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Keto Deviled Egg Salad: 6 Reasons You’ll Love This Recipe

Keto Deviled Egg Salad
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Keto Deviled Egg Salad: An Amazing Ultimate Recipe

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (plus extra for garnish)
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
  • 1/4 cup celery, finely chopped
  • 1/4 cup green onions, sliced

Instructions

  1. Creating Keto Deviled Egg Salad is simple when you follow these steps:
  2. Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let them sit for 10-12 minutes.
  3. Drain the hot water and transfer the eggs to an ice bath. Allow them to cool for about 5 minutes.
  4. Once cooled, peel the eggs and rinse them under cold water to remove any shell fragments.
  5. In a mixing bowl, chop the peeled eggs into small pieces.
  6. In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, paprika, and dill. Stir until well combined.
  7. Add the chopped eggs, celery, and green onions to the dressing mixture. Gently fold everything together until well coated.
  8. Taste the salad and adjust the seasoning as needed, adding more salt or pepper if desired.
  9. For enhanced flavor, cover the bowl and refrigerate the salad for at least 30 minutes.
  10. Before serving, give the salad a gentle stir and sprinkle with extra paprika for garnish.

Notes

    Nutrition

    Find it online: https://sarecipe.com/keto-deviled-egg-salad/