Keto Avocado Egg Salad Recipe
This creamy, keto-friendly avocado egg salad is packed with healthy fats and protein. Made with simple ingredients, it’s a quick, nutritious meal or snack that’s perfect for low-carb diets. Enjoy it on its own, in a lettuce wrap, or with keto-friendly crackers.
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad, Snack
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 6 large hard-boiled eggs, peeled and chopped
- 2 ripe avocados, mashed
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp paprika (optional)
- Salt and black pepper, to taste
- 2 tbsp chopped fresh chives or parsley (optional, for garnish)
Instructions
- Prepare the Base:
- In a medium mixing bowl, mash the avocados with the lemon juice until smooth (or leave slightly chunky if you prefer texture).
- Mix the Dressing:
- Stir in the mayonnaise, Dijon mustard, garlic powder, and paprika. Mix until fully combined.
- Add the Eggs:
- Gently fold in the chopped hard-boiled eggs. Season with salt and pepper to taste. Adjust the consistency with more mayonnaise if desired.
- Garnish and Serve:
- Sprinkle with chopped chives or parsley for added flavor and freshness. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Because of the avocado, the salad may darken slightly but will still be delicious.
- For extra flavor, add diced crispy bacon or chopped dill pickles.
- Make it spicy by adding a pinch of cayenne pepper or diced jalapeños.
Find it online: https://ukfinda.com/keto-avocado-egg-salad-recipe/