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Keto Deviled Egg Salad

A creamy, low-carb delight that's easy to make and perfect for lunchboxes or potlucks. This salad is packed with protein and flavorful ingredients while keeping a delightful texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 hard-boiled eggs, chopped Ensure eggs are perfectly boiled for best texture.
  • 1/4 cup mayonnaise Can substitute with vegan mayonnaise for a vegan option.
  • 1 teaspoon Dijon mustard Try spicy brown mustard for extra kick.
  • 1 tablespoon apple cider vinegar Adds tanginess to the salad.
  • to taste Salt and pepper Adjust according to preference.
  • 1/4 cup green onions, chopped For freshness and crunch.
  • as needed Lettuce wraps for serving Provides a fresh, crunchy base.

Method
 

Preparation
  1. In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and apple cider vinegar.
  2. Mix until well combined.
  3. Season with salt and pepper to taste.
  4. Fold in the chopped green onions.
  5. Serve in lettuce wraps or as a dip!

Notes

If you have leftovers, store in the fridge for about 3-5 days in an airtight container. Keep lettuce wraps separate to avoid sogginess. For extra crunch, consider adding diced celery.