When I’m looking for something fast, delicious and that fits my macros, I reach for this deviled egg salad recipe. This low carb salads packed with flavor, protein, healthy fat and has almost no carbs, and it’s one of my favorite low carb recipes!
Creamy mayonnaise and crunchy celery offset perfectly boiled eggs for a salad loaded with my favorites textures and flavors. This dish is basically the portable version of deviled eggs and is great for adding to your list of low carb lunch ideas!
Let’s dive in!
It’s all my favorite flavors in one easy bite, plus:
- Easy to find, inexpensive ingredients
- Comes together in a half an hour (or faster!)
- Delicious and good for you, with plenty of ways to customize!
This deviled egg salad comes together in a snap, especially if you do a little prep ahead of time!
There are so many ways to add variety to this deviled egg salad recipe. Add pickles like in these deviled eggs with relish. Add jalapenos or bacon!
Well discuss all you “upgrade” options below, to get you started, it all starts with a few basic ingredients:
Eggs – These are an awesome source of protein and heart healthy fat, without the carbs! You can make this meal even faster by prepping the hard boiled eggs ahead of time…
My favorite way is in the InstantPot. Simply put the eggs on a rack, add ½ cup of water, and steam for about 6 minutes. Remove to an ice bath, be amazed at how easy they peel, and you have hard-boiled eggs, ready to go in all of your healthy recipes!
Mayonnaise – This condiment is so versatile and flavorful! If you aren’t a fan of mayo, you can always use Greek yogurt in its place.
Celery – adds a much-appreciated CRUNCH to this salad!
Tools To Make
Most of the tools for this recipe are for hard boiling the eggs; the rest can be done with a fork! If you aren’t making your eggs in the pressure cooker, here is what you’ll need:
- Saucepan – you’ll need a pan large enough for all of the eggs to fit in one layer. You’ll also want one with a well-fitting lid!
- Slotted Spoon – This large spoon will let you lift the eggs out of the hot water to slide them into the ice bath.
- Ice Bath – This is just a bowl filled with water and ice, large enough to fit all your eggs without spilling. Have this set up before your eggs finish cooking, so that you can get them right in there and cooled down — otherwise, your eggs may overcook a bit.
That’s all you need for this super simple recipe! You can, of course, get a little fancier. Push your eggs through a sieve to make your mixture super fluffy. Or use a grill to make melt in your mouth smoked deviled eggs.
This deviled egg salad can always be improved AND improvised!
Like most salad recipes, you want to store this finished deviled egg salad in an airtight container in the fridge so it doesn’t spoil.
Can You Freeze This?
Unfortunately, this is not a dish I would freeze. Both eggs and mayonnaise fail to freeze well, and the moisture in this dish would make this a watery mess when it thaws.
Luckily, this recipe is ready in a snap, so you can whip it up whenever you’re hungry!
Meal Prepping Tips
This is one of my favorite healthy lunch ideas because it’s
- Got a great balance of macros!
This recipe makes 6 servings, so it’s perfect for mixing up and storing in the fridge for a quick lunch.
This deviled egg salad is super versatile and easy to eat on the go. I love putting some in a container along with some romaine leaves for a crunchy and creamy low carb lettuce wraps!
This deviled egg salad is fun to play around with. Here are some tips to keep you on track:
How Can I Make This Without Mayo?
I get that not everyone loves mayo, but this dish longs for some fat! The best alternative is to try low carb greek yogurt (like in my greek yogurt chicken salad) — we love this variation just as much!
You can also use mashed avocados!
Can I Make This Spicy?
In short, yes! There are a lot of ways to add some kick to this deviled egg salad. You can add hot sauce like in these spicy deviled eggs, or go for some hot peppers with my jalapeno deviled eggs recipe!
I also love playing around with spices… Chili powder, paprika, and cayenne all add a kick. OR! Take a cue from this curry chicken salad to give an Asian flair!
Can I Use This As Dip?
This creamy deviled egg salad would make a great dip for carrots, celery sticks or slices of bell peppers. You could also try some low carb tortilla chips or flaxseed crackers for added crunch!
This eggy dish would be great on a party spread alongside some avocado dressing, guacamole salad, and avocado salsa!
What Kind Of Meat Can I Add?
This forgiving recipe can take almost anything you want to throw at it. Add in some flavorful sliced ham or cooked and crumbled bacon (like in these deviled eggs with bacon!).
You can also combine lunchtime sandwich classics with this tuna salad recipe with egg. And if you just can’t do eggs for dinner, try this similar dish – an easy and incredible version of rotisserie chicken salad
Can I Add Avocado?
Honestly, is there anything you can’t add avocado to? Blending in that creamy green fruit makes for an amazing avocado deviled eggs or a luscious and satisfying avocado egg salad — avocado is a great sub for mayo!
You can also make a version of avocado tuna salad for a keto lunch that’s packed with healthy fats!
Looking for more egg-citing egg recipes? I know, me too! Here are some of my very favorites:
- Pesto Chicken Salad
- Avocado Chicken Salad
- Tarragon Chicken Salad
- Canned Chicken Salad
- Cauliflower Salad
Deviled Egg SaladPrint Recipe Pin Recipe
- 1/2 Cup Mayonnaise
- 1 Tablespoon Dijon
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Kosher Salt
- 10 Large Eggs
- 1/2 Cup Celery chopped
- 1/4 Cup Green Onions chopped
- Hard boil the eggs - I like to do this by placing the eggs (10 large in size) in a large pot, and covering them with 1 1/2" of water. Bring the water to a boil, then remove from heat and cover the eggs. Allow them to cook this way for 18 minutes.
- Prepare a large bowl with water and ice (no matter how you cook the eggs, you'll want to place them in an ice bath to prevent them from overcooking).
- Use a slotted spoon, remove the eggs from the pot to the bowl of ice.
- Once eggs have cooled enough to handle, peel the eggs and cut them in half lengthwise.
- Remove the yolks from the eggs, and place them in a small bowl.
- Dice the egg whites and place them in a large bowl.
- Add mayonnaise (1/2 cup), dijon (1 tablespoon), paprika (1 teaspoon), and salt (1/2 teaspoon) to the bowl with the yolks, and mash ingredients together using the back of a fork until creamy and smooth.
- Add chopped celery (1/2 cup), chopped green onion (1/4 cup) and mayonnaise/egg yolk combo to the large bowl.
- Toss until well combined.
- Allow salad to rest in the fridge for a few hours before serving, and enjoy!