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Keto deviled egg salad

Keto Deviled Egg Salad -Easy 10 minute recipe

Heavenly and easy 10-minute low carb and Keto deviled egg salad recipe perfectly made with bacon, relish and no mayo, that you will love.
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4
Calories 150kcal


  • 1 saucepan
  • 3 bowls
  • 1 wooden spoon or spatula


  • 5 medium to large fresh eggs (alternatively, previously hard-boiled)
  • cup cubed ham or bacon (or turkey ham or bacon)
  • 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)


  • 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.
    how to make a keto deviled egg salad
  • 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.



  • 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.
Recipe Tips:
  • 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.


Calories: 150kcal | Carbohydrates: 6g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 458mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg