Description
This Keto Deviled Egg Salad is a delicious and satisfying low-carb twist on classic deviled eggs and egg salad. It combines hard-boiled eggs with creamy mayonnaise, crispy bacon, red onion, Dijon mustard, and chives for a flavorful and easy-to-make dish.
Ingredients
Scale
- 12 large hard-boiled eggs, peeled and chopped
- 6 slices turkey bacon (or regular bacon), cooked until crispy and crumbled
- 3/4 cup mayonnaise (plus more, if needed for desired consistency)
- 1/4 cup diced red onion
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, sliced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
Optional Garnish:
- Crumbled bacon
- Sliced chives
Instructions
- Prepare Eggs: Peel and chop the hard-boiled eggs. Place the chopped eggs in a large mixing bowl.
- Add Remaining Ingredients: Add the crumbled cooked bacon, mayonnaise, diced red onion, Dijon mustard, sliced chives, salt, pepper, and paprika to the bowl with the chopped eggs.
- Mix Thoroughly: Stir all the ingredients together until well combined. If the mixture seems too dry, add a little more mayonnaise, 1 tablespoon at a time, until your desired consistency is reached.
- Chill (Optional): Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended.
- Garnish and Serve: Before serving, garnish with extra crumbled bacon and/or sliced chives, if desired.
Notes
- Hard-Boiled Eggs: For easy-to-peel hard-boiled eggs, use older eggs (about a week old) and cool them immediately in an ice bath after cooking.
- Bacon: You can use turkey bacon or regular bacon. Cook it until crispy for the best texture.
- Mayonnaise: Use your favorite brand of mayonnaise. Full-fat mayonnaise will provide the richest flavor and creamiest texture.
- Red Onion: If you find red onion too strong, you can soak the diced onion in cold water for 10-15 minutes to mellow the flavor.
- Serving Suggestions: Serve this keto deviled egg salad on its own, in lettuce wraps, on low-carb bread or crackers, or as a filling for celery sticks.
- Storage: Store in the fridge for 3-4 days.