Make a rich, low-carb egg salad inspired by deviled eggs, featuring fresh dill and chives for bright flavor.
Author:Ahazzam
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:4 servings
Category:Lunch
Method:Mixing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
12 large eggs
1/2 cup avocado oil mayonnaise
2 tablespoons full-fat sour cream or cream cheese, softened
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1/4 cup fresh dill, chopped
2 tablespoons fresh chives, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional garnish: Paprika
Instructions
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately remove the pan from the heat, cover it, and let the eggs stand for 10 minutes.
Transfer the eggs to an ice bath and let them cool completely. Peel the eggs.
Cut the hard-boiled eggs in half lengthwise. Scoop the yolks into a medium bowl. Place the egg whites on a plate and set aside.
Mash the egg yolks thoroughly with a fork until they form a fine crumb.
Add the mayonnaise, sour cream (or cream cheese), Dijon mustard, and apple cider vinegar to the mashed yolks. Mix until the mixture is smooth and creamy.
Stir in the chopped fresh dill, chives, salt, and pepper. Taste and adjust seasoning if needed.
Roughly chop the reserved egg whites. Gently fold the chopped egg whites into the yolk mixture until just combined. Do not overmix.
Serve immediately or chill for at least 30 minutes to allow flavors to meld. Garnish with a light dusting of paprika before serving.
Notes
For the creamiest texture, ensure your mayonnaise and sour cream are at room temperature before mixing.
You can prepare the yolk mixture up to 2 days ahead of time and store it covered in the refrigerator. Fold in the chopped egg whites just before serving.
This salad works well as a filling for lettuce wraps or served alongside keto crackers.