Keto Deviled Egg Potato Salad
Transform your classic picnic side into a low-carb masterpiece with this Keto Deviled Egg Potato Salad! This ingenious recipe swaps traditional potatoes for tender cauliflower florets, perfectly complementing the rich and creamy deviled egg base. Featuring hard-boiled eggs, tangy Dijon mustard, apple cider vinegar, and crunchy dill pickles, this salad bursts with bold flavors and satisfying textures. Fresh dill and a sprinkle of paprika add a finishing touch that elevates this dish to gourmet status. Perfect for keto enthusiasts or anyone seeking a healthier twist, this make-ahead dish is ideal for barbecues, potlucks, or a refreshing weekday dinner. Easy to prepare, flavor-packed, and keto-friendly—this is potato salad reinvented!
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Recipe Information
Ingredients
- 1 head Cauliflower florets
- 6 large Eggs
- 0.5 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 0.25 cup Dill pickles, chopped
- 1 stalk Celery, diced
- 0.25 cup Red onion, diced
- 1 tablespoon Fresh dill, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Cut the cauliflower head into bite-sized florets and steam them in a pot with a steaming basket over boiling water for about 5-7 minutes, or until just tender. Remove from heat and allow to cool.
While the cauliflower is steaming, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water for 10-12 minutes.
Drain the water and transfer the eggs to a bowl of ice water to cool them quickly for about 5 minutes. Once cooled, peel the eggs and slice them in half.
Remove the yolks from the halved eggs and place them in a medium-sized mixing bowl. Set the egg whites aside.
Mash the egg yolks with a fork, then add mayonnaise, Dijon mustard, and apple cider vinegar. Mix until smooth and creamy.
Chop the egg whites and fold them into the yolk mixture.
Add the chopped dill pickles, diced celery, diced red onion, and fresh dill to the egg mixture. Stir to combine.
Gently fold in the cooled cauliflower florets, ensuring they are well coated with the deviled egg mixture.
Season the salad with salt and black pepper to taste. If desired, sprinkle with paprika for garnish.
Cover and refrigerate the salad for at least 1 hour before serving to fully develop the flavors.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.6 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
