How long does Keto Deviled Egg Salad last in the fridge?

Keto Deviled Egg Salad can last in the fridge for up to 3 days when stored in an airtight container. Be sure to keep it chilled to maintain its freshness and flavor. If your salad develops an off smell or appearance, it’s best to discard it. The flavors tend to meld and improve over time, but the texture might change slightly due to the mayonnaise. Always use clean utensils to serve to prevent contamination.

What can I have with boiled eggs on keto?

Boiled eggs pair wonderfully with a variety of keto-friendly options! Try them alongside avocado slices for a creamy texture that complements the eggs. You can also enjoy them with a handful of mixed greens, topped with a sprinkle of nuts for some crunch. Cheese, olives, or a dollop of sour cream can also add delightful flavors. These combinations provide a satisfying, nutrient-rich meal or snack.

Is egg mayonnaise keto-friendly?

Yes, egg mayonnaise is keto-friendly and a staple in many keto recipes. The key is to choose a mayonnaise that is low in carbs and free from added sugars. Options like avocado mayonnaise or homemade versions using healthy oils are excellent choices. Mayonnaise is high in fat and low in carbs, making it perfect for adding creaminess and flavor to your keto dishes. Just be mindful of portion sizes to maintain your dietary goals.

What are some essential keto rules to follow?

Some essential rules to follow on keto include reducing your carbohydrate intake to around 20-50 grams per day and focusing on high-fat, moderate-protein foods. Stay hydrated and ensure you replenish electrolytes, as your body flushes them more quickly on keto. Incorporating plenty of leafy greens and non-starchy vegetables can help maintain nutrient balance. Be patient with the transition, as your body might take time to adapt. Finally, listen to your body and adjust as necessary to meet your personal health goals.

Keto Deviled Egg Salad - A Low-Carb Classic Recipe

Description

Prep time: 10 m

Ingredients

Scale

6 hard-boiled eggs, peeled and chopped

1/4 cup mayonnaise

1 teaspoon yellow mustard

1/2 teaspoon paprika

1/2 teaspoon garlic powder

2 tablespoons dill pickles, finely chopped

1 tablespoon red onion, finely diced

Salt and black pepper to taste

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Instructions

1. Boil the eggs if not already cooked. Let them cool, then peel and chop them.

2. In a bowl, mix mayonnaise, mustard, paprika, garlic powder, salt, and pepper.

3. Add the chopped eggs, pickles, and red onion to the bowl. Gently stir to combine.

4. Taste and adjust the seasoning. Add a splash of pickle juice for extra tang if desired.

5. Chill for 10-15 minutes before serving to let the flavors meld together.

6. Serve on lettuce wraps, low-carb bread, or with veggies as a dip.

Notes

Use older eggs for easier peeling.

Mash the egg yolks first for a smoother consistency.

Add crumbled turkey turkey bacon or diced avocado for extra flavor.

Store in an airtight container in the fridge for up to 3 days.

Prep Time: 10
Cook Time: 10
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210 kcal
Sugar: 1 g
Sodium: 250 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 10 g
Cholesterol: 280 mg