Southern Deviled Egg Salad (keto, zero carb, dairy free)
Never worry about perfectly peeled eggs again with this easy, zero carb, and dairy free recipe for keto deviled egg salad. Perfect for a keto lunch box.
Ingredients
- 5 hard boiled eggs cooled and peeled
- 1/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 teaspoon apple cider vinegar
- 3 teaspoons sugar free sweet relish
- 1/4 teaspoon paprika + more for garnish
- chives for garnish, if desired
Instructions
- Slice eggs in half. Seperate whites and yolks.
- Add the egg yolks, mayonnaise, dijon mustard, and vinegar to a small bowl. Use a fork or immersion blender to combine until smooth.
- Add the relish and paprika, stir.
- Chop the egg whites and add them to the bowl. Stir to combine.
- Garnish with more paprkia, and chives if using, if desired.
- Store in an air tight container, in the refigerator, up to 1 week.
Notes
I like to make my hard boiled eggs in the Instant Pot. Use your trivet and 1 cup of water. High pressure for 6 minutes, quick release, works perfectly here.
This egg salad is more on the "wet side". For a thicker/dryer egg salad, use less mayonnaise.
Nutrition
Serving: 1gCalories: 197kcalCarbohydrates: 0.5gProtein: 7.9gFat: 16.9g
Tried this recipe?Let us know how it was!