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KETO AVOCADO EGG SALAD RECIPE

Sana Umer
Keto Avocado Egg Salad is a creamy, low-carb twist on classic egg salad, combining ripe avocado and hard-boiled eggs with tangy mayo and fresh herbs. It’s perfect for keto diets and quick, healthy meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 280 kcal

Ingredients
  

  • 6 large eggs hard-boiled and chopped
  • 1 ripe avocado peeled and mashed
  • ¼ cup mayonnaise preferably avocado or olive oil-based
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh chives or green onions
  • Salt and pepper to taste

Instructions
 

Prepare Eggs:

  • Hard boil eggs, cool, peel, and chop.

Mix Ingredients:

  • In a bowl, combine mashed avocado, mayonnaise, lemon juice, and Dijon mustard until smooth.

Combine:

  • Fold in chopped eggs and chives. Season with salt and pepper to taste.

Serve:

  • Serve chilled as a sandwich filling, over greens, or with keto-friendly crackers.

Notes

  • Make Ahead: Store in an airtight container for up to 2 days.
  • Variations: Add crispy bacon or chopped celery for extra texture.
  • Serving Suggestions: Great on lettuce wraps or as a dip.
  • Allergy-Friendly: Dairy-free and gluten-free.
Keyword avocado salad, creamy egg salad, easy keto recipe, healthy keto lunch, low carb egg salad