This Deviled Egg Salad Is:
- A modern version of classic deviled eggs
- Keto and low carb
This is an updated version of classic deviled eggs, which are so enjoyably retro. I love grabbing old school cookbooks when I go to book sales, and deviled eggs pop up in the Appetizers section of every 1950’s cookbook around. This egg salad takes the ‘work’ out of deviled eggs: no need to perfectly cut the eggs, scoop the yolk dressing, and no need to perfectly peel each egg. Everything gets combined in one bowl, so the flavors are there without any precise chopping/mixing/filling.
What’s In this Deviled Egg Salad?
- Hardboiled eggs: if you need the perfect recipe for easy peel, no mess hardboiled eggs check out my recipe here, I swear by this method!
- Celery: finely chopped to give you salad a nice crunch. Celery is something I always include in my regular egg salad, and gives the salad a nice refreshing bite
- Onion: also finely chopped. If you don’t like raw onion, then you can skip this ingredient and double up on the celery. I didn’t eat onions for years (a dark period in my life) but now I fully embrace them in every form
- Mayo: you can use homemade mayo, store-bought, or substitute Greek yogurt instead.
- Yellow Mustard: Another of those classic deviled egg ingredients, gives a nice acidity to the egg salad
- Relish: you can use sweet relish or a dill version (check sugar content if you are keto!)
- Paprika: we’ve always sprinkled paprika over deviled eggs, so I add it as a finish to my deviled egg salad too!
I’ll call this recipe another one of my Midwestern Fusion classics: its a combination of Deviled Eggs and Normal Egg Salad. My last attempt at Midwestern Fusion was my delish Coleslaw Pasta Salad which combines 2 of my summer favorites into one dish.
How Do I Make This Deviled Egg Salad?
In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
Add the celery, onion, mayonnaise, mustard, and relish. Stir well to combine, ensuring the dressing evenly coats the eggs and veggies.
Taste and add salt and pepper if desired. Sprinkle the top with paprika. Serve as a sandwich or lettuce wrap, enjoy!
This is super easy lunch to meal prep for the week. You can cook a big batch of this on Sunday night, mix and store in an airtight container, and enjoy throughout the week. This egg salad is great on a big lettuce wrap, or served just as a normal sandwich filling. Its also great to eat as a cracker dip, so dip away!
This recipe is also a great way to use eggs that are close to expiration: just hardboil them and prep them into this salad. Hardboiled eggs are one of my favorite go-to breakfasts, and if I have extra they always get turned into egg salad. I love the retro flavors in this deviled egg salad, such a fun update to a classic dish!
This recipe is vegetarian, but if you wanted to make it vegan you can easily swap out the eggs for crumbled tofu (Tofu ‘Egg’ Salad is one of my favorite recipes, its actually delish!!)
And this is also keto and low carb, just make sure you check the sugar content of the relish you use in the dish. If you can’t find a sugar free relish, then chopped dill pickles are a great substitute.
This deviled egg salad is also dairy free, just make sure the mayo you are using doesn’t have any dairy in there.
Some Other Keto Vegetarian Recipes We Love:
As always, if you make this deviled egg salad be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Deviled Egg Salad
- In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
- Add the celery, onion, mayonnaise, mustard, and relish. Stir well to combine, ensuring the dressing evenly coats the eggs and veggies.
- Taste and add salt and pepper if desired
- Sprinkle the top with paprika.
- Serve as a sandwich or lettuce wrap, enjoy!