Deviled Egg Salad
This egg salad is all the delicious flavors of a deviled egg. Low carb, tangy, and super creamy, it’s the perfect filling for sandwiches, lettuce cups, or even on its own. So easy to whip up and great for meal prep, too!
What You’ll Need
- Hard-boiled eggs – Packed with protein, eggs are perfect for this low carb and keto-friendly salad.
- Mayonnaise – Use good quality mayo without a strong taste to it, or it can make your egg salad too pungent.
- Dill pickles – Pickles add a bite of freshness and a nice crunch to this salad.
- Mustard – Just like with traditional deviled eggs, mustard helps make this salad tangy and tart.
- Vinegar – Gives the egg salad a bit of acidity and a little tartness.
- Paprika, garlic powder, salt, and pepper – The perfect seasonings to enhance the flavor of the other ingredients
- To make the perfect, easy peel hard-boiled eggs, check out our posts on how to make them on the stove or in the air fryer.
More Easy Recipes
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Deviled Egg Salad
- 6 large hard-boiled eggs peeled, halved
- ⅓ cup mayonnaise
- ¼ cup dill pickles chopped
- 1 tablespoon yellow mustard
- 1 teaspoon vinegar
- ½ teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 medium bowls
- rubber or silicone spatula
- Separate hard-boiled egg yolks from egg whites. Place egg yolks in one bowl and egg whites in other. Set egg whites aside.
- Add mayonnaise, dill pickles, yellow mustard, vinegar, paprika, pepper, salt, and garlic powder to bowl with egg yolks. Use spatula to mash yolks and thoroughly mix together all ingredients. Set aside.
- Roughly chop egg whites into small pieces. Add egg whites to yolk mixture and gently fold until egg whites are incorporated. Cover bowl and place in refrigerator to chill at least 30 minutes.
- When ready to serve, remove egg salad from refrigerator and stir as needed. Serve chilled or at room temperature with lettuce cups, cucumber slices, crackers, croissants, or as-is.
- For a sweeter egg salad, use sweet relish instead of chopped dill pickles.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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