Preparation Time: 20 minutes
Cook Time: 10 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Salad
- 8 large hard-boiled eggs, peeled and chopped
- ½ pound lean ground beef
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup shredded cheddar cheese
- ½ cup diced dill pickles
- ¼ cup finely diced white onion
- 2 cups chopped romaine lettuce
- 1 tablespoon sesame seeds (optional, for garnish)
For the Big Mac Dressing
- ½ cup mayonnaise
- 2 tablespoons sugar-free ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle relish (sugar-free if desired)
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Equipment
- Medium saucepan
- Skillet
- Mixing bowls
- Cutting board
- Sharp knife
- Whisk
- Serving bowl
Instructions
Step 1: Cook the Beef
Heat olive oil in a skillet over medium heat. Add the ground beef and cook for 7–8 minutes, breaking it apart with a spoon. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until browned and fully cooked. Drain excess fat if necessary and allow the beef to cool slightly.
Step 2: Prepare the Eggs
Peel the hard-boiled eggs and chop them into bite-sized pieces. Transfer them to a large mixing bowl.
Step 3: Make the Dressing
In a separate bowl, whisk together the mayonnaise, sugar-free ketchup, mustard, pickle relish, vinegar, paprika, garlic powder, and onion powder until smooth and creamy.
Step 4: Assemble the Salad
Add the cooked beef, chopped eggs, cheddar cheese, diced pickles, diced onion, and chopped romaine lettuce to the bowl. Pour the dressing over the mixture and gently fold until everything is evenly coated.
Step 5: Chill
Cover the bowl and refrigerate the salad for at least 10 minutes before serving. Chilling allows the flavors to blend together and enhances the overall taste.
Step 6: Garnish and Serve
Sprinkle sesame seeds over the top for a classic burger-inspired finish. Serve chilled as a salad, in lettuce wraps, or stuffed into halved avocados.
Tips for Success
- Cool the cooked beef completely before mixing it with the eggs.
- Use freshly cooked hard-boiled eggs for the best texture.
- Finely dice the onions and pickles so every bite has balanced flavor.
- For extra crunch, add chopped iceberg lettuce just before serving.
- Adjust the dressing by adding more mustard or relish to suit your taste.
- Chill the salad for at least 30 minutes if making it ahead for even better flavor.
Serving Suggestions
This Keto Big Mac Deviled Egg Salad pairs perfectly with:
- Lettuce wraps
- Cucumber slices
- Celery sticks
- Sliced avocado
- Cheese crisps
- Roasted broccoli
- Cauliflower fries
- Pickle spears
- Tomato slices
- Low-carb crackers
It also makes an excellent filling for meal-prep lunch boxes or keto-friendly sandwiches using low-carb bread.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as the dressing may settle slightly during storage.
This salad is not recommended for freezing, as the eggs and mayonnaise-based dressing can change texture after thawing.
Recipe Notes
This recipe combines the comforting flavors of a cheeseburger with the creamy texture of classic egg salad, making it a satisfying low-carb meal for busy days. The homemade dressing captures the familiar sweet, tangy, and savory taste associated with a traditional burger sauce while keeping carbohydrates low.
You can easily customize this recipe by adding crumbled bacon, chopped tomatoes, diced jalapeños, or sliced green onions. For extra richness, include diced avocado just before serving. If you prefer a lighter version, substitute part of the mayonnaise with plain Greek yogurt, though this may slightly increase the carbohydrate content.
Because this salad contains cooked eggs and mayonnaise, keep it refrigerated and avoid leaving it at room temperature for extended periods. It’s an excellent option for meal prep, as the flavors continue to develop after a few hours in the refrigerator.
Nutrition Information (Per Serving)
- Calories: 410
- Protein: 28g
- Total Fat: 32g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Dietary Fiber: 1g
- Net Carbohydrates: 4g
- Total Sugars: 2g
- Cholesterol: 410mg
- Sodium: 620mg
- Potassium: 380mg
- Calcium: 180mg
- Iron: 2.5mg
- Vitamin A: 15% Daily Value
- Vitamin C: 8% Daily Value