Keto Avocado Egg Salad

Why make this recipe

This Keto Avocado Egg Salad is a delicious and healthy option for those following a low-carb diet. It combines creamy avocados with protein-packed hard-boiled eggs, making it perfect for lunch or a snack. Plus, it’s quick and easy to prepare, requiring minimal ingredients that you might already have in your kitchen.

How to make Keto Avocado Egg Salad

Ingredients

• 2 ripe avocados
• 4 hard-boiled eggs
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon lemon juice
• ½ cup diced red onion (optional)
• ¼ cup chopped fresh cilantro (optional)

Directions

1. Start by hard boiling the eggs. Once cooled, peel and chop them.
2. In a large bowl, mash the avocados until smooth.
3. Add the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the bowl.
4. If using, fold in the diced red onion and chopped cilantro until everything is well combined.
5. Taste and adjust seasoning as necessary.
6. Serve immediately or refrigerate for later. Enjoy your low-carb lunch!

How to serve Keto Avocado Egg Salad

You can serve this egg salad in a variety of ways. It’s great on its own or can be enjoyed in lettuce wraps for a low-carb option. You can also pair it with some fresh veggies or whole-grain crackers for a crunchy snack.

How to store Keto Avocado Egg Salad

To store leftover avocado egg salad, place it in an airtight container in the refrigerator. It’s best to eat it within 1 to 2 days for optimal freshness. Keep in mind that the avocados may brown slightly, so adding a layer of lemon juice can help preserve the color longer.

Tips to make Keto Avocado Egg Salad

• Make sure your avocados are ripe for the best flavor and creaminess.
• Customize the seasoning to your taste. Try adding garlic powder or a dash of hot sauce for an extra kick.
• If you want a bit more crunch, consider adding diced celery or bell peppers.

Variation

You can easily change up this salad by adding other ingredients like cooked bacon for extra flavor, or swapping the Dijon mustard for your favorite mustard type. For a spicy twist, add jalapeños or more hot sauce.

FAQs

Can I use canned eggs for this recipe?
Canned eggs are not common, but you can use any eggs you have on hand. Just make sure they are cooked properly.

Is this recipe gluten-free?
Yes, this Keto Avocado Egg Salad is naturally gluten-free, making it a great option for anyone on a gluten-free diet.

How long does this salad last in the fridge?
This salad is best enjoyed within 1 to 2 days. After that, the texture may change as the avocado can brown and become mushy.

Enjoy making and eating this simple and delicious Keto Avocado Egg Salad!

Keto Avocado Egg Salad

A delicious low-carb salad combining creamy avocados and protein-packed hard-boiled eggs, perfect for lunch or a snack.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Lunch, Snack

Cuisine: Keto, Low-Carb

Calories: 280

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces ripe avocados Make sure they are ripe for best flavor.
• 4 pieces hard-boiled eggs Cooked and cooled.
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard Can be substituted with your favorite mustard.
• 1 tablespoon lemon juice Helps prevent browning of the avocado.
• Salt and pepper to taste Adjust according to your preference.

Optional Ingredients

• ½ cup diced red onion Optional for added flavor.
• ¼ cup chopped fresh cilantro Optional for additional freshness.

Method

 

Preparation

1. Start by hard boiling the eggs. Once cooled, peel and chop them.
2. In a large bowl, mash the avocados until smooth.
3. Add the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the bowl.
4. If using, fold in the diced red onion and chopped cilantro until everything is well combined.
5. Taste and adjust seasoning as necessary.
6. Serve immediately or refrigerate for later.

Notes

For serving, enjoy on its own, in lettuce wraps, or with fresh veggies and whole-grain crackers. To store leftovers, place in an airtight container in the refrigerator and consume within 1 to 2 days.