Description

This Keto Avocado Egg Salad is a creamy, low-carb dish perfect for a quick lunch or snack. It combines hard-boiled eggs and ripe avocado for a deliciously healthy salad. Packed with healthy fats and protein, it’s ideal for those following a ketogenic diet. Plus, it’s incredibly easy to make and takes only a few minutes to prepare.

Ingredients

Scale

6 large eggs, hard-boiled and peeled
2 ripe avocados, peeled, pitted, and diced
1 tablespoon mayonnaise (optional for extra creaminess)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh chives, chopped
Salt and pepper, to taste
Paprika or chili flakes (optional, for garnish)

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Instructions

Boil the eggs: Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for 9–10 minutes. Remove the eggs, cool them under cold water, then peel and chop them.
Mash the avocado: In a mixing bowl, mash the avocados with a fork until smooth but still slightly chunky.
Combine ingredients: Add the chopped eggs, mayonnaise (if using), mustard, lemon juice, and chives to the mashed avocado. Stir to combine.
Season: Add salt and pepper to taste. If desired, garnish with paprika or chili flakes for a bit of heat.
Serve: Serve the egg salad on its own, in lettuce wraps, or with low-carb crackers.

Notes

For extra flavor, add a pinch of garlic powder or some chopped pickles.
If you prefer a smoother texture, blend the avocado and mayo in a food processor before mixing with the eggs.
This salad can be stored in an airtight container in the fridge for up to 2 days.