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Creamy keto deviled egg salad in a bowl topped with chives and paprika

Keto Deviled Egg Salad

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 8 large eggs , hard-boiled and peeled
  • 1/2 cup sugar -free avocado oil mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 cup celery , finely diced
  • 2 tablespoons fresh chives, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper

Method
 

  1. Dice the hard-boiled eggs into 1/2-inch uniform cubes and place into a large mixing bowl.
  2. In a separate small bowl, whisk together the mayonnaise, mustard, smoked paprika, salt, black pepper, and cayenne pepper until the dressing is smooth and emulsified.
  3. Add the finely diced celery and chopped chives to the bowl with the eggs.
  4. Pour the dressing over the egg mixture and gently fold with a silicone spatula until the egg pieces are evenly coated without being mashed.
  5. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes to stabilize the emulsion and allow flavors to integrate.
  6. Garnish with a light dusting of paprika and additional chives before serving chilled.