Try my easy,10-minute delectable no-mayo Keto deviled egg salad, made with bacon and relish! It is a perfect side dish for you to bring over to parties, serve on holidays such as Thanksgiving and Easter, or for your summer barbecues.
Deviled egg salad is always a favourite in our home, especially during the Easter period and as a side dish, in summer. This reminds me, if you are an egg salad fan then you may also want to have a look at my German Egg Salad recipe.
Jump to:
Here are a few reasons why you will love this recipe:
- It helps to kick-start the fat-burning process, in a similar way to an egg fast. Also, there's just something perfect about a deviled egg salad!
- This easy Keto recipe is also great for meal prep!
- Another great thing is that this recipe uses no mayo, which is great as mayo tends to be on the higher calorie side. I know keto and low carb is all about consuming healthy good fats, but there are those moments when we specifically want to watch the calories (I am sure you guys know what I mean)!
- In addition to being a wonderful side, this keto egg salad is also great to serve on lettuce wraps or other types of wraps for that matter. I like to scoop mine on flatbreads, use it as a filling for my sandwiches and sometimes, just enjoy it as it is.
I hope I have tempted you enough to make this 10-minute salad!! So without much further ado, let us make one together!
How to make Keto Deviled Egg Salad
Ingredients:
As always, I would say start by prepping all your ingredients. This will save you a lot of time as well as help you work in an organized manner.
- 5 medium to large free-range eggs - fresh or hard-boiled eggs if you had already boiled them before.
- ⅓ cup cubed ham or bacon - to use turkey bacon or ham will also do fine.
- ⅓ cup diced red onion
- ¾ cup low carb Greek yogurt - coconut yogurt is a great high fat and keto alternative, that you can also use.
- 2 tablespoons dijon mustard - or any type of yellow mustard.
- 1 tablespoon capers
- 2 tablespoons relish
- 2 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- ½ teaspoon sweet or smoked paprika
- ½ teaspoon chilli powder
- 1 tablespoon lakanto sweetener (or your preferred low carb sweetener) - optional
- 1 tablespoon chopped scallions or chives to garnish - optional
TIP: Adjust the amount of chilli powder if you prefer your deviled eggs more or less spicy.
Step by Step Instructions:
Below are step by step instructions on how to make keto egg salad. I have added the video to this recipe in the printable recipe card below and on my Youtube channel, for readers who prefer visual instructions.
To start with, add the eggs to a pot or saucepan, fill the pot with cold water and ensure the eggs are covered by at least one inch of water. Cover the pot or saucepan and bring the water to a rolling boil over high heat. After two minutes, reduce the heat to a medium and allow the eggs to boil for a further 6 minutes.
Meanwhile, while the eggs are boiling, proceed on to fry the ham or bacon until brown, for about 1-2 minutes then set aside. In a bowl, add the bacon or ham, onion, Greek yoghurt, mustard, capers, relish, apple cider vinegar, black pepper, smoked paprika, chilli powder and sweetener.
Use a slotted spoon to transfer the eggs to an ice-bath bowl or, to a container filled with cold water or then peel them immediately.
Dice the egg into cubes then transfer to the bowl with the rest of the ingredients. Combine using a wooden spoon or spatula.
You can serve your Keto egg salad immediately or allow it to marinate for at least one hour. Optionally spread some chopped chives or scallions on top as garnish.
TIP: Should your egg salad be too watery, simply add one or two more sliced hard-boiled eggs.
Recipe Variations
The best thing about this Keto deviled is that anything goes! You have the basics, then you can just use your favourite pantry staples! Here are some of my best variations.
- make your low carb egg salad with no mustard and use curry powder instead, or skip it altogether!
- for a paleo option, use coconut yoghurt in place of the Greek yoghurt.
- replace the eggs with smoked tofu to make vegan keto deviled eggs.
- chopped avocados will make your salad creamier, so add some by all means, if you love avocado or a creamier texture.
- stir in keto-friendly fruit or vegetable, such as celery, radishes and strawberries.
What to serve it with
There are so many ways to enjoy this low carb deviled egg salad.
- spoon it on your keto or low carb bread to make egg sandwiches.
- use it for lettuce wraps.
- chop your eggs finer and use as a dipping sauce.
- serve with bread or soft pretzel.
- it tastes great with any barbecue meat, especially during summer.
Preservation
Store your keto deviled egg salad in a properly labelled airtight container in the fridge and consume within 2-4 days of making it.
I do not advise freezing, because the egg whites get tough and watery when frozen.
More Tasty Recipes to Try
Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!
📖 Recipe
Keto Deviled Egg Salad -Easy 10 minute recipe
Equipment
Ingredients
- 5 medium to large fresh eggs (alternatively, previously hard-boiled)
- ⅓ cup cubed ham or bacon (or turkey ham or bacon)
- ⅓ cup red onion diced
- ¾ cup Greek yoghurt (coconut yoghurt can be used as high fat and keto alternative)
- 2 tablespoon dijon mustard (or any type of yellow mustard)
- 1 tablespoon capers
- 2 tablespoon relish
- 2 tablespoon apple cider vinegar
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (alternatively, sweet paprika)
- ½ teaspoon chilli powder (use more or less, depending on how spicy you like it)
- 1 tablespoon lakanto monk fruit sweetener (or your preferred low carb sweetener - optional)
- 1 tablespoon scallions or chives (chopped to garnish - optional)
Instructions
- Add the eggs to a pot or saucepan, fill the pot with cold water and ensure the eggs are covered by at least one inch of water. Cover the pot or saucepan and bring the water to a rolling boil over high heat. After two minutes, reduce the heat to a medium and allow the eggs to boil for a further 6 minutes.
- Meanwhile, while the eggs are boiling, proceed on to fry the ham or bacon until brown, for about 1-2 minutes then set aside. In a bowl, add the ham or bacon, onion, Greek yoghurt, mustard, capers, relish, apple cider vinegar, black pepper, smoked paprika, chilli powder and sweetener.
- Use a slotted spoon to transfer the eggs to a bowl filled with ice-cold water then peel them immediately.
- Dice the egg into cubes then transfer to the bowl with the rest of the ingredients. Combine using a wooden spoon or spatula.
- Serve your Keto deviled egg salad immediately or allow it to marinate for at least one hour. Optionally spread some chopped chives or scallions on top as garnish.
Video
Notes
- make your low carb egg salad with no mustard and use curry powder instead, or skip it altogether!
- for a paleo option, use coconut yoghurt in place of the Greek yoghurt.
- used smoked tofu instead of eggs, to make vegan keto deviled eggs.
- chopped avocados will make your low carb egg salad creamier, so add some by all means, if you love avocado or if you prefer a creamier texture.
- stir in keto-friendly fruit or vegetable, such as celery, radishes and strawberries.
- Adjust the amount of chilli powder if you prefer your deviled eggs more or less spicy. An alternative ingredient to chilli powder is hot sauce (use half a teaspoon for this recipe).
- Should your egg salad be too watery, simply add one or two more sliced hard-boiled eggs.
Britney Brown
I love how quickly this recipe came together! The fact that this was keto also made it amazing! We shoved our faces with so many of these and can't wait to make more! They were truly delicious!
Jazz
I made this with turkey bacon and everybody loved it. Adding this to my summer cookout rotation from here on out. Thank you!
Cat William
OMG, I made this for a family party and everybody loved it. The best part was bacon. I mean who doesn't love eggs and bacon
Kaluhi
This was so perfect and explosively flavorful! My sisters and i enjoyed each bite and we cannot wait to make this egg salad again!!
Mila
All of my favorite deviled egg flavors in one dip. We absolutely loved this. I served mine with some veggies, and it worked really well. It's a hit!
Shanna Jones
Loved, loved, loved this egg salad! I'm such a fan of the dish in general, and your recipe was amazing. I used beef bacon and really liked the flavor it added.
Crystal DaCruz
I'm a huge fan of deviled eggs and this egg salad was amazing! Using greek yogurt was a nice departure from using mayonnaise and I loved your suggestion of serving the egg salad in a lettuce cup. Will definitely be making this again!
Chenée
This was SO good! The bacon, capers, and scallions added so much flavor and made this deviled egg salad a huge hit! I especially love that it's a mayo-free version to save calories!
Chef Mireille
I have never been a big fan of egg salad but I decided to try this recipe for some guests I was having over and it turned out to be such a big hit, I even tried it. You have turned me over into an Egg Salad convert now!
Renia Butler
The perfect way to use all of those leftover Easter eggs. Your egg salad recipe was divine. A secret, we like to eat out egg salad with lays potato chips. so good !
Robin
I left out the sweetner and used dill pickle relish. This is guaranteed to be my summertime sandwich.
Jen
This is one of the best potato salad recipes I’ve come across! It is filled with flavour and so easy to make. Thanks for sharing 🙂
Kate Hahnel
It is such an easy egg salad recipe too.
Marta
I had leftover ham from Easter dinner and this recipe was the perfect way to use it. The egg was creamy and full of flavor and the ham made it a very satisfying meal. Thanks!
Tamara
This egg salad was so perfect! I had a bunch of leftover eggs from Easter and ran across your recipe. The flavors are absolutely amazing! I’ll have to make a bigger batch next time!