Keto Avocado Egg Salad
A creamy, protein-packed keto salad combining ripe avocados and hard-boiled eggs. Perfect as a quick meal, sandwich filling, or side dish.
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 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
Instructions
- Prepare the Base:
- In a large mixing bowl, gently combine the chopped eggs and diced avocados.
- Create the Dressing:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
- Combine and Season:
- Pour the dressing over the egg and avocado mixture. Add the chopped red onion and parsley. Fold gently to combine without mashing.
- Final Seasoning:
- Season with salt and pepper to taste. Mix gently again.
- Garnish and Serve:
- Sprinkle lightly with paprika if desired. Serve immediately or chilled.
Notes
For best texture, use room temperature eggs and ripe but firm avocados. To prevent browning, press plastic wrap directly onto the salad surface before refrigerating. Store in an airtight container and consume within 1–2 days. Serve over mixed greens, in lettuce wraps, or on keto bread. Optional additions: crispy bacon, fresh dill, or a pinch of cayenne for heat.
