Looking for a lunch that feels luxurious yet comes together in just minutes? Keto Avocado Egg Salad is your answer! This creamy, vibrant dish balances the richness of ripe avocado with the satisfying bite of hard-boiled eggs, all brought together with a hint of tangy mustard and a zesty hit of lemon. With every forkful, you’ll enjoy a colorful, naturally low-carb meal that’s as at home in a lettuce cup as it is crowned on your favorite low-carb toast. Whether you’re meal prepping or craving a quick, wholesome bite, Keto Avocado Egg Salad is destined to become your new go-to.

Keto Avocado Egg Salad Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple ingredients to create something truly special. Each one plays an important role: creamy avocado lends richness, eggs offer satisfying protein, fresh chives brighten things up, and that dash of lemon juice keeps the flavors fresh and lively.

Hard-boiled eggs: Four eggs, peeled and chopped, deliver protein and make the salad hearty and filling.
Ripe avocado: The creamy heart of this recipe; make sure it’s ripe for easy mashing and beautiful green color.
Mayonnaise: Just two tablespoons gives the salad its signature creaminess and ties everything together.
Dijon mustard: Adds a subtle tang that enlivens the flavors without overpowering them.
Lemon juice: Brightens the entire salad and helps keep the avocado from browning.
Garlic powder: Just a pinch for gentle flavor and depth—freshly mashed for best results!
Salt: Essential for waking up all the flavors in the dish.
Black pepper: Brings a subtle bite and aromatic warmth.
Chopped fresh chives or green onions: For a crisp, fresh pop of flavor and a gorgeous green finish.

How to Make Keto Avocado Egg Salad

Step 1: Mash the Avocado

Place your peeled, pitted, and diced avocado in a medium mixing bowl. With a fork, gently mash the avocado until mostly smooth, leaving behind a few small pieces. Those little chunks give the Keto Avocado Egg Salad its signature texture, so don’t be afraid to keep things a bit rustic!

Step 2: Add Eggs and the Creamy Elements

Toss the chopped hard-boiled eggs into the bowl with the avocado. Add mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. These creamy and zesty ingredients meld beautifully with the eggs and avocado, transforming them into a harmonious, flavor-packed salad.

Step 3: Gentle Mixing is Key

Using a spatula or large spoon, fold everything together until just combined. The magic of Keto Avocado Egg Salad lies in its creamy-yet-chunky texture, so mix with a light hand to retain some shape in the eggs and avocado.

Step 4: Stir in Fresh Chives or Green Onions

Now sprinkle in those chopped chives or green onions for a final pop of color and freshness. Give everything one last gentle stir, then taste and adjust the seasoning as needed.

Step 5: Chill or Serve Right Away

You can dive in immediately or cover the bowl tightly with plastic wrap (pressing it directly onto the salad’s surface) if you’d like to chill the mixture for later. This not only intensifies the flavors but keeps the avocado beautifully green.

How to Serve Keto Avocado Egg Salad

Garnishes

A sprinkle of extra fresh chives or green onions elevates the look and flavor instantly. For an added twist, try a pinch of smoked paprika, a few black sesame seeds, or thin slices of radish for a splash of peppery crunch.

Side Dishes

Keto Avocado Egg Salad loves to be paired with fresh, crisp accompaniments. Sliced cucumbers, colorful bell peppers, or a handful of baby spinach on the side add crunch and freshness. For lunch, nestle it in lettuce cups or scoop it onto almond flour crackers for a truly satisfying meal.

Creative Ways to Present

Scoop the salad into halved avocado shells for a playful presentation, or pile it high onto low-carb toast for a hearty open-faced sandwich. For parties, spoon it into mini bell peppers, or serve as a dip with an array of crunchy veggie dippers—Keto Avocado Egg Salad will steal the show no matter where you serve it!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Keto Avocado Egg Salad to an airtight container and press a layer of plastic wrap directly on top of the salad before sealing. This helps keep the avocado from turning brown and preserves that freshly made flavor. Enjoy within 24 hours for the best taste and color.

Freezing

Freezing is not recommended for Keto Avocado Egg Salad. Both avocado and hard-boiled eggs change texture when frozen and thawed, resulting in a watery, less than appetizing salad. Your best bet is to make only what you’ll eat within a day.

Reheating

This salad is meant to be enjoyed cold or at room temperature. There’s no need to reheat Keto Avocado Egg Salad—in fact, a chill from the fridge keeps it at its creamy best. If you’ve made it in advance, simply give it a gentle stir before serving to redistribute any dressing that may have settled.

FAQs

Can I make Keto Avocado Egg Salad ahead of time?

Absolutely! Prepare it up to a day in advance. For freshest flavor and color, press plastic wrap right against the surface before refrigerating to keep the avocado from browning. Stir well before serving to revive its creamy texture.

What’s the best way to keep the avocado green?

Lemon juice does wonders to delay browning, and direct contact with plastic wrap keeps air out. If you store the salad tightly covered in the fridge, it should retain its bright color for hours.

Can I add other ingredients or customize it?

Definitely! Keto Avocado Egg Salad is a fantastic foundation. Try diced celery for a crisp bite, a sprinkle of smoked paprika for depth, or swap chives for dill or parsley to change up the flavor. You can even add chopped bacon or a touch of hot sauce to make it your own.

Is this salad suitable for meal prep?

It’s a convenient choice for meal prep, especially if you keep the eggs and avocado separate until just before mixing. This way, you can quickly combine everything when you’re ready to eat, keeping the flavors and colors at their best.

How can I make this dairy-free?

This recipe is already dairy-free, as long as your mayonnaise is free of dairy ingredients (check the label!). The luscious creaminess comes from the avocado and mayo, with no need for yogurt or cheese.

Final Thoughts

Give this irresistible Keto Avocado Egg Salad a try and you’ll never look at classic egg salad the same way again. With its simple ingredients and satisfying flavors, it’s the kind of recipe you’ll want to keep in your weekly rotation. Whether for lunches, meal prep, or a quick snack, this salad is endlessly versatile—and truly delicious!

Keto Avocado Egg Salad Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 20 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 healthy meal. The combination of ripe avocado, hard-boiled eggs, and flavorful seasonings creates a delicious salad that can be enjoyed on its own or as a filling for lettuce wraps or low-carb toast.

Ingredients

Scale

Hard-Boiled Eggs:

4 hard-boiled eggs, peeled and chopped

Avocado Mixture:

1 ripe avocado, peeled, pitted, and diced
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh chives or green onions

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Instructions

Mash Avocado: In a medium bowl, mash the avocado with a fork until mostly smooth, leaving a few small chunks for texture.
Combine Ingredients: Add the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Gently mix until well combined and creamy.
Add Chives: Stir in the chopped chives or green onions. Taste and adjust seasoning if needed.
Serve: Serve immediately or refrigerate for up to 1 day for best flavor and color.

Notes

To prevent avocado browning, press plastic wrap directly against the salad’s surface before refrigerating.
Serve in lettuce cups, on low-carb toast, or as a dip with sliced cucumbers or bell peppers.

Prep Time: 10 minutes
Cook Time: 10 minutes (for eggs)
Category: Salad
Method: No-Cook (after boiling eggs)
Cuisine: American