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Keto Creamy Herb Deviled Egg Salad

A close-up of a bowl filled with Keto Creamy Herb Deviled Egg Salad, topped with fresh dill.
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A low-carb, high-fat egg salad featuring a creamy texture and fresh herbs, suitable for ketogenic diets.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup full-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat.
  2. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 10 minutes.
  3. Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool completely, about 10 minutes.
  4. Peel the cooled eggs. Slice each egg in half lengthwise and scoop the yolks into a medium bowl. Place the egg whites on a plate for later.
  5. Mash the egg yolks thoroughly with a fork until they are fine crumbs.
  6. Add the mayonnaise, Dijon mustard, lemon juice, chives, dill, tarragon, salt, and pepper to the mashed yolks.
  7. Mix all ingredients until the mixture is smooth and creamy. Taste and adjust seasoning if needed.
  8. Finely chop the reserved egg whites. Gently fold the chopped egg whites into the yolk mixture until just combined.
  9. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • Serve this salad in lettuce cups or alongside celery sticks for a complete keto meal.
  • For extra richness, add 1/4 of a ripe avocado, mashed, along with the mayonnaise.
  • You can prepare the hard-boiled eggs one day ahead of time.

Nutrition

Find it online: https://flavorvista.com/keto-creamy-herb-deviled-egg-salad/