Keto Deviled Egg Salad
Elevate your low-carb lifestyle with this vibrant Keto Deviled Egg Salad. This dish masterfully combines the classic creamy, tangy flavors of deviled eggs with the satisfying texture of a salad, making it a perfect meal prep staple or a delightful side. It's incredibly easy to prepare, packed with protein, and perfectly aligns with ketogenic dietary goals.
Prep Time
20 minutes
Cook Time
10-12 minutes (for boiling and resting eggs)
Total Time
40-45 minutes (plus 10-15 minutes chilling time for best flavor)
Servings
4 servings
Keywords
Why This Recipe Delivers
- Perfectly keto and low-carb, fitting seamlessly into your dietary goals.
- Rich in protein, keeping you feeling full and satisfied.
- Quick to prepare, ideal for meal prepping or a speedy lunch.
- A delightful twist on classic deviled eggs, offering creamy texture and vibrant flavor.
- Incredibly versatile; enjoy it in lettuce wraps, as a dip, or with your favorite keto bread.
Ingredients
- 6 large eggs
- 60 ml (1/4 cup) high-quality mayonnaise or avocado mayonnaise
- 5 ml (1 teaspoon) yellow mustard
- 2.5 ml (1/2 teaspoon) smoked paprika, plus extra for garnish
- 2.5 ml (1/2 teaspoon) garlic powder
- 30 ml (2 tablespoons) finely chopped dill pickles (cornichons work well too)
- 15 ml (1 tablespoon) finely diced red onion
- Salt, to taste
- Freshly ground black pepper, to taste
- Lettuce leaves (such as romaine hearts, butter lettuce, or endive spears), for serving (optional)
Instructions
- Place the 6 large eggs carefully in a large saucepan or pot. Cover them with cold water, ensuring the water level is about 2.5 cm (1 inch) above the eggs. This even cold start helps prevent cracking and ensures uniform cooking. Bring the water to a rolling boil over high heat.
- As soon as the water reaches a full, rolling boil, remove the pot from the heat immediately. Cover it tightly with a lid and let the eggs stand in the hot water for 10 to 12 minutes. This method gently cooks the eggs without overcooking, resulting in tender whites and creamy yolks.
- While the eggs are resting, prepare a large bowl with an ice bath (cold water and plenty of ice). Once the standing time is complete, use a slotted spoon to transfer the hot eggs directly into the ice bath. Let them chill for at least 10 minutes. This abrupt temperature change halts the cooking process, prevents the dreaded gray-green ring around the yolk, and makes the eggs significantly easier to peel.
- Once completely chilled, carefully peel the hard-boiled eggs under cold running water or in the ice bath for easier shell removal. Once peeled, use a sharp knife to chop the eggs into small, bite-sized pieces, roughly 0.6 cm (1/4-inch). If you prefer a chunkier salad, leave some pieces slightly larger. For a smoother, more spreadable consistency, you can lightly mash some of the egg pieces with a fork before mixing.
- In a separate medium-sized mixing bowl, combine the mayonnaise (or avocado mayonnaise), yellow mustard, paprika, garlic powder, salt, and freshly ground black pepper. Whisk these ingredients together until the dressing is smooth and well blended. This ensures all the flavors are evenly distributed.
- Add the chopped eggs, finely diced dill pickles, and finely diced red onion to the bowl with the creamy dressing. Gently fold all the ingredients together using a spatula or spoon. The goal is to coat every piece of egg with the dressing without mashing the eggs excessively, which would create a paste-like texture instead of a salad. Avoid overmixing to maintain the desired texture.
- Taste the egg salad and adjust the seasoning as needed. This is your chance to personalize the flavor. You might want to add a pinch more salt, pepper, or paprika. For an extra tang and to loosen the consistency slightly, consider stirring in 5-10 ml (1 to 2 teaspoons) of pickle juice. If you enjoy a little heat, a small pinch of cayenne pepper can be a wonderful addition.
- For the absolute best flavor and texture, cover the egg salad and chill it in the refrigerator for at least 10 to 15 minutes before serving. This allows the flavors to meld beautifully and intensifies the taste. Serve it chilled in crisp lettuce wraps, as a filling for low-carb bread or crackers, or as a delightful dip with your favorite fresh vegetables like celery sticks or bell pepper slices.
Tools You’ll Need
- Large saucepan or pot
- Large mixing bowl
- Small mixing bowl (for dressing)
- Whisk or spoon
- Sharp knife
- Cutting board
- Slotted spoon
- Measuring cups and spoons
Essential Success Tips
- Always start eggs in cold water to prevent cracking and ensure even cooking, leading to perfectly centered yolks.
- Don't skip the ice bath; it's crucial for easy peeling and prevents the unappealing gray-green ring around the yolk.
- Chop your ingredients uniformly. Consistency in size ensures every bite is balanced in flavor and texture.
- Mix the dressing separately first to ensure all spices and liquids are fully incorporated before adding the eggs.
- Fold, don't stir vigorously, when combining the dressing with the eggs and other ingredients, to maintain a pleasant, chunky texture.
- Allow the salad to chill for at least 10 minutes before serving; this gives the flavors time to marry and deepen.
Professional Cooking Secrets
- For an extra layer of richness and a subtle umami kick, add a tiny pinch of smoked salt or a dash of Worcestershire sauce (ensure it's sugar-free for keto) to the dressing.
- To achieve restaurant-quality finely diced pickles and red onion, use a mandoline with a julienne attachment, then finely mince the julienned pieces.
- Experiment with different mustards; a Dijon mustard can add a more sophisticated, spicier note than traditional yellow mustard.
Notes
- Storage: Store leftover Keto Deviled Egg Salad in an airtight container in the refrigerator for up to 3-4 days. It is not recommended for freezing.
- Variations: For added freshness, stir in some fresh chopped chives or parsley. A pinch of celery seed can also enhance the classic deli salad flavor. For a touch of heat, a finely minced jalapeño or a dash of hot sauce can be added.
Frequently Asked Questions
Can I make this egg salad ahead of time?
Absolutely! In fact, the flavors of this Keto Deviled Egg Salad meld and deepen beautifully when allowed to chill for a few hours, or even overnight, in the refrigerator. Just ensure it's stored in an airtight container.
What are good keto-friendly serving suggestions for this egg salad?
This versatile egg salad is fantastic served in crisp lettuce cups (romaine, butter, or endive), as a dip with celery sticks, cucumber slices, or bell pepper strips. You can also enjoy it on your favorite low-carb crackers or keto bread for a more substantial meal.
Why did my egg yolks have a greenish ring?
A greenish-gray ring around the yolk typically indicates that the eggs were overcooked, or cooked at too high a temperature for too long. The ice bath step in the recipe is crucial to prevent this by rapidly cooling the eggs and stopping the cooking process.
Nutrition Facts (Per Serving)
Calories: 250, Total Fat: 22g, Saturated Fat: 4g, Cholesterol: 375mg, Sodium: 350mg, Total Carbs: 3g, Fiber: 1g, Sugars: 1g, Protein: 14g (Values are approximate per serving and may vary based on ingredients used).
Allergy Information
Contains eggs. May contain traces of soy if using certain mayonnaise brands. This recipe is naturally gluten-free and dairy-free if using an appropriate mayonnaise (check labels). Always verify individual ingredient labels for specific allergen information.
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