Deviled egg salad is a must-have recipe that is so delicious it will be part of your recipe archives from now on!
Time – 30 minutes – prep; 1h30m total (time to chill in the fridge)
6 whole eggs, room temperature
8 oz smoked turkey or pork bacon, sliced
1 small red onion, diced
¾ cup mayonnaise, approximately
1 tbsp Dijon mustard
½ tsp sweet paprika
4 tbsp chives, chopped
Salt and pepper
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.
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.
3 – Dice the eggs and place pieces in a large bowl.
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).
5 – Refrigerate salad for at least 1 hour. Top with reserved bacon and chives and serve.
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.
- Category: Salad, Side Dish
- Method: Easy
- Cuisine: American
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