deviled egg salad

These&nbsp;Pressure Cooker Low Carb&nbsp;Deviled Egg Salad Roll Ups are ready in 15 minutes.&nbsp; Heart Smart, Gluten Free, Low Calorie, Keto Friendly and delicious!

Pressure Cooker Low Carb Deviled Egg Salad Roll Ups

Eggs

Cabbage Leaves

Mayonnaise

Celery ((diced))

Scallions ((diced))

TBL Kosher Dill Pickles ((diced))

Salt

tsp Freshly Ground Black Pepper

Dijon Mustard ((optional))

Coat Loaf Pan well with Oil.&nbsp; Crack in 6&nbsp; Eggs.&nbsp; Sprinkle Salt and Pepper over Eggs.

Add&nbsp;1 cup of Water to Pressure Cooker cooking pot.&nbsp; Place Trivet into pot and place Loaf Pan of Eggs on to Trivet.

Lock on Lid and close Pressure Valve.  Cook at High Pressure for 2 minutes.  When beep sounds, wait 5 minutes and then release the rest of the pressure. 

Turn Eggs out into bowl and place in Refrigerator to Chill.  Once chilled, push Eggs through Baking Grate into Mixing Bowl.

Whisk together Sauce Ingredients and carefully fold into the chopped Eggs. 

Core Cabbage and remove 3 Leaves.  Shave down the white vein.  

Add a scoop of Deviled Egg Salad to each Cabbage Leaf. 

Top with slices of Radish and a sprinkling of Fresh Parsley.  Roll up and enjoy.

This Deviled Egg Salad is a high-protein egg salad with crunchy vegetables and a creamy mayonnaise paprika dressing.

Deviled Egg Salad

Hard-Boiled Eggs

Celery (finely chopped)

Red Bell Pepper (finely chopped)

Pickles (also known as Gherkins in the UK. finely chopped.)

Egg Yolks (from the hard-boiled eggs)

Dijon Mustard

Apple Cider Vinegar

Paprika

Garlic Clove (crushed)

Dill (finely chopped)

Black Pepper (ground)

Hot Sauce (optional)

Boil water in a large saucepan, place fresh eggs, and boil for 14 minutes or use my air fryer boiled egg recipe to boil eggs in the air fryer.

Cool down immediately in an ice bath: a bowl filled with cold water and ice cubes.

When the eggs are cooled, peel them and set aside two cooked, boiled eggs.

Slice the two boiled eggs lengthwise and scoop out the yolk. Set aside the cooked egg yolk in a small bowl and mash with a fork. Set aside to make the dressing later in the recipe.

Chop the remaining boiled eggs and the 2 cooked egg whites left into chunky pieces. Place in a salad bowl.

Chop the remaining vegetables into small cubes: celery, red bell pepper, and pickles, and add to the salad bowl with egg pieces.

In the small bowl, where you mash the cooked egg yolk, stir in the remaining dressing ingredients: mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, cayenne pepper, crushed garlic, dill, and hot sauce.

Fold the dressing into the salad bowl and stir to combine.

Serve with extra dill and a pinch of dried paprika on top.

Store leftovers in an airtight container in the fridge for up to 3 days.

Storage

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Deviled Egg Salad

Top 2 deviled egg salad recipes from across the web

The most viewed deviled egg salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pressure Cooker Low Carb Deviled Eg...

Deviled Egg Salad

The most viewed deviled egg salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine