Keto Avocado Egg Salad Recipe

This Keto Avocado Egg Salad is a creamy, delicious, and nutrient-packed dish that’s perfect for a quick lunch, snack, or side. Combining the rich flavors of ripe avocado, hard-boiled eggs, and fresh herbs, it’s a satisfying low-carb, high-fat meal that fits perfectly into your keto lifestyle.

Why You’ll Love This Recipe

• Keto-Friendly: Packed with healthy fats, protein, and very low carbs.
• Quick and Easy: Ready in just 15 minutes with simple ingredients.
• Customizable: Add your favorite herbs or spices for a personal touch.
• Healthy and Delicious: A nutritious and flavorful option for any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggs, hard-boiled and peeled
• Ripe avocado, mashed
• Mayonnaise (optional, for extra creaminess)
• Dijon mustard
• Fresh lemon or lime juice
• Salt and pepper, to taste
• Fresh herbs (e.g., parsley, chives, or dill), chopped

Optional: Red pepper flakes, paprika, or diced bacon for garnish.

Directions

1. Boil the Eggs:
   • Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath to cool before peeling.
2. Prepare the Base:
   • In a mixing bowl, mash the avocado with a fork until smooth. Stir in mayonnaise, Dijon mustard, lemon or lime juice, salt, and pepper. Adjust seasoning to taste.
3. Chop the Eggs:
   • Roughly chop the hard-boiled eggs and add them to the avocado mixture. Gently fold until combined, keeping some texture in the salad.
4. Add Herbs:
   • Stir in freshly chopped herbs for added flavor and freshness.
5. Serve:
   • Serve immediately or refrigerate for 10-15 minutes to chill. Enjoy on its own, in lettuce wraps, or over low-carb bread.

Servings and Timing

• Servings: Makes 2-3 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes (if boiling eggs)
• Total Time: 20 minutes

Variations

• Add Protein: Mix in cooked, chopped bacon or shredded chicken for a heartier dish.
• Spicy Kick: Add diced jalapeños or a dash of hot sauce for some heat.
• Chunky Style: Leave the avocado and eggs slightly chunky for more texture.
• Dairy-Free: Skip the mayonnaise or use a dairy-free version.

Storage

• Refrigeration: Store in an airtight container in the fridge for up to 2 days. To prevent browning, press a piece of plastic wrap directly onto the surface of the salad.
• Freezing: Not recommended, as the avocado will lose its texture when thawed.

FAQs

1. Can I make this salad ahead of time?

Yes, but it’s best enjoyed within a day or two to keep the avocado fresh.

2. How do I keep the avocado from browning?

The lemon or lime juice helps prevent browning. Additionally, store the salad with plastic wrap pressed directly onto its surface.

3. Can I use pre-cooked eggs?

Absolutely! Pre-cooked and peeled eggs save time and work perfectly in this recipe.

4. Is mayonnaise necessary?

No, the avocado provides plenty of creaminess on its own. Mayonnaise is optional for extra richness.

5. Can I add other vegetables?

Yes! Diced celery, cucumbers, or radishes add crunch and variety.

6. Is this salad gluten-free?

Yes, this recipe is naturally gluten-free.

7. Can I use lime juice instead of lemon juice?

Yes, lime juice works beautifully and complements the avocado’s flavor.

8. What can I serve with this salad?

Enjoy it in lettuce wraps, on low-carb bread, with veggie sticks, or over a bed of mixed greens.

9. Can I add cheese?

Sure! Crumbled feta or shredded cheddar are great low-carb options to mix in.

10. How do I make the eggs easier to peel?

Use slightly older eggs and cool them in an ice bath immediately after boiling to make peeling easier.

Conclusion

This Keto Avocado Egg Salad is a creamy, flavorful dish that’s perfect for a quick and satisfying meal. Packed with healthy fats, protein, and fresh ingredients, it’s a nutritious choice that fits seamlessly into a keto or low-carb lifestyle. Try it today and enjoy a deliciously healthy twist on a classic favorite!

Print