Keto Avocado Egg Salad

Name: Keto Avocado Egg Salad
Prep time: 15 min
Cook time: 12 min
Yield: 4

keto low-carb avocado eggs salad healthy fats protein quick lunch

Salads

This creamy, protein-packed salad combines hard-boiled eggs with ripe avocado and fresh herbs, creating a satisfying keto-friendly meal that's rich in healthy fats and perfect for quick lunches or light dinners.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 12

Ingredients

8 whole8 whole large eggs
2 large2 large ripe avocados
60ml1/4 cup mayonnaise (preferably avocado oil based)
10ml2 tsp Dijon mustard
15ml1 tbsp fresh lemon juice
30ml2 tbsp fresh chives, chopped
15ml1 tbsp fresh dill, chopped
2 stalks2 stalks celery, finely diced
1/4 small1/4 small red onion, finely diced
5ml1 tsp kosher salt
2.5ml1/2 tsp freshly ground black pepper
2.5ml1/2 tsp sweet paprika
200g6 cups mixed salad greens (optional, for serving)

Instructions

Place 8 whole8 whole large eggs in a saucepan and cover with cold water by 2.5cm (1 inch). Bring to a boil over high heat.
Once boiling, remove from heat, cover, and let stand for 12 minutes for perfectly cooked yolks.
Transfer eggs to an ice bath and let cool for 5 minutes. Peel and roughly chop into bite-sized pieces.
Cut 2 large2 large ripe avocados in half, remove pits, and dice into 1cm (1/2-inch) pieces.
In a large bowl, gently mash half the avocado with a fork, leaving some chunks for texture.
Add 60ml1/4 cup mayonnaise (preferably avocado oil based), 10ml2 tsp Dijon mustard, and 15ml1 tbsp fresh lemon juice to the mashed avocado and mix until creamy.
Gently fold in chopped eggs, remaining diced avocado, 30ml2 tbsp fresh chives, 15ml1 tbsp fresh dill, 2 stalks2 stalks celery, and 1/4 small1/4 small red onion.
Season with 5ml1 tsp kosher salt, 2.5ml1/2 tsp freshly ground black pepper, and 2.5ml1/2 tsp sweet paprika. Taste and adjust seasoning as needed.
Serve immediately over 200g6 cups mixed salad greens (optional or enjoy on its own. Can also be served in lettuce cups or with cucumber slices.

Ingredients

id: large_eggs metric: 8 whole imperial: 8 whole name: large eggs
id: ripe_avocados metric: 2 large imperial: 2 large name: ripe avocados
id: mayonnaise metric: 60ml imperial: 1/4 cup name: mayonnaise (preferably avocado oil based)
id: dijon_mustard metric: 10ml imperial: 2 tsp name: Dijon mustard
id: lemon_juice metric: 15ml imperial: 1 tbsp name: fresh lemon juice
id: fresh_chives metric: 30ml imperial: 2 tbsp name: fresh chives, chopped
id: fresh_dill metric: 15ml imperial: 1 tbsp name: fresh dill, chopped
id: celery metric: 2 stalks imperial: 2 stalks name: celery, finely diced
id: red_onion metric: 1/4 small imperial: 1/4 small name: red onion, finely diced
id: salt metric: 5ml imperial: 1 tsp name: kosher salt
id: black_pepper metric: 2.5ml imperial: 1/2 tsp name: freshly ground black pepper
id: paprika metric: 2.5ml imperial: 1/2 tsp name: sweet paprika
id: mixed_greens metric: 200g imperial: 6 cups name: mixed salad greens (optional, for serving)

Instructions

Place {large_eggs} in a saucepan and cover with cold water by 2.5cm (1 inch). Bring to a boil over high heat.
Once boiling, remove from heat, cover, and let stand for 12 minutes for perfectly cooked yolks.
Transfer eggs to an ice bath and let cool for 5 minutes. Peel and roughly chop into bite-sized pieces.
Cut {ripe_avocados} in half, remove pits, and dice into 1cm (1/2-inch) pieces.
In a large bowl, gently mash half the avocado with a fork, leaving some chunks for texture.
Add {mayonnaise}, {dijon_mustard}, and {lemon_juice} to the mashed avocado and mix until creamy.
Gently fold in chopped eggs, remaining diced avocado, {fresh_chives}, {fresh_dill}, {celery}, and {red_onion}.
Season with {salt}, {black_pepper}, and {paprika}. Taste and adjust seasoning as needed.
Serve immediately over {mixed_greens} or enjoy on its own. Can also be served in lettuce cups or with cucumber slices.

Tips

Perfect Hard-Boiled Eggs: The ice bath stops cooking immediately and makes peeling easier. Fresh eggs are harder to peel than week-old eggs.

Avocado Ripeness: Use avocados that yield slightly to pressure but aren't mushy. They should be creamy but hold their shape when diced.

Texture Balance: Mash only half the avocado to create a creamy base while keeping some chunks for texture contrast.

Lemon Juice: The acid prevents avocado from browning and adds bright flavor. Don't skip this ingredient.

Make-Ahead: Best eaten immediately, but can be stored refrigerated for up to 1 day. Press plastic wrap directly onto surface to prevent browning.

Carb Count: Approximately 4g net carbs per serving, making it ideal for ketogenic diets.

Serving Options: Enjoy in lettuce wraps, on cucumber rounds, or simply with a fork for a satisfying keto meal.

Protein Boost: Each serving provides about 12g of protein from the eggs, making it a complete keto-friendly meal.