Go Back

Keto Avocado Egg Salad

A creamy and nutritious salad made with ripe avocados and hard-boiled eggs, perfect for a quick lunch or light meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Choose ripe avocados for creaminess.
  • 4 pieces hard-boiled eggs Boil eggs until fully cooked.
  • 1 tablespoon lemon juice Freshly squeezed recommended.
  • 2 tablespoons mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 1 teaspoon Dijon mustard For added flavor.
Seasoning
  • Salt and pepper to taste Adjust as per your preference.
Garnish (Optional)
  • Chopped chives or parsley For additional flavor and presentation.

Method
 

Preparation
  1. Peel and chop the hard-boiled eggs into small pieces.
  2. In a mixing bowl, mash the ripe avocados with a fork until creamy.
  3. Add the lemon juice, mayonnaise, and Dijon mustard, then mix until well combined.
  4. Gently fold in the chopped eggs, and season with salt and pepper.
  5. Garnish with chopped chives or parsley if desired.
  6. Serve immediately or refrigerate until serving.

Notes

Mash avocados right before serving to keep them fresh. Store leftovers in an airtight container for up to 3 days.