Imagine a creamy, protein-packed egg salad that not only satisfies your taste buds but also keeps you perfectly aligned with your ketogenic lifestyle. This Keto Deviled Egg Salad is about to become your new obsession - a delectable twist on the classic recipe that delivers maximum flavor with minimal carbs. Whether you're a dedicated keto enthusiast or simply looking for a delicious, low-carb lunch option, this recipe will transform your midday meal from mundane to extraordinary!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 6 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup celery, diced
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- Begin by hard-boiling the eggs. Place eggs in a pot of cold water, ensuring they are covered by about an inch of water. Bring to a rolling boil over high heat.
- Once boiling, remove the pot from heat, cover, and let sit for 10-12 minutes to achieve perfectly hard-boiled eggs.
- Immediately transfer eggs to an ice water bath to stop the cooking process and make peeling easier. Let cool for 5 minutes.
- Carefully peel the eggs, ensuring the shells come off cleanly. Rinse under cool water to remove any remaining shell fragments.
- Chop the hard-boiled eggs into small, uniform pieces using a sharp knife. Place chopped eggs in a medium mixing bowl.
- Dice the celery into fine, small pieces, ensuring consistent size for even distribution in the salad.
- Slice the green onions thinly, using both the white and green parts for maximum flavor.
- In the bowl with chopped eggs, add mayonnaise, Dijon mustard, and apple cider vinegar. Mix gently to combine.
- Add diced celery and sliced green onions to the egg mixture. Stir carefully to distribute ingredients evenly.
- Season with salt and pepper to taste. Mix thoroughly but gently to avoid breaking up the egg pieces too much.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, give the egg salad a quick stir and taste, adjusting seasoning if needed. Serve chilled.
Tips
- • Use room temperature eggs for easier peeling and more consistent cooking • Don't overcook your eggs - the perfect hard-boiled egg has a creamy, not chalky, yolk • For extra creaminess, use full-fat mayonnaise • Chill the egg salad for at least 30 minutes to allow flavors to meld and develop • For added crunch, consider topping with crispy bacon bits or chopped fresh herbs • Store in an airtight container in the refrigerator for up to 3-4 days • Serve on lettuce wraps, cucumber rounds, or with keto-friendly crackers for a complete meal • For a spicier version, add a dash of cayenne pepper or hot sauce
Nutrition Facts
Calories: 290kcal
Carbohydrates: 2g
Protein: 12g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 330mg
