If you’re on the hunt for a creamy, satisfying lunch that doesn’t skimp on flavor or nutrition, this Keto Avocado Egg Salad is about to be your new go-to favorite. Imagine luscious avocado, rich hard-boiled eggs, and tangy Dijon mustard mingling together with the brightness of lemon and chives—all in a delightfully low-carb, high-protein bowl. Whether you scoop it onto crisp lettuce leaves, tuck it into keto bread, or simply enjoy it on its own, this salad is a feel-good dish you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about Keto Avocado Egg Salad is how brilliantly it comes together with a handful of staple ingredients. Each component delivers a little magic, from creaminess and zest to crunch and color—let’s unpack what goes into this crave-worthy creation!
- Hard-boiled eggs (4, chopped): The star protein; their richness and subtle flavor shine in this recipe.
- Ripe avocado (1, peeled and diced): Infuses creamy texture, heart-healthy fats, and that signature green hue.
- Mayonnaise (2 tablespoons): Adds silkiness and extra flavor—feel free to use a keto-friendly version.
- Dijon mustard (1 teaspoon): Brings a gentle tang and just enough complexity to elevate the mix.
- Lemon juice (1 tablespoon): Brightens up the avocado and prevents it from browning.
- Fresh chives (1 tablespoon, chopped): Offers pops of mild onion flavor and a dash of color.
- Garlic powder (1/4 teaspoon): Introduces warm, mellow depth without overpowering the fresh flavors.
- Salt (1/4 teaspoon): Highlights all the ingredients, making their flavors shine.
- Black pepper (1/8 teaspoon): Gives just the right whisper of spice to balance it all out.
How to Make Keto Avocado Egg Salad
Step 1: Mash the Avocado with Lemon Juice
Start by grabbing a medium-sized mixing bowl and adding your diced avocado along with the lemon juice. Use a fork to mash the avocado until it’s mostly smooth but still has some small, enticing chunks—this gives your Keto Avocado Egg Salad a wonderful texture and visual appeal.
Step 2: Combine the Ingredients
Next, gently fold in your chopped hard-boiled eggs. Add the mayonnaise, Dijon mustard, chopped chives, garlic powder, salt, and black pepper. The key here is to stir everything together just until well combined—be careful not to overmix, as you want to keep some egg and avocado pieces intact for that perfect bite.
Step 3: Taste and Adjust Seasonings
Once mixed, take a little taste. This is the fun part! Adjust the salt, pepper, or even lemon juice as needed to suit your personal preference. Every batch of eggs and avocado has its own unique character, so a quick tweak here or there makes your Keto Avocado Egg Salad absolutely perfect.
Step 4: Chill and Serve
Pop your bowl in the fridge for 10 to 15 minutes if you like your salad extra cold and refreshing. Serving it chilled not only enhances the flavors but also keeps everything crisp—ready to be piled onto lettuce wraps, keto bread, or simply enjoyed by the spoonful.
How to Serve Keto Avocado Egg Salad
Garnishes
Dress up your Keto Avocado Egg Salad with a shower of extra chopped chives, a sprinkle of freshly cracked black pepper, or even a few slices of radish for crunch and color. If you want a burst of heat, a dusting of smoked paprika or a few chili flakes adds a playful twist.
Side Dishes
This salad plays well with many sides. Try serving it alongside crisp cucumber sticks, cherry tomatoes, or a handful of mixed greens. For a heartier plate, pair it with keto seed crackers or warm it up with a steaming cup of bone broth for extra comfort.
Creative Ways to Present
Think beyond the bowl! Spoon your Keto Avocado Egg Salad into avocado halves for a fun and elegant appetizer, or use it as a filling for lettuce wraps and roll-ups. It also makes an irresistible topping for grilled portobello mushrooms or can be layered in a mason jar for an easy, on-the-go lunch.
Make Ahead and Storage
Storing Leftovers
To keep your Keto Avocado Egg Salad fresh, press a piece of plastic wrap directly onto the surface—this minimizes browning from oxidation. Store in an airtight container in the fridge, and enjoy within 24 hours for the best color and flavor.
Freezing
Avocado doesn’t freeze particularly well, as it tends to become watery and lose its texture once thawed. For this reason, freezing your Keto Avocado Egg Salad isn’t recommended—fresh is truly best when it comes to this dish.
Reheating
Since this salad is meant to be enjoyed chilled or at room temperature, there’s no need to reheat it. Just give it a gentle stir to recombine, and dig in straight from the fridge or after letting it sit out for a few minutes.
FAQs
Can I make Keto Avocado Egg Salad ahead of time?
Absolutely! You can boil the eggs and prep the other ingredients in advance, but for peak freshness and color, assemble the salad just before serving or the morning you plan to eat it.
How can I keep the avocado from turning brown?
The lemon juice in the recipe already helps a lot, but pressing plastic wrap directly onto the salad’s surface before covering will help prevent browning. Enjoy within a day for the best results.
Can I add other ingredients to customize it?
Yes, Keto Avocado Egg Salad is fantastically adaptable. Try adding crispy cooked bacon, diced celery, chopped pickles, or even a sprinkle of grated cheese for added flavor and texture.
What kind of mayonnaise should I use?
Any creamy, keto-friendly mayonnaise will work nicely here! Avocado oil mayonnaise, olive oil-based mayo, or classic plain mayonnaise are all great choices, depending on your preference.
Is this salad suitable for meal prepping?
Because of the avocado, Keto Avocado Egg Salad is best enjoyed within 24 hours of making. If you want to meal prep, keep the eggs, dressing, and chopped avocado separate, then combine everything right before your meal.
Final Thoughts
I can’t wait for you to give this Keto Avocado Egg Salad a try. With its creamy decadence and fresh tang, it’s one of those rare recipes that feels both indulgent and energizing. Enjoy every forkful, and don’t hesitate to make it your own—happy cooking!
Print
Keto Avocado Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Lunch, Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Keto Avocado Egg Salad is a creamy and flavorful twist on traditional egg salad. With the richness of avocado and a hint of tangy Dijon mustard, this low-carb, gluten-free dish is perfect for a quick and satisfying lunch or snack.
Ingredients
Hard-Boiled Eggs:
4 eggs, chopped;
Ripe Avocado:
1 avocado, peeled and diced;
Mayonnaise:
2 tablespoons;
Dijon Mustard:
1 teaspoon;
Lemon Juice:
1 tablespoon;
Chives:
1 tablespoon, chopped fresh;
Garlic Powder:
1/4 teaspoon;
Salt:
1/4 teaspoon;
Black Pepper:
1/8 teaspoon
Instructions
- Mash Avocado: In a medium bowl, mash the avocado with lemon juice until mostly smooth, leaving some small chunks for texture.
- Combine Ingredients: Add the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chives, garlic powder, salt, and pepper. Gently fold everything together until well combined.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Serve: Serve chilled on lettuce wraps, keto bread, or enjoy it by the spoonful.
Notes
- Best enjoyed the same day due to avocado browning, but you can press plastic wrap directly against the surface to reduce oxidation.
- Add cooked bacon or diced celery for extra crunch and flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 215mg
