Description
Keto Avocado Egg Salad is a creamy, low-carb dish made with chopped hard-boiled eggs and mashed avocado, combined with keto-friendly seasonings. This simple and nutritious salad is perfect for those following a ketogenic diet, providing a filling, heart-healthy meal without refined carbs. It’s quick to make, customizable, and perfect for meal prep or a satisfying lunch.
Ingredients
4–6 hard-boiled eggs (depending on portion size)
1 large ripe avocado, mashed
1–2 tbsp keto-friendly mayonnaise (optional)
1 tsp lemon juice
Salt and pepper, to taste
¼ tsp garlic powder
1 tsp Dijon mustard (optional)
Optional add-ins:
Chopped green onions
Fresh herbs (dill, parsley, or chives)
Celery, chopped
Cucumber, chopped
Hot sauce or chili flakes
Instructions
Boil the Eggs: Place the eggs in a pot, cover with cold water, and bring to a boil. Turn off the heat and let the eggs sit for 10-12 minutes. Cool under cold water, then peel and chop into small pieces.
Prepare the Avocado: Cut the avocado in half, remove the seed, and scoop out the flesh. Mash with a fork until smooth or chunky. Add lemon juice to prevent browning.
Mix the Ingredients: In a large bowl, combine the chopped eggs and mashed avocado. Stir gently to combine.
Season: Add salt, pepper, garlic powder, and Dijon mustard (if using). Adjust seasoning to taste. If desired, add mayonnaise or other optional ingredients like herbs or veggies.
Serve: Serve on lettuce wraps, over greens, with low-carb crackers, or eat straight from the bowl.
Notes
Adjust the texture by mashing the avocado to your preferred consistency.
Add a pinch of chili flakes or a dash of hot sauce for extra spice.
For a dairy-free option, skip the mayo and use extra avocado or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (only boiling eggs)
- Category: Salad, Keto
- Method: Mixing
- Cuisine: Keto, American