If you’re looking for a quick, nourishing, and absolutely irresistible low-carb meal, you’re going to fall head over heels for Keto Avocado Egg Salad! This vibrant dish blends creamy avocado with protein-packed eggs, zesty lemon, and just the right kick from Dijon mustard, plus a pinch of chives for that fresh, herby finish. Whether you’re meal-prepping for busy days or craving a healthy, flavor-packed lunch, Keto Avocado Egg Salad fits the bill every single time!

Keto Avocado Egg Salad Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how delightfully simple these ingredients are! Each one brings its own special magic: from the richness of perfectly boiled eggs to the buttery smoothness of ripe avocado. Every component plays a role in creating a salad with color, creaminess, crunch, and vibrant taste. Here’s what you’ll need:

Hard-boiled eggs: Four large eggs, chopped for plenty of satisfying protein and a classic egg salad texture.
Ripe avocado: One whole avocado, peeled, pitted, and diced; it adds creaminess and healthy fats.
Mayonnaise: Two tablespoons for that luscious, crave-worthy bite (use your favorite keto-friendly mayo).
Dijon mustard: One teaspoon for subtle tang and a pop of depth that keeps things exciting.
Lemon juice: One tablespoon to brighten up the flavors and keep the avocado gorgeously green.
Fresh chives: One tablespoon, chopped (optional); these add fresh color and a little oniony zing.
Salt and pepper: Simply to taste! Essential for balancing everything out and amping up the flavor.

How to Make Keto Avocado Egg Salad

Step 1: Mash the Avocado

Start by placing the diced avocado into a medium mixing bowl. With a fork, gently mash it until mostly smooth but still with a few small, buttery chunks here and there. You want a creamy base that leaves just a whisper of avocado texture peeking through each bite!

Step 2: Add the Eggs

Drop in your chopped hard-boiled eggs. They’ll bring structure and a rich, satisfying protein punch to the salad. Don’t be afraid to keep some larger pieces — it makes every bite pleasantly hearty and not mushy.

Step 3: Mix in the Flavor Makers

Spoon in the mayonnaise, Dijon mustard, lemon juice, and chives. Gently stir everything together, letting these extra touches weave their way through your mashed avocado and chopped eggs. The lemon juice brightens up the flavors while the mustard adds pep and zing; chives (if you’re using them) give a fresh pop of color and taste. Be careful not to overmix so you keep a lovely chunky texture.

Step 4: Season and Taste

This is where you’ll season with salt and freshly ground black pepper. Give the Keto Avocado Egg Salad a gentle toss, taste, and adjust the seasoning as you like. Sometimes an extra dash of pepper can make all the difference!

Step 5: Chill or Serve

Serve your Keto Avocado Egg Salad straight away for the freshest flavor, or pop it in the fridge to let the flavors mingle even more. If you’re making it ahead, just be sure to keep it well covered — it’ll stay delicious and vibrant for up to two days.

How to Serve Keto Avocado Egg Salad

Garnishes

A sprinkle of extra chives, a few thinly sliced radishes, or even a dusting of paprika can make your Keto Avocado Egg Salad look just as fabulous as it tastes. For added crunch, some chopped celery or red onion stirred in at the end is simply divine!

Side Dishes

This salad pairs beautifully with crisp lettuce leaves, making guilt-free wraps in seconds. Try it alongside sliced cucumbers or crunchy bell pepper strips if you want to keep things ultra-light. If you have a favorite keto-friendly bread, build a seriously satisfying open-faced sandwich!

Creative Ways to Present

If you’re entertaining (or just feeling fancy), scoop the Keto Avocado Egg Salad into halved avocados or hollowed-out tomatoes for individual servings. It’s also lovely dolloped atop microgreens for a pretty salad bowl, or even nestled in endive leaves for chic little low-carb boats.

Make Ahead and Storage

Storing Leftovers

Store any leftover Keto Avocado Egg Salad in an airtight container in the refrigerator. Since the avocado can brown over time, pressing a piece of plastic wrap directly onto the surface before sealing the lid can help preserve its color and freshness. Enjoy within two days for the best flavor and texture!

Freezing

Freezing isn’t recommended for this salad, as avocado and eggs both change texture after thawing — they can become watery or grainy. For best results, make only what you’ll eat within a couple of days, and savor every fresh bite!

Reheating

Keto Avocado Egg Salad is designed to be enjoyed cold or at room temperature, so reheating isn’t necessary (or advisable). Simply remove from the fridge about 15 minutes before serving to take off the chill, and it’ll be just right.

FAQs

Can I make Keto Avocado Egg Salad ahead of time?

Absolutely! Prep your salad the day before, but if you want to keep the avocado extra fresh and green, consider adding the lemon juice last and pressing plastic wrap right onto the surface before refrigerating.

What can I use instead of mayonnaise?

You can swap in full-fat Greek yogurt or even mashed cottage cheese for a lighter, tangy twist, or use an avocado-based mayo for extra creaminess while still keeping it keto.

Is this salad dairy-free?

Yes, if you use a dairy-free mayo, Keto Avocado Egg Salad is completely dairy-free, making it friendly for a variety of dietary restrictions.

Can I add other mix-ins for more crunch or flavor?

Definitely! Try diced celery for crunch, red onion for depth, or even a sprinkle of smoked paprika for a flavor boost. Feel free to personalize it to your taste!

How do I keep the avocado from browning?

The lemon juice in the recipe helps a lot, but storing your salad with plastic wrap pressed directly onto the surface will really help maintain that gorgeous green color.

Final Thoughts

Whether you’re seeking a healthier lunch, a make-ahead snack, or a crowd-pleasing picnic idea, Keto Avocado Egg Salad brings so much to the table. Give it a try — I can’t wait for you to discover just how delicious and satisfying this easy keto favorite really is!

Keto Avocado Egg Salad Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

This Keto Avocado Egg Salad is a creamy and satisfying low-carb dish perfect for a quick and easy meal. Packed with protein and healthy fats, it’s a delicious option for a light lunch or snack.

Ingredients

Scale

Ingredients:

4 large hard-boiled eggs (chopped)
1 ripe avocado (peeled, pitted, and diced)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh chives (optional)
salt and pepper to taste

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Instructions

In a medium bowl, mash the avocado: Mash the avocado until mostly smooth with some small chunks remaining.
Add eggs and other ingredients: Add the chopped eggs, mayonnaise, Dijon mustard, lemon juice, and chives. Gently stir to combine, being careful not to overmix.
Season and serve: Season with salt and pepper to taste. Serve immediately or refrigerate for up to 2 days.