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keto avocado egg salad

Keto Avocado Egg Salad Recipe

Keto Avocado Egg Salad is a creamy, low-carb dish made with ripe avocados and protein-packed eggs. Perfect for a quick lunch, light dinner, or meal prep, this salad is rich in healthy fats, easy to prepare, and full of flavor.
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Prep Time 10 minutes
Cook time (boiling eggs) 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

6 large eggs
2 ripe avocados
2 tbsp mayonnaise (keto-friendly)
1 tsp Dijon mustard
1 tbsp lemon juice (freshly squeezed)
2 tbsp fresh parsley or cilantro, chopped
Salt and black pepper, to taste
Optional: ¼ tsp garlic powder, paprika, or chili flakes for extra flavor

Equipment

  • Medium saucepan (for boiling eggs)
  • Mixing bowl
  • Fork or potato masher
  • Knife and cutting board
  • Spoon or spatula

Method
 

  1. Place the eggs in a pot of water and bring to a boil. Cook for 9–10 minutes until hard-boiled.
  2. Drain, cool in ice water, peel, and chop the eggs.
  3. Slice the avocados, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork.
  4. Add mayonnaise, mustard, and lemon juice to the avocado and mix until creamy.
  5. Fold in the chopped eggs and herbs.
  6. Season with salt, pepper, and optional spices.
  7. Serve immediately or refrigerate for later.

Notes

  • Best enjoyed fresh but can be stored in the refrigerator for up to 2 days in an airtight container.
  • Add toppings like bacon bits, jalapeños, or extra herbs for variety.
  • Serve in lettuce wraps, on keto bread, or as a dip with veggie sticks

Nutritional Information (per serving – based on 4 servings)

  • Calories: ~280
  • Fat: 23g
  • Protein: 12g
  • Carbohydrates: 6g
  • Fiber: 4g
  • Net Carbs: 2g