Keto Avocado Egg Salad Recipe

This Keto Avocado Egg Salad is a creamy and delicious low-carb dish perfect for a quick lunch or side dish. The combination of ripe avocado and hard-boiled eggs creates a rich and satisfying texture, while the simple seasoning adds just the right amount of flavor. This salad is both healthy and filling, making it an excellent option for those following a keto or low-carb diet.

Why You’ll Love This Recipe

• Low-carb and keto-friendly: This salad is high in healthy fats and low in carbohydrates, making it a perfect meal for anyone on a keto or low-carb diet.
• Quick and easy: With just a few simple ingredients and minimal prep, this recipe can be made in under 15 minutes.
• Great for meal prep: This avocado egg salad can be prepared in advance and stored for quick, ready-to-eat meals throughout the week.
• Nutritious: Avocados provide healthy fats and fiber, while eggs are packed with protein and essential nutrients.
• Versatile: Enjoy it as a sandwich filling, dip, or on its own.

Ingredients

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

• Hard-boiled eggs
• Ripe avocados
• Mayonnaise
• Dijon mustard
• Lemon juice
• Salt
• Black pepper
• Chopped fresh herbs (optional, such as parsley or chives)

Directions

1. Boil the eggs: Begin by hard-boiling the eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for about 10-12 minutes. After that, transfer the eggs to an ice bath to cool, then peel.
2. Prepare the avocado: While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a large bowl.
3. Mash the avocado: Using a fork, mash the avocado to your desired consistency. If you prefer a chunkier texture, leave some pieces intact.
4. Chop the eggs: Peel the hard-boiled eggs and chop them into small pieces.
5. Mix the salad: Add the chopped eggs to the bowl with the mashed avocado. Stir in mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
6. Add herbs: If using, fold in chopped fresh herbs for extra flavor.
7. Serve: Enjoy immediately or refrigerate for later use.

Servings and Timing

• Servings: This recipe typically serves 4.
• Prep time: 10 minutes
• Cook time: 10-12 minutes (to boil the eggs)
• Total time: 20-25 minutes

Variations

• Bacon avocado egg salad: Add crumbled cooked bacon for an extra layer of flavor and a crispy texture.
• Spicy version: Add diced jalapeño or a dash of hot sauce for a spicy kick.
• Greek yogurt option: Substitute mayonnaise with Greek yogurt for a lighter version.
• Add crunch: Incorporate chopped celery, red onion, or cucumber for added crunch and freshness.
• Vegan version: Swap out the eggs for tofu and the mayonnaise for a vegan-friendly alternative.

Storage/Reheating

• Storage: Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days. To prevent browning, press plastic wrap directly onto the surface of the salad.
• Reheating: This dish is best served cold or at room temperature, so reheating isn’t necessary. However, if you want it slightly warmed, you can let it sit at room temperature for 10-15 minutes before serving.

FAQs

1. How do I keep the avocado from turning brown in this salad?

To minimize browning, add lemon juice to the salad and store it with plastic wrap pressed directly against the surface.

2. Can I make this salad ahead of time?

Yes, you can make this salad up to a day in advance. Just be sure to store it properly to prevent browning.

3. Is this salad suitable for meal prep?

Yes! You can prepare it in advance and store it in individual containers for quick and easy meals throughout the week.

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

Yes, lime juice works just as well and adds a slightly different flavor.

5. Can I add other vegetables to this salad?

Absolutely! Chopped celery, cucumber, or red onion are great additions for extra crunch and flavor.

6. How long does avocado egg salad last in the fridge?

It will last up to 2 days in the fridge, though it’s best consumed within 24 hours for optimal freshness.

7. What kind of avocado should I use?

Use a ripe avocado that’s slightly soft to the touch but not mushy for the best texture.

8. Can I use store-bought hard-boiled eggs?

Yes, using store-bought hard-boiled eggs can save time and make this recipe even quicker.

9. Is there a dairy-free option for this salad?

Yes, this recipe is naturally dairy-free, but make sure your mayonnaise is dairy-free as well.

10. Can I freeze avocado egg salad?

Freezing is not recommended as the texture of the avocado will change and become watery when thawed.

Conclusion

Keto Avocado Egg Salad is a delicious and nutritious recipe that’s easy to make and perfect for those on a low-carb or keto diet. With just a few simple ingredients, you can have a satisfying and versatile dish ready in no time. Whether you’re meal prepping, looking for a quick lunch, or seeking a healthy snack, this salad is a great option that you’ll want to make again and again.

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