Keto Deviled Egg Potato Salad

Indulge in the creamy, tangy goodness of Keto Deviled Egg Potato Salad, a low-carb twist on the classic potluck favorite! This clever recipe swaps traditional potatoes for tender cauliflower florets, keeping the carbs in check while delivering all the nostalgic flavor you crave. Featuring hard-boiled eggs with a rich and zesty yolk mixture of mayonnaise, Dijon mustard, and apple cider vinegar, this dish is packed with bold and satisfying flavors. A medley of dill pickles, celery, red onion, and fresh dill adds crunch and bright herbal notes, making every bite irresistibly delicious. Finished with a sprinkle of paprika, this keto-friendly side dish is perfect for barbecues, picnics, or meal prep. Serve it chilled for a refreshing and crowd-pleasing addition to your low-carb lifestyle!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the cauliflower is steaming, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

Remove the yolks from the halved eggs and place them in a medium-sized mixing bowl. Set the egg whites aside.

Step 6

Mash the egg yolks with a fork, then add mayonnaise, Dijon mustard, and apple cider vinegar. Mix until smooth and creamy.

Step 7

Chop the egg whites and fold them into the yolk mixture.

Step 8

Add the chopped dill pickles, diced celery, diced red onion, and fresh dill to the egg mixture. Stir to combine.

Step 9

Gently fold in the cooled cauliflower florets, ensuring they are well coated with the deviled egg mixture.

Step 10

Season the salad with salt and black pepper to taste. If desired, sprinkle with paprika for garnish.

Step 11

Cover and refrigerate the salad for at least 1 hour before serving to fully develop the flavors.

Nutrition Facts

Serving size	(1209.7g)

Amount per serving	% Daily Value*
Calories	1541.8

Total Fat 121.8g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat g
Cholesterol 1233.6mg	0%
Sodium 3512.1mg	0%
Total Carbohydrate 63.1g	0%
Dietary Fiber 14.6g	0%
Total Sugars 15.6g
Protein 50.4g	0%

Vitamin D 246IU	0%
Calcium 339.6mg	0%
Iron 8.7mg	0%
Potassium 2457.2mg	0%

*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.

Source of Calories

Fat: 70.7%

Protein: 13.0%

Carbs: 16.3%