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.
Print
Pin
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
- 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.
- Place in a mixing bowl.
- Dice the onions and the ham. Add to the bowl.
- Mix the mayonnaise with the Greek yogurt, mustard, paprika, salt and pepper. Stir to combine.
- If you are using parsley leaves to garnish you could add some to the mix as well for extra texture.
- Fold the mayonnaise mixture into the egg mixture, gently and serve cold.
Notes
Net Carbs: 3.0g
Nutrition
Serving: 1cup | Calories: 353kcal | Carbohydrates: 3g | Protein: 15.5g | Fat: 30.25g | Sodium: 656mg | Sugar: 1.24g | Net Carbs: 3g
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.
Copyright
© KetoDietYum.com – Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single images may be used when full credit and a link back to the original content on KetoDietYum.com is provided.
Tried this recipe?Let us know how it was!