This easy and delicious Keto Deviled Egg Salad with Bacon perfect wrapped in lettuce, served on a pile of fresh spinach, between two slices of keto bread or just straight up! This salad is best made in advance, which makes it great for meal prep or to have on hand for a quick dinner when turning on the stove just isn’t an option!
Hi ya’ll…my name is Emilie! I’m the owner and creator of the website Tales of a Texas Granola Girl, where I share Texas and Southern-inspired keto and low carb comfort food recipes.
I believe amazing, satisfying food doesn’t have to be filled with sugar, grains or preservatives and healthy food doesn’t have to be boring and bland! These days, I live on a Ranch out in the middle of Texas, raise animals, cook for hungry Ranch guests and specialize in creating delicious, family friendly recipes that are 100% gluten free and always approved my kids and my husband, The Cowboy! Come visit me sometime over at my website and find me on Facebook or follow me on Instagram!
I’m so excited that Aaron has invited me to guest post on Fat for Weight Loss to share my new keto cookbook with you! The Southern Keto Cookbook is filled with 100 high fat, low carb comfort food recipes and today I’m giving you a sneak peek inside the cookbook at one of my favourite recipes for weekly meal prep, inspired by a true Southern staple and a favourite around here…deviled eggs!
Deviled Egg Salad with Bacon from The Southern Keto Cookbook
This easy Deviled Egg Salad has all the delicious flavors we love in a traditional Southern deviled egg but, instead of stuffed, it’s served up as a cool, keto and low carb salad. Egg salad is so simple to make which makes it perfect to have on hand for packing lunches and it can easily fit into your daily macros and it’s dairy free!
Ingredients for Deviled Egg Salad
You probably have all the ingredients you need for this egg salad already on hand! Let’s dive in!
- Peeled Hard Boiled Eggs – Obviously.
- Diced Celery – Adds a cool, crunch to the salad with minimal carbs.
- Scallions/Green Onions – Slice the whites and a little up the green for the best flavor. Green onions lend an amazing fresh flavor to the salad.
- Mayonnaise – I like to use my homemade avocado oil mayo here, but you can use your favorite just try to avoid any mayo made with canola, vegetable oil or other processed and refined oils.
- Dijon Mustard – Adds some acidity and a little kick! You can also use spicy brown mustard if you prefer.
- Hot Sauce – In Texas hot sauce can mean a few things and no, it’s not the same as salsa! For this recipe, you want to use a hot sauce like Tabasco. The sauce adds some tang from the vinegar and of course a touch of heat!
- Spices – These are pretty basic, a little Worcestershire sauce (gluten free), salt, black pepper, paprika, onion and garlic powder.
- Bacon – Bacon and eggs is a match made in heaven! I prefer to use a thin bacon in this deviled egg salad… it adds a nice crunch and texture to the salad
Meal prep this simple salad for a no-brainer lunch option!
Putting this salad together could not be easier, takes just a few minutes and is best done about 4 hours before you plan to serve it. In my opinion, it’s even better the next day! Eggs, celery, and green onions in one bowl.
Mayonnaise, mustard, hot sauce, and seasonings into another. The dressing goes into the eggs with the bacon and everything gets mixed together till coasted. Like I said, make sure to refrigerate the salad for at least 2 hours before serving but shoot for 4.
This keto Deviled Egg Salad with bacon is the perfect packable lunch or quick weeknight dinner that will easily fit into your daily macros! Wrap it in lettuce leaves, spoon it into an avocado boat, on a slice keto bread, or just straight up out of the bowl with a spoon!
I hope you enjoy this super simple and tasty egg salad recipe from my new cookbook, The Southern Keto Cookbook! It’s available for preorder on Amazon now and will be available in stores on April 7! I’ll be back next month to share with you another crazy good recipe from my cookbook so stay tuned!
Related Recipes
- Keto Taco Salad
- Keto Superfood Salad
- Keto Cobb Salad
- Keto Grilled Chicken Salad
- Keto Berry Salad with Goats Cheese and Walnuts
- Keto Greek Salad
Deviled Egg Salad with Bacon
Ingredients
- 8 hardboiled eggs peeled and chopped
- 1 cup celery diced
- 4 green onions sliced
- 3/4 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- ¼ tsp onion powder
- ¼ teaspoon garlic powder
- 2 teaspoon Dijon mustard
- 1/2 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- 8 slices crispy bacon chopped
- 1 tablespoon chopped parsley
Instructions
- In a medium mixing bowl, combine the chopped hard-boiled eggs with the celery and green onion, and toss to combine.
- In a small bowl, whisk together the mayonnaise, salt, pepper, paprika, onion and garlic powders, mustard, hot sauce and Worcestershire sauce.
- Pour the mayonnaise mixture into the eggs and gently stir to combine. Stir in the bacon and parsley. Cover and refrigerate for 2 to 4 hours before serving.
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Tips & Notes:
- Peeled Hard Boiled Eggs – Obviously.
- Diced Celery – Adds a cool, crunch to the salad with minimal carbs.
- Scallions/Green Onions – Slice the whites and a little up the green for the best flavor. Green onions lend an amazing fresh flavor to the salad.
- Mayonnaise – I like to use my homemade avocado oil mayo here, but you can use your favorite just try to avoid any mayo made with canola, vegetable oil or other processed and refined oils.
- Dijon Mustard – Adds some acidity and a little kick! You can also use spicy brown mustard if you prefer.
- Hot Sauce – In Texas hot sauce can mean a few things and no, it’s not the same as salsa! For this recipe, you want to use a hot sauce like Tabasco. The sauce adds some tang from the vinegar and of course a touch of heat!
- Spices – These are pretty basic, a little Worcestershire sauce (gluten free), salt, black pepper, paprika, onion and garlic powder.
- Bacon – Bacon and eggs is a match made in heaven! I prefer to use a thin bacon in this deviled egg salad… it adds a nice crunch and texture to the salad
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