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Keto Deviled Egg Salad (Egg-Free)

A keto-friendly take on deviled egg salad that substitutes the eggs with a cauliflower base, seasoned with classic deviled egg flavors like mayonnaise, mustard, and spices. Delicious on lettuce cups or cucumber slices.

30m4 servings
Contains egg
250 cal|5g protein|10g carbs|20g fat|4g fiber

Ingredients

  • 1 medium head Cauliflower
  • 1/2 cup Mayonnaise (Keto-Friendly)
  • 2 tablespoons Dijon Mustard
  • 1/4 cup Celery
  • 2 tablespoons Red Onion
  • 1/2 teaspoon Paprika
  • to taste Salt and Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Steam or boil the cauliflower until tender, about 10-15 minutes. Drain well and let cool.
  2. 2Once cooled, mash the cauliflower with a fork or potato masher until it resembles the texture of chopped hard-boiled eggs.
  3. 3In a bowl, combine the mashed cauliflower with mayonnaise, Dijon mustard, finely chopped celery, and red onion.
  4. 4Season with paprika, salt, and pepper.
  5. 5Mix well and chill for at least 30 minutes to allow the flavors to meld.
  6. 6Serve on lettuce cups, cucumber slices, or keto-friendly crackers.

Substitutions

Cauliflower →

Mashed cauliflower provides a similar texture and volume to hard-boiled eggs.

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