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Keto Avocado Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • 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, low-carb, and nutrient-packed dish perfect for a quick lunch or snack. Combining protein-rich hard-boiled eggs with healthy fats from ripe avocados and a tangy homemade dressing, this salad offers a delicious and satisfying meal that fits perfectly into a ketogenic lifestyle.

Ingredients

Salad

  • 6 hard-boiled eggs, peeled and chopped
  • 2 ripe avocados, peeled and diced
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • Paprika, for garnish (optional)

Instructions

  1. Mix eggs and avocados: In a large bowl, gently mix the chopped hard-boiled eggs and diced avocados to combine without mashing the avocado too much.
  2. Prepare dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until the mixture is smooth and well blended.
  3. Combine dressing and salad base: Pour the dressing over the egg and avocado mixture to start coating the ingredients evenly.
  4. Add aromatics: Incorporate the finely chopped red onion and fresh parsley into the bowl for added flavor and texture.
  5. Fold ingredients together: Gently fold all ingredients to ensure the dressing covers the salad uniformly without breaking up the avocado excessively.
  6. Season: Add salt and pepper to taste, adjusting seasoning as desired for a balanced flavor profile.
  7. Garnish: Sprinkle paprika on top if using, adding a subtle smoky flavor and vibrant color.
  8. Serve or store: Serve the salad immediately for best freshness or refrigerate until ready to eat; it keeps well chilled for a few hours.

Notes

  • This salad is best enjoyed the same day to prevent avocado browning.
  • For an extra kick, add a pinch of cayenne pepper or chopped jalapeño.
  • Use fresh, ripe avocados for the creamiest texture.
  • This recipe is naturally gluten-free and keto-friendly.
  • Mayonnaise can be substituted with Greek yogurt for a lighter option.
  • If you want to make this vegan, replace eggs and mayonnaise with tofu and vegan mayo respectively.

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