Simple Deviled Egg Salad 🥚
A quick and easy recipe for a delicious deviled egg salad, perfect for a healthy and low-carb meal prep.
Equipment
- Large saucepan
- Bowl
- Mixing Bowl
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise or Greek yogurt for a lighter option
- 2 teaspoons Dijon mustard
- 1 tablespoon dill pickle relish
- 1/4 teaspoon smoked paprika plus extra for garnish
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Start by boiling your eggs. Place the eggs in a large saucepan, cover them completely with water, and bring to a rapid boil over high heat. As soon as the water boils, turn off the heat and let the eggs sit, covered, for exactly 11 minutes.
- While the eggs are cooking, prepare an ice bath by filling a bowl with ice water. Once the 11 minutes are up, carefully transfer the hot eggs into the ice bath. Let them cool there for 5-10 minutes. This helps make peeling super easy! After cooling, peel and finely chop your eggs.
- In a spacious mixing bowl, gently combine the chopped eggs with the mayonnaise, Dijon mustard, dill pickle relish, and smoked paprika. Stir everything together until well mixed. Taste and season with salt and pepper as you like. For a pretty finish, sprinkle a little extra paprika on top.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information: Calories: 271, Total Carbs: 6g, Net Carbs: 6g, Fats: 23g, Protein: 13g.
