This keto egg salad is a must-have recipe that is so delicious it will be part of your recipe archives from now on! It’s a great choice for lunch or even as a side dish, and perfect for lunchboxes and picnics baskets since it’s very light and yummy. The fact that this deviled egg salad is so easy and quick to prepare makes it a great choice for when you’re in a hurry and want to please everyone.
When preparing classic deviled eggs, you need to remove cooked egg yolk, season them, stir in other ingredients, and put this mixture in each egg cavity. What makes this recipe less complicated than the classic deviled eggs recipe is that it has only three steps: chop the eggs, season them and serve. Always a success, this easy egg salad is a hit for all ages and tastes. If you already have refrigerated hard-boiled eggs, you’ll get this easy recipe done in 10 minutes! Sure that boiling eggs is not a hard task, but refrigerating the eggs is the most time-consuming part of the whole recipe. Sounds easy, doesn’t it?!
The eggs, bacon, and mayonnaise, will increase protein levels in your diet and set carbs aside. (About bacon, use turkey or pork, as you wish.)
How To Make This Easy Keto Deviled Egg Salad Recipe?
STEP 1: Put eggs in a medium saucepan without crowding. Cover by 2in with water at room temperature and heat. When water boils, turn off the heat, cover the pan and let them rest for 12 minutes for medium cooked boiled eggs or 15 minutes for a hardboiled egg. Drain eggs, tap to break the shells, and remove them.
STEP 2: Meanwhile, cut sliced bacon into small chunks and put them in a medium skillet. Cook over medium heat until golden and crispy. Drain bacon bits on a paper towel and set them aside.
STEP 3: Dice the eggs and place pieces in a large bowl.
STEP 4: Add red onion, mayonnaise, mustard, paprika, and pepper and stir gently to avoid turning into a purée. Add bacon and chives (keep some to use at the end).
STEP 5: Refrigerate salad for at least 1 hour. Top with reserved bacon and chives and serve.