs: Boil the eggs until fully cooked, then cool them in cold water. Peel the shells and chop the eggs into small pieces for the salad.
- Combine ingredients: In a mixing bowl, add the chopped eggs, mayonnaise, yellow mustard, paprika, garlic powder, finely chopped dill pickles, and diced red onion.
- Season and mix: Add salt and black pepper to taste. Stir all the ingredients thoroughly until well combined and creamy.
- Chill the salad: Cover the bowl and refrigerate the egg salad for at least 30 minutes to allow flavors to meld and to serve it chilled.
Notes
- For a healthier twist, use avocado mayonnaise instead of regular mayonnaise.
- Adjust the amount of pickles and onion to your preference for tanginess and crunch.
- Garnish with a sprinkle of extra paprika before serving for added color and flavor.
- This salad can be served on its own, with keto bread, or as a filling for lettuce wraps.
