Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 200 g)
- Calories: 320
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 280 mg
