This Keto Avocado Egg Salad is a creamy, delicious, and nutrient-packed dish perfect for a low-carb lifestyle. Made with ripe avocados, hard-boiled eggs, and a tangy dressing, this easy recipe is a great choice for a quick lunch, snack, or side dish. Ready in minutes and full of healthy fats and protein, it’s a satisfying meal that keeps you energized throughout the day.
- 6 large eggs (hard-boiled, peeled, and chopped)
- 2 medium avocados (ripe, peeled, and diced)
- 0.25 cup mayonnaise (preferably keto-friendly)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 0.5 tsp garlic powder
- 0.25 tsp salt (adjust to taste)
- 0.25 tsp black pepper (freshly ground)
- 0.25 cup red onion (finely diced)
- 2 tbsp fresh parsley (chopped)
- 1 Hard-Boil the Eggs
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and let them simmer for 10 minutes. Transfer the eggs to an ice bath to cool before peeling and chopping.
- 2 Prepare the Avocados
Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Dice or mash slightly, depending on your desired consistency.
- 3 Mix the Ingredients
Add the chopped eggs, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the mixing bowl with the avocados.
- 4 Stir and Combine
Gently mix the ingredients until well combined. Adjust seasoning as needed.
- 5 Garnish and Serve
Stir in the red onion and parsley for extra crunch and freshness. Serve immediately or chill before serving.
- For extra flavor, add a dash of paprika or chili flakes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. To prevent browning, press plastic wrap directly onto the surface of the salad.
- Serve with keto-friendly bread, lettuce wraps, or enjoy as is.