I love this recipe because it’s simple, nourishing, and versatile. The avocado gives it a buttery smoothness while the eggs add plenty of protein to keep me full for hours. The lemon juice and Dijon mustard give it a bright, tangy flavor that cuts through the richness beautifully. It’s perfect served on keto bread, in lettuce wraps, or even as a side salad for grilled meats.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 hard-boiled eggs, peeled and chopped 2 medium ripe avocados, peeled and diced 1/4 cup full-fat mayonnaise (avocado or olive oil-based preferred) 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1/4 cup finely chopped red onion 2 tablespoons chopped fresh parsley Sea salt, to taste Freshly ground black pepper, to taste Paprika, optional, for garnish
Directions
I start by placing the chopped hard-boiled eggs and diced avocados in a large mixing bowl. I combine them gently to keep some texture without mashing them too much. In a separate small bowl, I whisk together the mayonnaise, Dijon mustard, and lemon juice until the dressing is smooth and creamy. Then I pour the dressing over the eggs and avocados, add the finely chopped red onion and parsley, and fold everything together carefully until well mixed. Next, I season with sea salt and freshly ground black pepper to taste. I mix again very gently so the avocados stay chunky. Finally, I sprinkle a bit of paprika on top for color and flavor. I serve the salad immediately or chill it for a while to let the flavors blend.
Servings and Timing
This recipe serves 4 people. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
When I want a little kick, I mix in a pinch of cayenne or some chopped jalapeños. For a heartier meal, I serve the salad in lettuce wraps or on slices of keto bread. If I’m craving extra crunch, I toss in some chopped celery or cucumber.
Storage/Reheating
I store the salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocados from browning, I press plastic wrap directly on the surface before sealing the container. I never freeze this salad since the texture of the avocados changes after thawing. It tastes best when freshly made or slightly chilled.
FAQs
Can I make this salad ahead of time?
Yes, I often make it a few hours in advance and store it covered in the fridge. I just make sure the avocados are well coated in dressing to prevent browning.
How can I keep the avocado from turning brown?
I press plastic wrap directly against the salad surface and add a bit of extra lemon juice for freshness.
Can I use other herbs instead of parsley?
Absolutely. I’ve tried fresh dill, cilantro, and chives—all add a unique flavor twist.
Is this salad dairy-free?
Yes, as long as the mayonnaise is dairy-free, this recipe fits perfectly into a dairy-free diet.
Can I add more protein?
Yes, I sometimes add diced chicken, tuna, or even shrimp for extra protein.
How ripe should the avocados be?
I use ripe but firm avocados so they mix well without turning mushy.
Can I use store-bought boiled eggs?
Yes, they work perfectly and make the prep even faster.
How long does this salad last in the fridge?
It stays fresh for about 1–2 days if stored properly with plastic wrap pressed on top.
What’s the best way to serve it?
I love serving it on lettuce leaves, over mixed greens, or as a sandwich filling on keto bread.
Can I make it spicy?
Definitely. I add a pinch of cayenne or some diced jalapeños for a flavorful kick.
Conclusion
I love how this Keto Avocado Egg Salad combines creamy, tangy, and savory flavors into one wholesome dish. It’s quick to prepare, satisfying, and perfect for anyone following a low-carb lifestyle. Whether I enjoy it on its own, in wraps, or as a side, it always feels like a fresh and nourishing choice that keeps me energized throughout the day.
A creamy, protein-packed Keto Avocado Egg Salad made with ripe avocados, hard-boiled eggs, and a tangy lemon-Dijon dressing. It’s rich, refreshing, and perfect for a low-carb, high-fat meal that’s ready in minutes.
Ingredients
6 hard-boiled eggs, peeled and chopped
2 medium ripe avocados, peeled and diced
1/4 cup full-fat mayonnaise (avocado or olive oil-based preferred)
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/4 cup finely chopped red onion
2 tbsp chopped fresh parsley
Sea salt, to taste
Freshly ground black pepper, to taste
Paprika, optional, for garnish
Instructions
In a large mixing bowl, combine chopped hard-boiled eggs and diced avocados gently, keeping some texture intact.
In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.
Pour the dressing over the eggs and avocados. Add chopped red onion and parsley, then fold gently until well combined.
Season with sea salt and freshly ground black pepper to taste, mixing carefully so the avocados remain slightly chunky.
Sprinkle with paprika for garnish and serve immediately, or chill for 15–20 minutes to allow flavors to blend.
Notes
Add a pinch of cayenne or chopped jalapeños for a spicy kick.
Keep the salad fresh by pressing plastic wrap directly against its surface before refrigerating.
Serve in lettuce wraps, on keto bread, or over mixed greens.
Add diced chicken or tuna for extra protein.
Best enjoyed fresh; avoid freezing as avocado texture changes after thawing.
