Description
This Keto Avocado Egg Salad is a creamy, low-carb, and paleo-friendly dish perfect for quick lunches or snacks. Combining the richness of ripe avocado with chopped hard-boiled eggs and tangy mustard mayo, it delivers a satisfying, nutrient-dense option that fits perfectly into ketogenic and low-carb diets.
Ingredients
Scale
Eggs
- 4 large hard-boiled eggs, peeled and chopped
Avocado Mixture
- 1 large ripe avocado, peeled and mashed
- 1 tbsp keto-friendly mayonnaise
- 1 tsp yellow or Dijon mustard
- 1 tbsp finely chopped red onion
- 1 tsp lemon juice (or lime juice)
- Salt and black pepper, to taste
- Optional add-ins: paprika, chopped dill, or everything bagel seasoning
Instructions
- Prep the Eggs: Peel and chop hard-boiled eggs. If eggs were just cooked, set aside to cool fully before chopping to ensure proper texture.
- Mash the Avocado: In a bowl, mash the avocado using a fork or masher. Leave some texture if preferred for a more rustic salad.
- Flavor Base: Add mayonnaise, mustard, lemon juice, red onion, salt, and black pepper to the mashed avocado. Mix thoroughly until the mixture is creamy and smooth.
- Combine Eggs: Fold the chopped eggs gently into the avocado mixture to avoid over-mashing them, preserving their shape and texture.
- Taste and Serve: Adjust seasoning if needed. Serve the egg salad immediately or chill in the refrigerator for about 20 minutes to allow flavors to meld together.
Notes
- Use ripe avocado for the creamiest texture and best flavor.
- Hard-boil eggs perfectly by cooking for about 9-12 minutes, then cooling quickly in ice water to prevent overcooking.
- Feel free to customize with optional spices like paprika, dill, or everything bagel seasoning for extra flavor.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days for best freshness.
- Serve on keto-friendly bread, lettuce wraps, or enjoy as a dip with raw vegetables.
