Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once the water is boiling, reduce the heat and simmer for 10-12 minutes. Remove the eggs and place them in ice-cold water to cool. Peel and chop the eggs into bite-sized pieces.
Make the Dressing:
In a medium bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth and well combined.
Combine the Eggs and Dressing:
Add the chopped eggs to the dressing mixture. Gently toss to coat the eggs evenly with the creamy dressing.
Garnish and Serve:
Garnish the egg salad with chopped fresh dill or parsley for a burst of freshness. Sprinkle with paprika or smoked paprika for an added touch of flavor and color.
Chill (Optional):
For the best flavor, chill the deviled keto egg salad in the fridge for about 30 minutes before serving, although it can be enjoyed immediately.
Serving and Storage Tips
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