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Keto Creamy Herb Deviled Egg Salad

A close-up of a white bowl filled with chunky Keto Creamy Herb Deviled Egg Salad, topped with fresh chives and dill.
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A simple, high-fat, low-carb recipe for a creamy egg salad featuring fresh dill and chives, perfect for keto diets.

Ingredients

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  • 12 large eggs
  • 1/2 cup full-fat mayonnaise
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from heat, cover, and let stand for 10 minutes.
  2. Drain the hot water and run the eggs under cold water until cool. Peel the eggs.
  3. Cut the eggs in half lengthwise and scoop the yolks into a medium bowl. Place the egg whites on a plate for later.
  4. Mash the egg yolks with a fork until finely crumbled.
  5. Add the mayonnaise, softened cream cheese, dill, chives, Dijon mustard, salt, pepper, and garlic powder to the yolks.
  6. Mix all ingredients thoroughly until the mixture is smooth and creamy.
  7. Roughly chop the reserved egg whites.
  8. Gently fold the chopped egg whites into the yolk mixture.
  9. Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving.

Notes

  • Use mayonnaise that contains no added sugar to maintain keto compliance.
  • For a tangier flavor, add 1 teaspoon of white vinegar or lemon juice to the yolk mixture.
  • This salad keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://savorsensations.com/keto-creamy-herb-deviled-egg-salad/