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Keto Deviled Egg Salad -Easy 10 minute recipe
5 from 51 votes

Keto Deviled Egg Salad -Easy 10 minute recipe

The Keto Deviled Egg Salad combines hard-boiled eggs, cubed ham or bacon, and diced red onion with a tangy dressing featuring Greek yogurt, Dijon mustard, capers, relish, and spices. The result is a creamy, savory salad with a slight kick and smoky undertones, suitable for low-carb and keto meal plans. It can be served immediately or marinated to develop flavor further.

Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
Servings: 4
Calories: 150 kcal
Course: Side Dish, Appetizer, Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Use a slotted spoon to transfer the eggs to a bowl filled with ice-cold water then peel them immediately.
  4. Dice the egg into cubes then transfer to the bowl with the rest of the ingredients. Combine using a wooden spoon or spatula.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 150

% 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.