Keto Deviled Egg Salad -Easy 10 minute recipe
User Reviews
5
Keto Deviled Egg Salad -Easy 10 minute recipe
Description
This salad uses cooked eggs cut into cubes mixed with ham or bacon, which adds a smoky, meaty flavor and texture contrast. The creamy dressing ingredients, including Greek yogurt and Dijon mustard, provide tang and richness, while capers and relish contribute bursts of briny and sweet flavor. Smoked paprika and chili powder add warmth and a gentle spicy note. The salad is assembled by combining all ingredients carefully to maintain the eggs’ tenderness and flavors evenly distributed.
The texture is creamy with some firmness from the eggs and crunch from the onion. The salad’s moderate spice level can be adjusted with the chili powder quantity or hot sauce, and it fits well as a satisfying low-carb side or light main dish. Garnishing with chopped scallions or chives adds fresh color and mild onion notes.
Variations include substituting curry powder for mustard, using coconut yogurt for paleo or dairy-free options, or adding keto-friendly vegetables like celery or radishes. If too watery, more diced hard-boiled eggs can be added to improve texture. The recipe is flexible to differing tastes and dietary needs within a keto framework.
Ingredients
- 5 egg alternatively, previously hard-boiled, medium to large, fresh
- ⅓ cup ham or turkey ham or bacon, cubed, or bacon
- ⅓ cup red onion diced
- ¾ cup Greek yoghurt (coconut yoghurt can be used as high fat and keto alternative)
- 2 tablespoon Dijon mustard (or any type of yellow mustard)
- 1 tablespoon capers
- 2 tablespoon relish
- 2 tablespoon apple cider vinegar
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (alternatively, sweet paprika)
- ½ teaspoon chilli powder (use more or less, depending on how spicy you like it)
- 1 tablespoon lakanto monk fruit sweetener (or your preferred low carb sweetener - optional)
- 1 tablespoon scallions chopped to garnish - optional, or chives
Instructions
- Add the eggs to a pot or saucepan, fill the pot with cold water and ensure the eggs are covered by at least one inch of water. Cover the pot or saucepan and bring the water to a rolling boil over high heat. After two minutes, reduce the heat to a medium and allow the eggs to boil for a further 6 minutes.
- Meanwhile, while the eggs are boiling, proceed on to fry the ham or bacon until brown, for about 1-2 minutes then set aside. In a bowl, add the ham or bacon, onion, Greek yoghurt, mustard, capers, relish, apple cider vinegar, black pepper, smoked paprika, chilli powder and sweetener.
- Use a slotted spoon to transfer the eggs to a bowl filled with ice-cold water then peel them immediately.
- Dice the egg into cubes then transfer to the bowl with the rest of the ingredients. Combine using a wooden spoon or spatula.
- Serve your Keto deviled egg salad immediately or allow it to marinate for at least one hour. Optionally spread some chopped chives or scallions on top as garnish.
Notes
- For variety, replace mustard with curry powder or omit it entirely to adjust flavor.
- Use coconut yogurt as a dairy-free alternative while maintaining keto compatibility.
- Add chopped avocado for a creamier texture if desired.
- Incorporate keto-friendly vegetables such as celery, radishes, or strawberries for extra crunch and flavor.
- Adjust chili powder or substitute hot sauce to control spiciness level.
- If the salad feels too watery, increase the amount of sliced hard-boiled eggs to thicken it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 214mg | 71% |
| Sodium | 458mg | 19% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
