Updated · Published: · By Jennifer Zhang · This post may contain affiliate links · 8 Comments
Super easy-to-make Keto Egg Salad recipe that is delicious, healthy and ready in just 15 minutes!
Turn your favorite breakfast ingredient into a salad!
Eggs, but make them keto.
Salad, but make it irresistible!
Eggs, ham, mayo, onions, mustard.
The only thing missing is the carbs.
When you are craving something filling and satisfying but can’t afford spending hours in the kitchen our low carb deviled egg salad will save the day.
Creamy and tangy, with a subtle kick from the mustard, it’s also great for meal prepping as you can make a big batch and keep it in the fridge for up to 5 days.
Everyone will be fighting for the last scoop, so it definitely won’t last that long.
Keto Egg Salad
Salads are a great healthy and low carb option for the ketogenic diet.
They’re loaded with protein and nutrients and keep you feeling full all day!
For our low carb keto egg salad you’ll need:
- 6 large Eggs
- 4 slices of Ham
- ½ cup Mayonnaise
- ¼ cup full-fat Greek Yogurt
- ½ small Red Onion
- 1 teaspoon Dijon Mustard
- ½ teaspoon Spicy Paprika
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- Fresh Parsley Leaves to garnish!
Let’s get started!
The first step is to make our hard-boiled eggs.
Fill a pot with water and once it’s boiling add your eggs in for 10 minutes.
Once they’re done, place them in cold water for a minute then peel and dice roughly, remember to be careful because they’ll be hot!
Place the eggs into a mixing bowl and then dice your onions and ham, throw them into the bowl too.
Mix your mayonnaise, Greek yogurt, mustard, paprika, salt and pepper in another bowl and make sure they’re all well combined.
Finally, gently fold the mayonnaise mixture into the egg mixture.
Add your parsley leaves to garnish and serve cold!
This deviled keto egg salad recipe is really versatile and you can serve it in so many different ways.
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📖 Recipe
Deviled Keto Egg Salad
Creamy and tangy, with a subtle kick from the mustard, it’s also great for meal prepping as you can make a big batch and keep it in the fridge for up to 5 days.
Ingredients
- 6 large Eggs
- 4 slices Ham
- ½ cup Mayonnaise
- ¼ cup Greek Yogurt full-fat
- ½ small Red Onion
- 1 teaspoon Dijon Mustard
- ½ teaspoon Spicy Paprika
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Optional Ingredients
- Fresh Parsley Leaves to garnish
Instructions
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Hard boil the eggs in a pot filled with water for 10 minutes. Peel and chop into dices. You don’t have to be too precise with the shape.
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Place in a mixing bowl.
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Dice the onions and the ham. Add to the bowl.
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Mix the mayonnaise with the Greek yogurt, mustard, paprika, salt and pepper. Stir to combine.
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If you are using parsley leaves to garnish you could add some to the mix as well for extra texture.
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Fold the mayonnaise mixture into the egg mixture, gently and serve cold.
Did You Make My Recipe?
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Nutrition Facts
Serving: 1cup | Calories: 353 | Fat: 30.25g | Protein: 15.5g | Total Carbs: 3g | Net Carbs: 3g | Sugar: 1.24g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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Post updated with new images and additional recipe information. First published on .
