Luscious Creamy Keto Avocado Egg Salad Recipe for Foodies

Crafting a delectable keto avocado egg salad brings pure culinary joy to your low-carb journey.

This protein-packed recipe delivers a creamy, satisfying twist on classic egg salad with rich avocado goodness.

Eggs and ripe avocados blend seamlessly to create a decadent, nutrient-dense meal that keeps you energized.

Packed with healthy fats and essential nutrients, the dish offers a perfect balance of flavor and nutrition.

The simple combination of ingredients transforms an ordinary lunch into an extraordinary keto-friendly feast.

Quick to prepare and bursting with fresh flavors, this egg salad will become your new go-to recipe for nutritious and delicious eating.

Savor every bite and fuel your wellness goals with this mouthwatering creation.

Serve This Egg Salad in Bowls or Lettuce Wraps

• Keto Comfort Plating: Serve this creamy egg salad over crisp lettuce leaves for a low-carb, refreshing base that adds crunch and lightness.
• Protein-Packed Dippers: Use cucumber slices, celery sticks, or pork rinds as keto-friendly vehicles to scoop up this delicious avocado egg salad for a satisfying snack.
• Gourmet Sandwich Alternative: Wrap the salad in large butter lettuce leaves or use low-carb cloud bread for a delightful handheld meal that keeps you in ketosis while delivering maximum flavor.
• Meal Prep Magic: Store the egg salad in an airtight container in the refrigerator for up to 2 days, keeping the chives or parsley separate to maintain freshness and prevent sogginess.

Avocado Egg Salad Storage That Keeps It Fresh

• Store the egg salad in an airtight container in the refrigerator for up to 2-3 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Make hard-boiled eggs in advance and keep them peeled in the fridge to speed up your recipe assembly. This saves precious meal preparation time.
• If you notice liquid separation, simply stir the egg salad before serving to restore its creamy consistency. Avoid leaving at room temperature for extended periods.
• Consider using small individual containers for easy grab-and-go lunch options. This helps with portion management and keeps the salad fresh until mealtime.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Calories: 350 kcal

Servings: 4

What You Need for Keto Avocado Egg Salad

• Avocados: Creamy foundation that provides healthy fats and smooth texture for the salad.
• Lemon Juice: Bright citrus punch that prevents avocado browning and adds zesty brightness.

• Mayonnaise: Rich, creamy binder that enhances the salad's luxurious mouthfeel.
• Dijon Mustard: Sharp condiment that adds tangy depth and elevates overall flavor profile.

• Garlic Powder: Delivers subtle, aromatic warmth without raw garlic intensity.
• Paprika: Introduces mild smoky undertone and beautiful reddish garnish color.
• Salt: Essential mineral that balances and amplifies all ingredients' natural flavors.
• Black Pepper: Adds gentle heat and subtle complexity to the egg salad.

• Hard-Boiled Eggs: Primary protein source that creates classic egg salad texture.
• Chives or Parsley: Fresh herbs that provide vibrant color and crisp, herbaceous finish.

Tools for Mixing Creamy Keto Avocado Egg Salad

• Medium mixing bowl: Essential for mashing avocados and combining ingredients smoothly.
• Knife: Perfect for chopping eggs and herbs with precision.
• Cutting board: Provides a clean surface for chopping ingredients.
• Measuring spoons: Helps accurately measure spices and seasonings.
• Citrus juicer (optional): Convenient for extracting fresh lemon juice.
• Whisk or fork: Great for mixing dressing and blending ingredients thoroughly.

How to Make Egg Salad With Avocado the Low Carb Way

• Create Creamy Base

Grab a mixing bowl and smoosh ripe avocados with a splash of zesty lemon juice until smooth and dreamy.

• Build Flavor Profile

Whisk in tangy mayonnaise, bold Dijon mustard, sprinkle of garlic powder, and a dash of warming paprika until everything blends perfectly.

• Introduce Protein

Gently fold chopped hard-boiled eggs into the green mixture, letting them dance through the creamy avocado landscape. Season generously with salt and pepper, tasting as you go.

• Add Final Touches

Crown your egg salad with a shower of freshly snipped chives or vibrant parsley. Serve immediately for maximum deliciousness and enjoy cold or at room temperature.

Seasoning Ideas for Keto Avocado Salad Fans

• Adjust the avocado mashing technique to create a smooth or chunky salad based on personal preference, ensuring a personalized eating experience.
• Enjoy this egg salad wrapped in lettuce leaves, served on cucumber slices, or atop crispy pork rinds for a keto-friendly alternative to traditional bread.
• Incorporate additional protein sources like crumbled bacon, diced ham, or shredded rotisserie chicken to enhance the nutritional profile and add extra flavor complexity.
• Experiment with different herbs and spices such as dill, smoked paprika, red pepper flakes, or cayenne to create unique flavor variations that suit your taste buds.
• Prepare the egg salad in advance and store in an airtight container for up to 2 days, keeping the avocado fresh by placing plastic wrap directly on the surface to prevent browning.

Creamy Keto Avocado Egg Salad Recipe

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• Total Time: 10 minutes
• Yield: 5 1x

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Description

Creamy keto avocado egg salad delivers a protein-packed punch of flavor without carb overload. Smooth avocado blends perfectly with chopped eggs, creating a low-carb lunch option that satisfies you with minimal effort.

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Ingredients

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• 2 ripe avocados, mashed
• 6 large hard-boiled eggs (peeled and chopped)
• ¼ cup (60 ml) mayonnaise (or Greek yogurt for a lighter version)
• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon (5 ml) Dijon mustard
• ¼ teaspoon (1.25 ml) garlic powder
• ¼ teaspoon (1.25 ml) paprika (optional)
• Salt and black pepper, to taste
• 2 tablespoons (30 ml) chopped fresh chives or parsley (optional, for garnish)

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Instructions

1. Avocado Preparation: Thoroughly mash ripe avocados in a medium mixing bowl, incorporating lemon juice until achieving a smooth or slightly textured consistency.
2. Flavor Infusion: Blend mayonnaise, Dijon mustard, garlic powder, and paprika into the avocado mixture, ensuring comprehensive integration of seasonings.
3. Egg Incorporation: Delicately fold chopped hard-boiled eggs into the creamy base, seasoning with salt and pepper to elevate the overall taste profile.
4. Final Touches: Enhance the dish by sprinkling freshly chopped chives or parsley, creating a vibrant and aromatic garnish that adds visual appeal and herbaceous notes.
5. Serving Recommendation: Enjoy immediately as a keto-friendly protein-rich salad, perfect for a quick, nutritious meal or elegant appetizer.

Notes

• Lemon juice helps prevent avocado from oxidizing, keeping the salad fresh and green for longer periods.
• Adjust mashing technique based on preference – completely smooth for creamy consistency or slightly chunky for more texture.
• Hard-boil eggs perfectly by placing them in cold water, bringing to boil, then removing from heat and letting sit covered for exactly 10-12 minutes.
• Serve on lettuce wraps, cucumber slices, or with pork rinds for additional keto-friendly options instead of traditional bread.

• Prep Time: 10 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 250
• Sugar: 1g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 186mg