Keto Avocado Egg Salad
A creamy, tangy keto avocado egg salad that's quick to prepare and perfect for low-carb lunches or brunches.
Ingredients
Main Ingredients
- 2 pieces ripe avocados Choose ripe-but-firm avocados for best texture.
- 4 pieces hard-boiled eggs Use older eggs for easier peeling.
Dressing and Seasoning
- 2 tablespoons mayonnaise Use full-fat mayo for keto.
- 1 tablespoon Dijon mustard Substitute yellow mustard for milder flavor.
- 1 tablespoon lemon juice Fresh lemon juice helps prevent browning.
- to taste salt
- to taste pepper
Garnish (Optional)
- chopped to taste chives or green onions For garnish.
Instructions
Preparation
- Cut the avocados in half and remove the pits. Scoop the flesh into a medium mixing bowl.
- Mash the avocados with a fork until mostly smooth — leave a little texture if you like bites of avocado.
- Chop the hard-boiled eggs into roughly 1/2-inch pieces and add them to the bowl.
Mixing
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir gently until everything is combined.
- Taste and adjust seasoning — more lemon brightens, more mayo makes it creamier.
Serving
- Sprinkle chopped chives or green onions on top if desired.
- Serve right away or chill for 20–30 minutes to meld flavors.
Notes
This salad is best served cold or at room temperature. Avoid microwaving as it ruins texture. Store avocado mash and chopped eggs separately for best color and texture if prepping ahead.