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Keto Deviled Egg Salad

A creamy and low-carb delight that's perfect for lunches or gatherings, packed with flavor and easy to make.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces 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

Method
 

Preparation
  1. Boil the eggs if not already cooked. Let them cool, then peel and chop them.
  2. In a bowl, mix mayonnaise, mustard, paprika, garlic powder, salt, and pepper.
  3. Add the chopped eggs, pickles, and red onion to the bowl. Gently stir to combine.
  4. Taste and adjust the seasoning. A splash of pickle juice can add extra tang!
  5. Chill for 10-15 minutes before serving to let those flavors meld together.
  6. Serve on lettuce wraps, low-carb bread, or with veggies as a dip.

Notes

Leftovers keep well in the fridge for about 3-5 days in an airtight container. Not suitable for freezing.