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Keto Avocado Egg Salad
American

Keto Avocado Egg Salad

Creamy mashed avocado and mayo bind chopped hard-boiled eggs into a quick high-fat lunch. Scoop it onto lettuce or eat it straight for a no-cook keto meal.

27 min
Total time
3
Servings
15 min
Prep
12 min
Cook
beginnerlunchketolow-carbgluten-freedairy-freehigh-protein
Source: Classic keto avocado egg salad

Ingredients

3 servings
  • 6 eggs, large, hard-boiled
  • 1 avocado, ripe
  • 45 g mayonnaise
  • 10 g Dijon mustard
  • 10 ml lemon juice
  • 8 g fresh chives, chopped
  • 3 g salt
  • 1 g black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat and let stand 11 to 12 minutes.
  2. Step 2.Drain and transfer the eggs to an ice bath for 5 minutes, then peel.
  3. Step 3.Roughly chop the hard-boiled eggs and place in a bowl.
  4. Step 4.In a separate bowl, mash the avocado with the mayonnaise, Dijon and lemon juice until mostly smooth.
  5. Step 5.Fold the avocado mixture into the chopped eggs.
  6. Step 6.Stir in the chives, salt and pepper, mashing slightly to your preferred texture.
  7. Step 7.Taste and adjust seasoning. Serve immediately on lettuce cups, or chill up to 1 day with plastic wrap pressed to the surface to limit browning.

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