Spring is finally here. You need a lunch that feels fresh and light. This Keto Deviled Egg Salad is exactly what you need today. It is creamy, tangy, and so satisfying.
You will love how fast this comes together. It is perfect for a healthy reset after a long week. Your family will enjoy the classic deviled egg flavor. It makes a wonderful light lunch for sunny days.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It delivers high protein without any of the stress. You can prep it in just ten minutes. It is budget-friendly and filling for everyone.
It fits perfectly into a low-carb lifestyle. The smoked paprika adds a lovely warmth. You get all the comfort of a classic dish. It is a simple way to eat well every day.
Simple Method
Making this is incredibly simple and stress-free. You just chop your eggs and whisk a quick dressing. Even if you are a beginner, you can master this. There is no complicated equipment needed here. Just a bowl and a spatula will do.
Ingredients You’ll Need
These ingredients are likely already in your kitchen. Use fresh seasonal chives for the best flavor pop.
- 6 large eggs, hard-boiled and peeled
- 1/4 cup sugar-free mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh chives, finely chopped
- 1/4 cup celery, finely diced
Step-by-Step
- Dice the hard-boiled eggs into approximately 1/2-inch pieces and place them in a medium mixing bowl.
- In a separate small container, whisk together the mayonnaise, Dijon mustard, smoked paprika, sea salt, and black pepper until the dressing is emulsified.
- Fold the dressing into the chopped eggs using a silicone spatula until the yolks have partially broken down to create a creamy texture.
- Stir in the diced celery and chopped chives.
- Taste and adjust seasoning with additional salt or pepper if required.
- Serve chilled, optionally garnished with an extra dusting of paprika.
Best Ways to Enjoy It
Serve this chilled for the best flavor. It looks beautiful in crisp lettuce cups. You can also scoop it with crunchy cucumber slices. It is a fresh and satisfying way to eat. Perfect for a quiet garden lunch or a quick desk meal.
Keep It Fresh
Keep your leftovers in an airtight container. It stays fresh in the fridge for three days. This makes it a great meal prep option. Do not freeze this salad as the texture changes. Just grab and go for a quick, healthy lunch when you are busy.
Recipe Tips
- Don’t skip the smoked paprika for that authentic deviled egg taste.
- Avoid over-mixing to keep some nice chunks of egg white.
- Use an ice bath for eggs to make peeling much easier.
- Chop the celery very finely for a subtle, refreshing crunch.
- Add a pinch of cayenne if you like a little heat.
- Make the eggs a day early to save time on busy mornings.
- Always use fresh chives rather than dried for a bright finish.
Ways to Switch It Up
- Add crumbled bacon for a salty, savory crunch.
- Mix in diced avocado to make it even creamier.
- Swap chives for fresh dill for a different spring flavor.
- Add chopped pickles for a tangy, classic egg salad twist.
Common Questions
Can I use Greek yogurt instead of mayo?
Yes, you can swap half the mayo for yogurt. It will add extra protein and a bit of tang. Just ensure it is plain and unsweetened.
How do I get the perfect hard-boiled eggs?
Boil your eggs for exactly twelve minutes. Immediately place them in ice water. This prevents the green ring around the yolk.
Is this recipe good for a picnic?
It is wonderful for picnics if kept cold. Use an insulated bag with ice packs. It stays fresh and delicious outdoors.
I hope this simple salad brings a little brightness to your week. It is the perfect way to feel refreshed and fueled. Enjoy every creamy, delicious bite.
— Katie Wood
Ingredients
- 6 large eggs , hard-boiled and peeled
- 1/4 cup sugar -free mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh chives, finely chopped
- 1/4 cup celery , finely diced
Instructions
- Dice the hard-boiled eggs into approximately 1/2-inch pieces and place them in a medium mixing bowl.
- In a separate small container, whisk together the mayonnaise, Dijon mustard, smoked paprika, sea salt, and black pepper until the dressing is emulsified.
- Fold the dressing into the chopped eggs using a silicone spatula until the yolks have partially broken down to create a creamy texture.
- Stir in the diced celery and chopped chives.
- Taste and adjust seasoning with additional salt or pepper if required.
- Serve chilled, optionally garnished with an extra dusting of paprika.
