There are moments in the kitchen when simple food feels like a warm hug, and this is one of those recipes I find myself leaning on again and again. I remember pulling a bowl of creamy egg salad from the fridge on a busy weekday afternoon, the kind of day when you want something honest, satisfying, and quick enough to eat with one hand while sorting through life. The first bite greeted me with a cool, velvety texture and that gentle tang that makes you close your eyes for a second. Somewhere in that small pause I promised myself I would share this with you. The 10 Minute Keto Deviled Egg Salad slips into low-carb dinners, lunchboxes, and sleepy weekend brunches with ease. It is comfort without fuss, bright with green onion, and finished with a whisper of paprika that smells like childhood picnics. If you need a recipe that feels like home and comes together in minutes, this is it.
Kitchen Essentials You’ll Need: 10 Minute Keto Deviled Egg Salad
Having the right tools makes a tiny recipe feel professional and keeps the process joyful. For this egg salad you do not need fancy gadgets, but a few kitchen essentials save time and make cleanup easy. A sturdy bowl lets you mash and fold without spilling. A good spoon or small spatula helps you gauge texture as you mix. A sharp knife keeps the egg whites neat and avoids ragged pieces. If you make eggs often, an egg slicer is a small joy. Finally, a simple storage container with a tight lid will keep leftovers crisp and fresh.
- Medium mixing bowl
- Sharp chef knife
- Small spatula or spoon
- Egg slicer (optional)
- Airtight container for storage
Why You’ll Love This 10 Minute Keto Deviled Egg Salad
This recipe hits the sweet spot between nostalgia and modern eating. It tastes familiar in the best possible way, like a classic deviled egg converted into a spoonable salad that feels luxurious and homey at once. The mayonnaise gives it that silky mouthfeel, the mustard adds a citrusy, savory lift, and the green onions bring a crisp, oniony snap. Each bite carries a whisper of smoky paprika that wakes up your senses.
Emotionally this dish is a keeper because it travels between moods. It feels celebratory for a picnic or potluck and quietly comforting on a rainy Tuesday. It is fast enough for hectic days and elegant enough for guests. You will appreciate:
- Speed. Ready in ten minutes with minimal prep.
- Texture. Creamy body with soft, firm pieces of egg and a tiny crunch from green onions.
- Simplicity. A handful of pantry-stable ingredients that play beautifully together.
- Flexibility. Easy to tuck into lettuce wraps, spoon onto crackers, or pile into a thick salad.
The 10 Minute Keto Deviled Egg Salad invites you to slow down for a minute while enjoying something uncomplicated and delicious.
10 Minute Keto Deviled Egg Salad Ingredients
6 hard boiled eggs 1/4 cup mayonnaise 1 teaspoon mustard 1 tablespoon chopped green onions Salt and pepper to taste Paprika for garnish
I also keep a few pantry staples on hand to round out the flavors. A pinch of garlic powder or onion powder can deepen the savory notes if you like. A little lemon zest or a squeeze of lemon brightens everything without adding carbs. If you prefer more richness, swap in a tablespoon of Greek yogurt with the mayonnaise for a tangier profile. Use fresh green onions when possible for a lively crunch, but dried chives can stand in if needed. This short list keeps the salad clean and keto-friendly yet full of comforting flavor.
Step-by-Step Instructions
- Peel the hard boiled eggs and chop them into small pieces. After peeling, notice the smooth, cool surface of each egg. Chop into uniform pieces so each bite carries a balance of white and yolk. Small morsels mix more evenly and feel creamier on the tongue.
- In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, green onions, salt, and pepper. Once everything is in the bowl you will see the mayonnaise gloss over the eggs and the green onions punctuate the pale yellow with little flecks of green. The mustard will add a faint ivory streak that brightens the mix.
- Mix until well combined. Use a spatula or fork to fold gently. Aim for a texture where the yolks are slightly broken down but still present in little golden flecks. Taste and adjust with a tiny pinch more salt or a crack of pepper. The aroma should be subtly tangy from the mustard and invitingly savory from the eggs.
- Serve the egg salad chilled, garnished with paprika. Transfer to a serving bowl and press a light dusting of paprika over the top. Chilling makes the salad meld and the flavors settle; it also firms the texture so it scoops cleanly. When you bring it out, notice the coolness and the gentle paprika scent that lifts each spoonful.
Fun Variations You Can Try
- Add a tablespoon of finely chopped dill pickle for a bright, briny pop that pairs beautifully with the creamy base.
- Stir in a teaspoon of smoked paprika and a pinch of cayenne for a smoky, slightly spicy twist.
- Fold in half an avocado, mashed, for extra richness and a softer, velvety mouthfeel.
- Swap the green onions for chives or finely diced shallot if you want a subtler onion flavor.
- Mix in a tablespoon of capers and a squeeze of lemon for a Mediterranean take.
- For more crunch, add a tablespoon of finely diced celery or toasted chopped walnuts.
- Use Dijon mustard or spicy brown mustard to change the tang profile.
- Make it dairy-free by choosing an olive-oil-based mayo. The texture will stay creamy.
Each variation keeps the salad low-carb while giving you room to explore textures and flavors that suit your mood or pantry.
How I Love to Serve It
This egg salad is a chameleon at the table. On a lazy Sunday morning I spoon it onto a platter, nestle crisp romaine leaves beside it, and let everyone make their own lettuce boats. For a chic lunch I halve ripe tomatoes and mound the salad in hollowed centers, finishing with an extra sprinkle of paprika. It is also wonderful piled onto toasted low-carb bread with a few slices of cucumber for crunch.
Serve ideas I love:
- On a bed of mixed greens with a drizzle of extra virgin olive oil and lemon.
- Inside butter lettuce leaves for a light, hand-held lunch.
- With crunchy radishes and celery sticks for dipping.
- As a filling for a low-carb sandwich with thick slices of tomato and a few pickles on the side.
The atmosphere matters. I often serve this with a pot of hot coffee or a chilled sparkling water. Fresh napkins, a simple bowl of olives, and a soft playlist make the meal feel like an experience, not just a quick fix. The textures of creamy, soft, and crisp make every mouthful comforting.
Helpful Tips from My Kitchen
- Use room-temperature eggs to make peeling easier and to prevent condensation in the bowl which can thin the salad. Cold eggs are fine to chop but let them sit out for a few minutes first.
- If your hard boiled eggs are fresh and tough to peel, peel them under running water or start peeling at the wider end where there is usually an air pocket.
- For a fluffier texture, mash half of the chopped eggs slightly while leaving the rest in small pieces. This creates contrast in every bite.
- Measure the mayo and mustard to keep the salad light and balanced. You can always add a little more mayo if you want it richer.
- Chop the green onions finely so they distribute evenly. If you prefer a milder onion note, rinse chopped green onions and pat dry to mellow the sharpness.
- Salt in small increments and taste as you go. Egg yolks can hide saltiness until everything is mixed.
- If making ahead, store in the refrigerator in an airtight container for up to three days. Give it a gentle stir before serving.
- To brighten flavors the next day, add a sprinkle of lemon zest or a few drops of lemon juice just before serving.
These small steps elevate the dish and keep it reliably delicious, even on busy nights.
Important Cooking Reminders
- Always refrigerate egg salad within two hours of making it to prevent bacterial growth.
- Store leftovers in an airtight container and consume within three days for best quality.
- Reheating is not recommended for this chilled salad. Serve cold or at cool room temperature.
- Avoid over-salting. Taste before adding the final pinch of salt.
- When chopping eggs, use a sharp knife or an egg slicer to avoid mushy pieces.
- If anyone in your household is immunocompromised, ensure eggs are fully cooked and follow food safety practices.
- Use clean utensils to scoop servings to keep the stored portion uncontaminated.
- Do not leave egg salad in direct sunlight or at picnic warmth for longer than an hour.
Nutritional Information (Estimated)
This simple egg salad is rich in healthy fats and protein while keeping carbohydrates very low, making it well suited for a keto lifestyle. A generous serving (about 1/2 cup) will typically contain around 300 calories, with roughly 2–3 grams of carbs, 25–28 grams of fat, and 15–18 grams of protein. Exact values will vary based on the specific mayonnaise used and portion size. For lighter options, using a light mayonnaise or mixing half mayo and half Greek yogurt can reduce calories slightly while keeping a pleasant texture.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming eggs are pre-cooked)
- Total Time: 10 minutes
- Yield: Serves 2–4
Common Questions You Might Have
Can I use different types of mustard?
Yes. Dijon will give a smooth, tangy lift, while yellow mustard offers a milder, slightly sweet note. Spicy brown mustard provides texture and a bit more heat. Start with 1 teaspoon as written, taste, and increase by 1/4 teaspoon if you want a bolder mustard presence.
How do I make perfect hard boiled eggs for this recipe?
Bring eggs to a gentle boil in a saucepan of water, then cover and remove from heat for 10 minutes. Transfer eggs to an ice bath for at least five minutes. This method yields a tender yolk and an easier-to-peel white. Older eggs are often easier to peel, but the ice bath helps with any age of egg.
Can I make this dairy-free or egg-free?
This recipe centers on eggs so egg-free is not a direct swap. For dairy-free, choose an olive-oil-based mayonnaise and ensure any added ingredients are dairy-free. If you need an egg-free keto option, consider mashed tofu dressed similarly for a different but satisfying salad.
Conclusion
Cooking small, thoughtful meals sometimes feels like an act of love and this recipe has quietly become one of mine when I want comfort without fuss. The creamy mayonnaise, the soft curds of egg yolk, and the little green pops of onion create a rhythm of flavor that is both grounding and bright. When I spoon this onto crisp lettuce or tuck it into a low-carb bread alternative, I see how simple ingredients can make a meal feel full and generous. If you want a quick, reliable, and low-carb option that remembers the pleasures of homemade food, the 10 Minute Keto Deviled Egg Salad is a gentle, steady friend in the kitchen. For inspiration from others who love this style of salad and to see a couple of different takes, I like to look at this Keto Deviled Egg Salad – Easy 10 Minute Keto Recipe and this Keto Deviled Egg Salad -Easy 10 minute recipe – We Eat At Last. Try it today and let it be a small ritual that brings you comfort.
Print
10 Minute Keto Deviled Egg Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A quick and comforting egg salad that combines the classic flavors of deviled eggs with a creamy, spoonable texture.
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1 tablespoon chopped green onions
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Peel the hard boiled eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, green onions, salt, and pepper.
- Mix until well combined, aiming for a textured blend with some yolks intact.
- Serve the egg salad chilled, garnished with paprika.
Notes
For a fluffier texture, mash half of the chopped eggs slightly while leaving the rest in small pieces. Store in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg
Keywords: keto, egg salad, low-carb, quick recipes, comfort food