Keto Avocado Egg Salad Recipe

image of a close up shot of a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets hard boiled eggs ripe avocado dijon mustard lemon juice red onion chives dill bacon smoked paprika garlic powder yogurt cottage cheese greek yogurt lime cilantro celery soft diffuse daylight

C. Motter Cindy

Keto Avocado Egg Salad Recipe

A creamy, mayo-free keto egg salad made with ripe avocados, hard-boiled eggs, and fresh herbs for a low-carb, satisfying lunch or dinner option.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

For the Eggs

6 large Hard-Boiled Eggs peeled and roughly chopped

For the Avocado Base

2 large Ripe Avocado flesh scooped out
1 tbsp Dijon Mustard
1 tbsp Fresh Lemon Juice
Salt to taste
Freshly Ground Black Pepper to taste

For the Aromatics

2 tbsp Red Onion finely chopped
1 tbsp Fresh Chives chopped
1 tsp Fresh Dill chopped

Equipment

large mixing bowl,
Medium bowl
cutting board,
Knife
Fork
Rubber Spatula

Method

Prep the Eggs

Gently peel your hard-boiled eggs. Place them on a cutting board and roughly chop them. Place the chopped eggs into a large mixing bowl.

Create the Avocado Base

In a separate, medium bowl, scoop out the flesh of your two ripe avocados. Add the Dijon mustard, fresh lemon juice, salt, and pepper. Using a fork, vigorously mash the avocado mixture until practically pureed, creating a smooth, luxurious base.

Introduce the Aromatics

To the avocado mixture, stir in your finely chopped red onion, chives, and dill. Mix well until everything is evenly combined.

Combine and Fold

Pour the avocado mixture over the chopped hard-boiled eggs. Using a rubber spatula, carefully fold the ingredients together to coat the eggs, maintaining some chunkiness.

Taste and Adjust

Taste a spoonful and adjust seasoning with more salt, lemon juice, or pepper if needed.

Chill (Optional)

For best flavor, chill the salad in the refrigerator for 30 minutes to allow flavors to meld.

Notes

This salad is excellent for meal prep and can be stored in an airtight container for 2-3 days. Press plastic wrap directly on the surface to prevent browning. Serve over greens, in lettuce wraps, or with veggie sticks for a low-carb meal.