Description
A creamy, tangy deviled egg salad perfect for sandwiches, wraps, or keto-friendly lunches.
Ingredients
8 Whole Eggs (large)
1/4 cup (55g) Mayonnaise
2 tsp Prepared Yellow Mustard
1/3 cup (62g) Dill Pickles, chopped fine
1 tbsp + 1 tsp Pickle Juice
2 tsp Fresh Dill, chopped
2 tbsp Fresh Chives, chopped fine
1/4 + 1/8 tsp Fine Sea Salt
1/4 tsp Black Pepper
1/4 tsp Smoked Paprika
Cayenne or Tabasco (optional)
Instructions
1. In a medium pot fitted with a steamer basket, bring one inch of water to a boil.
2. Add eggs, cover, and steam for 13 minutes.
3. Prepare an ice bath and transfer the eggs to cool for 13 minutes.
4. Peel and roughly chop the eggs.
5. In a mixing bowl, combine mayo, mustard, pickles, pickle juice, dill, chives, salt, pepper, and paprika.
6. Fold in the chopped eggs and mix until creamy.
7. Adjust seasoning, add cayenne or Tabasco for heat if desired.
8. Chill for at least 30 minutes before serving.
Notes
For chunkier texture, chop eggs coarsely. For smoother salad, mash finely. Great on sandwiches, wraps, or lettuce cups.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 1g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg
Keywords: deviled egg salad, keto, creamy salad, easy lunch, sandwich filling