Keto Avocado Egg Salad
Keto avocado egg salad is a creamy, low-carb twist on the classic, blending hard-boiled eggs with rich mashed avocado instead of relying on mayo alone. The avocado adds buttery body and healthy fats while keeping the dish bright and fresh. Enjoy it scooped onto lettuce leaves, in a low-carb wrap, or straight from the bowl.
- ⏱ 15 min
- 📊 easy
- 🍽 For Two
Ingredients
- 4 eggs
- 1 avocado
- 1 tbsp lemon juice
- 1 tbsp mayonnaise
- 1 tbsp chives
Instructions
- Place the eggs in a saucepan, cover with cold water, bring to a boil, then turn off the heat and let them sit covered for 10 to 12 minutes.
- Transfer the eggs to a bowl of ice water for 5 minutes, which stops the cooking and makes the shells easier to peel.
- Peel and chop the eggs into bite-sized pieces and place them in a mixing bowl.
- Halve the avocado, scoop the flesh into the bowl, and mash it lightly with a fork until creamy but still a little chunky.
- Add lemon juice, a spoonful of mayonnaise, salt, and pepper, then fold everything together until evenly combined.
- Taste and adjust the seasoning, then serve immediately over lettuce or chill briefly before serving.
💡 Chef's tip
Toss the diced avocado with a little lemon juice as soon as you cut it, which slows browning and keeps the salad looking fresh and green for longer.
Avocado replaces most of the mayonnaise here, cutting the carbs and adding healthy fats that keep this salad keto-friendly and satisfying.
Nutrition (per serving)
- Calories: 320 kcal
- Protein: 16 g
- Carbs: 6 g
- Fat: 26 g
