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Keto Avocado Egg Salad: The Ultimate Low-Carb Recipe

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Creamy and delicious keto avocado egg salad! A healthy and satisfying meal perfect for lettuce wraps, sandwiches, or eating straight from the bowl.

Ingredients

Scale
  • 3 large, ripe avocados
  • 6 large eggs, hard-boiled and peeled
  • 1/4 cup mayonnaise (preferably avocado oil mayo)
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon sea salt, or to taste
  • 2 tablespoons chopped fresh cilantro or parsley (optional)
  • 2 slices cooked bacon, crumbled (optional)
  • Keto-friendly bread, lettuce wraps, or cucumber slices for serving (optional)

Instructions

  1. Prepare the Eggs: If not using pre-cooked eggs, follow the instructions in the notes to hard-boil eggs.
  2. Prep the Avocados: Cut the avocados in half lengthwise and remove the pits. Scoop out the avocado flesh into a medium-sized bowl.
  3. Mash the Avocados: Using a fork, mash the avocados to your desired consistency (mostly smooth with some small chunks).
  4. Chop the Eggs: Roughly chop the hard-boiled eggs and add them to the bowl with the mashed avocado.
  5. Add the Remaining Ingredients: Add the mayonnaise, red onion, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper to the bowl. Add cilantro/parsley and bacon, if using.
  6. Gently Combine: Gently stir all the ingredients together until well combined. Be careful not to overmix.
  7. Taste and Adjust Seasoning: Taste the avocado egg salad and adjust the seasoning as needed.
  8. Chill (Optional): For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving.

Notes

  • Hard-Boiled Egg Instructions:
    1. Place eggs in a saucepan in a single layer.
    2. Cover with cold water (about an inch above the eggs).
    3. Bring to a rolling boil over medium-high heat.
    4. Turn off the heat, cover the saucepan, and let sit for 10-12 minutes (10 for slightly softer yolks, 12 for firmer).
    5. Drain the hot water and immediately run cold water over the eggs until cool enough to handle.
    6. Peel the eggs under running water.
  • Use ripe avocados that are slightly soft to the touch.
  • Don’t overmix the salad.
  • For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
  • Add 1/4 cup of finely diced celery for crunch (optional).
  • Experiment with different herbs like dill, chives, or tarragon.
  • Make it ahead, but squeeze extra lemon juice over the salad and cover tightly with plastic wrap to prevent browning.
  • Adjust the mayonnaise amount or substitute with Greek yogurt or sour cream for a lighter salad.
  • Use dairy-free mayonnaise for a dairy-free version.

Find it online: https://anasrecipes.com/keto-avocado-egg-salad/