Description
A creamy and flavorful Keto Deviled Egg Salad that combines hard-boiled eggs with mayonnaise, Dijon mustard, and tangy apple cider vinegar, garnished with paprika and fresh green onions for a low-carb, satisfying dish perfect for quick lunches or snacks.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 green onions, finely chopped
- Salt and pepper, to taste
- Paprika, for garnish
Optional Add-ins
- Diced celery or pickles (optional)
- Fresh dill or parsley (optional)
- A dash of hot sauce or cayenne (optional)
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes to cook the eggs thoroughly.
- Cool & Peel: Transfer the eggs to an ice water bath. Let cool for 5 minutes to stop the cooking process, then peel the eggs under running water to make peeling easier.
- Prepare the Yolks: Slice eggs in half lengthwise. Remove the yolks carefully and place them in a medium mixing bowl. Mash the yolks with a fork until smooth.
- Make the Filling: Add mayonnaise, Dijon mustard, apple cider vinegar, finely chopped green onions, salt, and pepper to the mashed yolks. Mix thoroughly until the mixture is smooth and creamy.
- Assemble the Salad: Chop the egg whites into small pieces and gently fold them into the yolk mixture, ensuring even distribution for a balanced texture.
- Serve or Store: Garnish the deviled egg salad with a sprinkle of paprika before serving. Enjoy chilled or at room temperature, and store leftovers in an airtight container in the refrigerator.
Notes
- For easier peeling, use eggs that are a few days old rather than very fresh eggs.
- Add diced celery or pickles to the salad for extra crunch and flavor.
- Fresh dill or parsley can enhance the herbal notes in the salad.
- A dash of hot sauce or cayenne can add a spicy kick if desired.
- This salad can be served on its own, with lettuce wraps, or as a filling for low-carb sandwiches.
