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Keto Avocado Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 33 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (hard boil eggs included)
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Carb

Description

This Keto Avocado Egg Salad is a creamy, satisfying, and nutritious dish perfect for a low-carb lifestyle. Combining protein-packed hard-boiled eggs with buttery ripe avocados, this salad is dressed in a tangy Dijon mustard and lemon mayonnaise dressing with fresh herbs, making it a flavorful and healthy option for quick lunches or snacks.

Ingredients

Egg Salad Base

  • 6 hard-boiled eggs, peeled and chopped
  • 2 ripe avocados, peeled and diced

Dressing

  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice

Additional Ingredients

  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • Paprika, for garnish (optional)

Instructions

  1. Combine Eggs and Avocados: In a large bowl, gently mix the chopped hard-boiled eggs and diced ripe avocados until well combined but still chunky.
  2. Prepare Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth and fully incorporated, creating a creamy tangy dressing.
  3. Add Dressing: Pour the prepared dressing over the egg and avocado mixture to coat the ingredients evenly.
  4. Add Onion and Parsley: Incorporate the finely chopped red onion and fresh parsley into the bowl to add flavor and texture.
  5. Mix Gently: Carefully fold all the ingredients together to ensure that the dressing fully coats the salad without mashing the avocado or eggs too much.
  6. Season: Season with salt and freshly ground black pepper to taste, adjusting as needed.
  7. Garnish: Optionally, sprinkle a pinch of paprika on top for a touch of color and subtle smoky flavor.
  8. Serve or Chill: Serve the salad immediately for optimal freshness or refrigerate until ready to eat for chilled enjoyment.

Notes

  • For best results, use ripe but firm avocados to maintain texture.
  • Hard boil eggs in advance and store in the fridge for convenience.
  • Mayonnaise can be substituted with Greek yogurt for a lighter version.
  • This salad keeps well refrigerated for up to 2 days but is best consumed fresh.
  • Serve on lettuce wraps, keto bread, or enjoy on its own as a filling snack.

Find it online: https://slsrecipes.com/keto-avocado-egg-salad-recipe-2/