This creamy, bright Keto Deviled Egg Salad is a quick low-carb lunch or snack that tastes like classic deviled eggs in scoopable form. It has smooth, tangy mayo and mustard, a pop of sweet-tart relish, and a fresh herb finish. The texture is rich and creamy with soft egg pieces and a little crunch from relish. It chills well, so flavors meld and the salad becomes cool and refreshing. For a fun holiday presentation idea, try shaping it into adorable deviled egg Christmas trees.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes (to hard-boil eggs)
- Total Time: 22 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (recipe makes 3 servings):
- Calories per serving: 275 kcal
- Protein: 13 g
- Carbohydrates: 2 g
- Fat: 23 g
- Fiber: 0.2 g
- Sugar: 1 g
- Sodium: 310 mg
Why Make This Keto Deviled Egg Salad
This salad is fast, filling, and fits a low-carb or keto plan. It tastes like deviled eggs but is easier to serve for a crowd or pack for lunch. The mayonnaise and egg yolks give a rich, silky mouthfeel, while mustard and relish add tang and a slight crunch. It’s also very flexible: you can make it milder or bolder, fresh or herby, and it keeps well in the fridge.
How to Make Keto Deviled Egg Salad
Follow a few simple steps: cook and cool eggs, chop them, stir in creamy and tangy ingredients, then chill so flavors blend. Little changes—like using dill instead of chives—shift the flavor easily. The recipe is forgiving, so taste and adjust salt, pepper, and mustard to your liking.
Ingredients:
6 hard-boiled eggs, 1/4 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon pickle relish, Salt and pepper to taste, 1 tablespoon chopped fresh dill or chives (optional)
Directions:
Step 1: Preparation
Peel the hard-boiled eggs and chop them into small pieces. Place the chopped eggs in a medium mixing bowl. If your eggs are freshly boiled, let them cool fully before peeling to make peeling easier and to keep the salad from warming.
Step 2: Mixing
In the mixing bowl, combine the chopped eggs, 1/4 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon pickle relish, salt, and pepper. Use a spoon or fork to gently fold everything together until well coated. Taste and adjust seasoning—add a bit more mustard for tang or more relish for sweetness.
Step 3: Cooling
Cover the bowl and chill the salad in the refrigerator for at least 15–30 minutes. Cooling lets the flavors meld and firms the texture slightly so the salad holds on a lettuce leaf or in a sandwich. If you’re in a hurry, you can serve it immediately, but chilled is best.
Step 4: Finishing
If desired, stir in 1 tablespoon chopped fresh dill or chives before serving for a fresh, herbal lift. Serve chilled on a bed of crisp lettuce, in halved avocado shells, or use it as a low-carb sandwich filling between large lettuce leaves.
How to Serve Keto Deviled Egg Salad
Serve it chilled on crunchy romaine or butter lettuce for a light meal. Spoon it into halved avocados or hollowed cucumber boats for a pretty keto appetizer. For gatherings, offer celery sticks, sliced radishes, or low-carb crackers for scooping. The creamy texture and tangy flavor make this a great picnic or potluck item when kept cold.
How to Store Keto Deviled Egg Salad
Store the salad in an airtight container in the refrigerator. It will keep well for 3–4 days. Keep it cold and don’t leave it out longer than two hours to stay food-safe. If it becomes a bit dry after a day, stir in a teaspoon of mayonnaise before serving. Do not freeze—eggs and mayo separate and turn watery when thawed.
Expert Tips for Perfect Keto Deviled Egg Salad
- Use firm-boiled eggs: boil for about 9–12 minutes, then cool in ice water for easy peeling and a firm yolk.
- Chop eggs uniformly: even pieces make a nicer texture and better presentation.
- Taste as you go: mustard and relish vary in strength; add them gradually.
- Fresh herbs: dill or chives brighten the salad. Add them at the end to keep color and aroma.
- No mayo? Substitute Greek yogurt for lower fat, but expect a tangier, thinner result.
- Keep it cool: chilling helps flavors meld and makes the salad firmer.
Delicious Variations
- Bacon & Jalapeño: Fold in 2 slices cooked crumbled bacon and 1 tablespoon finely chopped jalapeño for smoky heat.
- Curried Deviled Egg Salad: Stir in 1/2 teaspoon curry powder and a pinch of turmeric for warm, aromatic notes.
- Avocado Mash: Replace half the mayonnaise with mashed avocado for extra creaminess and healthy fats.
- Dill Pickle Boost: Swap sweet relish for finely chopped dill pickles and add 1 teaspoon pickle juice for a tangier version.
- Mediterranean Twist: Add 1 tablespoon chopped roasted red pepper and 1 tablespoon crumbled feta for a colorful change.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes. Make it up to 24–48 hours ahead and keep it chilled in an airtight container. Flavors deepen with time. For best texture, stir before serving and add fresh herbs at the last minute.
Q: How do I hard-boil eggs so they peel easily?
A: Place eggs in a pot, cover with cold water, bring to a boil, then reduce to a simmer and cook 9–12 minutes. Transfer eggs to an ice bath for at least 5 minutes—this cools them quickly and helps separate the membrane for easier peeling.
Q: Is this recipe suitable for a keto diet?
A: Yes. The recipe is low in carbohydrates and high in healthy fats from mayonnaise and eggs, making it keto-friendly. Watch portion size and relish choice—sweet relish can add carbs.
Q: Can I replace mayo with something lighter?
A: You can substitute plain Greek yogurt or mashed avocado for some or all of the mayonnaise. Greek yogurt lowers fat and adds tang; avocado increases healthy fats and gives a smoother texture.
Q: How can I keep the salad from becoming watery?
A: Avoid adding watery ingredients. Drain relish well and pat any fresh vegetables dry. Store in a sealed container in the fridge and stir gently before serving to recombine any separated liquids.
Q: Is it safe to eat egg salad if I’m pregnant?
A: Pregnant people can eat properly cooked and refrigerated egg salad. Ensure the eggs are fully hard-boiled, the salad is kept cold, and avoid using unpasteurized ingredients. Check with your healthcare provider if unsure.
Conclusion
This Keto Deviled Egg Salad is a simple, satisfying dish that brings creamy texture, bright tang, and filling protein to any meal. It’s perfect for quick lunches, low-carb picnics, or party trays. For another easy version and serving ideas, check out Keto Deviled Egg Salad – Easy 10 Minute Keto Recipe. Give it a try—you’ll love how fast it comes together and how well it keeps in the fridge.
Print
Keto Deviled Egg Salad
- Total Time: 22 minutes
- Yield: 3 servings 1x
- Diet: Keto
Description
A creamy, bright Keto Deviled Egg Salad that offers all the classic flavors of deviled eggs in a scoopable form. Perfect for low-carb lunches or snacks.
Ingredients
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon pickle relish
- Salt and pepper to taste
- 1 tablespoon chopped fresh dill or chives (optional)
Instructions
- Peel the hard-boiled eggs and chop them into small pieces. Place the chopped eggs in a medium mixing bowl.
- In the mixing bowl, combine the chopped eggs, mayonnaise, mustard, pickle relish, salt, and pepper. Gently fold everything together until well coated.
- Cover the bowl and chill the salad in the refrigerator for at least 15-30 minutes to let the flavors meld.
- If desired, stir in chopped dill or chives before serving for a fresh finish.
Notes
For best results, use fresh ingredients and chill the salad before serving. This dish keeps well in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 1g
- Sodium: 310mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 13g
- Cholesterol: 370mg
