Creamy Avocado Keto Egg Salad

This creamy avocado keto egg salad is a fresh take on a classic, combining ripe avocado with hard-boiled eggs for a deliciously satisfying, low-carb meal that's perfect for any time of the day.

Course Lunch

Cuisine American

Keyword avocado egg salad, easy keto lunch, keto egg salad, low-carb egg salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 290kcal

Equipment

Large saucepan
Knife
Cutting board
Mixing bowl
Fork

Ingredients

8 large eggs approximately 56g each
1 ripe avocado approximately 200g
¼ cup mayonnaise 60 ml
1 tablespoon Dijon mustard 15 ml
2 tablespoons freshly squeezed lemon juice 30 ml
¼ cup chopped fresh dill approximately 10g
Salt and pepper to taste
Paprika for garnish (optional)

Instructions

Begin by placing the eggs in a large saucepan. Cover them with cold water by 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs stand in the hot water for 9 to 12 minutes for hard-boiled eggs.
Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
Cut the avocado in half, remove the pit, and scoop out the flesh. In a large bowl, mash the avocado with a fork until smooth.
Add the mayonnaise, Dijon mustard, and lemon juice to the mashed avocado. Stir until well combined.
Fold in the chopped eggs and fresh dill. Season with salt and pepper to taste. Mix gently to combine all ingredients while keeping some egg chunks for texture.
Optionally, sprinkle with paprika for a hint of smokiness and color before serving.
Serve immediately or chill in the refrigerator for an hour to allow flavors to meld.

Notes

For a lighter version, substitute half the mayonnaise with Greek yogurt.

Feel free to add extras like chopped celery or red onion for added crunch and flavor.

This egg salad can be served on a bed of greens, wrapped in lettuce, or as a filling for low-carb keto bread for a satisfying sandwich.

Ensure that the eggs are fully cooled before peeling for easier removal of shells.

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition