This Keto Avocado Egg Salad is the kind of simple recipe you make once and keep coming back to. It’s creamy, satisfying, and fast—perfect for busy lunches, meal prep, or a quick snack. No mayo needed if you don’t want it; ripe avocado brings all the richness.
It also fits cleanly into a low-carb or keto lifestyle without feeling like a compromise. Serve it in lettuce cups, on low-carb toast, or just by the spoonful.
Keto Avocado Egg Salad - Creamy, Fresh, and Low-Carb
Ingredients
- 6 hard-boiled eggs, peeled and cooled
- 1 large ripe avocado
- 2 tablespoons mayonnaise (optional; use avocado oil mayo for keto)
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice (or lime)
- 1 small stalk celery, finely diced
- 2 tablespoons red onion, finely minced (or chives for a milder bite)
- 1 tablespoon fresh dill or parsley, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Optional add-ins: chopped pickles, capers, a pinch of cayenne, everything bagel seasoning
- For serving: romaine leaves, butter lettuce cups, cucumber slices, or low-carb bread
Instructions
- Boil and cool the eggs. If you haven’t already, simmer eggs for 10–11 minutes, then chill in an ice bath until fully cool. Peel and pat dry.
- Prep the mix-ins. Finely dice celery and red onion. Chop dill or parsley. Set aside.
- Mash the avocado. In a medium bowl, scoop out the avocado and mash it with a fork until mostly smooth but still a little chunky.
- Add the dressing elements. Stir in mayonnaise (if using), Dijon, lemon juice, garlic powder, smoked paprika, and a pinch of salt and pepper. Taste and adjust acidity or seasoning.
- Chop the eggs. Roughly chop the hard-boiled eggs. Aim for bite-size pieces so the salad holds texture.
- Fold it all together. Gently fold chopped eggs, celery, onion, and herbs into the avocado mixture. Don’t overmix—keep it fluffy and chunky.
- Finish seasoning. Add more salt, pepper, or lemon to taste. If you like heat, a pinch of cayenne or extra Dijon works well.
- Serve. Spoon into lettuce cups, pile onto low-carb toast, or serve with cucumber slices. Sprinkle with extra dill or paprika for color.
What Makes This Special
This recipe nails that classic egg salad comfort while staying light and fresh. The avocado steps in as a creamy base, bringing healthy fats and a buttery texture.
A splash of lemon, a bit of crunch from celery, and a touch of heat from mustard or pepper keep every bite bright and balanced. Best of all, it’s easy to customize and comes together in minutes once your eggs are cooked.
What You’ll Need
- 6 hard-boiled eggs, peeled and cooled
- 1 large ripe avocado
- 2 tablespoons mayonnaise (optional; use avocado oil mayo for keto)
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice (or lime)
- 1 small stalk celery, finely diced
- 2 tablespoons red onion, finely minced (or chives for a milder bite)
- 1 tablespoon fresh dill or parsley, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Optional add-ins: chopped pickles, capers, a pinch of cayenne, everything bagel seasoning
- For serving: romaine leaves, butter lettuce cups, cucumber slices, or low-carb bread
Step-by-Step Instructions
- Boil and cool the eggs. If you haven’t already, simmer eggs for 10–11 minutes, then chill in an ice bath until fully cool. Peel and pat dry.
- Prep the mix-ins. Finely dice celery and red onion.
Chop dill or parsley. Set aside.
- Mash the avocado. In a medium bowl, scoop out the avocado and mash it with a fork until mostly smooth but still a little chunky.
- Add the dressing elements. Stir in mayonnaise (if using), Dijon, lemon juice, garlic powder, smoked paprika, and a pinch of salt and pepper. Taste and adjust acidity or seasoning.
- Chop the eggs. Roughly chop the hard-boiled eggs.
Aim for bite-size pieces so the salad holds texture.
- Fold it all together. Gently fold chopped eggs, celery, onion, and herbs into the avocado mixture. Don’t overmix—keep it fluffy and chunky.
- Finish seasoning. Add more salt, pepper, or lemon to taste. If you like heat, a pinch of cayenne or extra Dijon works well.
- Serve. Spoon into lettuce cups, pile onto low-carb toast, or serve with cucumber slices.
Sprinkle with extra dill or paprika for color.
How to Store
Avocado can brown over time, so store the salad in an airtight container with plastic wrap pressed directly onto the surface. Add a squeeze of lemon on top before sealing to slow browning. Keep in the fridge for up to 2 days.
Stir before serving and taste for seasoning; you may want a touch more salt or lemon after chilling.
Why This is Good for You
- Healthy fats: Avocado and eggs offer monounsaturated fat and omega-3s (especially if you use pasture-raised eggs), which help keep you full and support brain health.
- High in protein: Eggs bring quality protein that supports muscle repair and satiety—ideal for a keto plate.
- Low in carbs, big in flavor: With minimal carbs, this salad fits neatly into a ketogenic approach without sacrificing taste or texture.
- Rich in micronutrients: Avocado delivers potassium and folate; eggs add choline and B vitamins; herbs add antioxidants.
What Not to Do
- Don’t over-mash. A little texture keeps the salad satisfying and prevents it from turning into a paste.
- Don’t skip the acid. Lemon or lime brightens flavor and slows browning; without it, the salad can taste flat.
- Don’t rely only on salt. Layer flavors with mustard, herbs, and a touch of spice for a rounded taste.
- Don’t use underripe avocado. It won’t mash well and will taste bland or firm. The avocado should give slightly when pressed.
- Don’t overstore. This is best fresh or within 1–2 days; beyond that, color and flavor suffer.
Alternatives
- No-mayo version: Skip the mayo and add 1–2 teaspoons extra olive oil for silkiness.
- Herb swap: Try chives, basil, or cilantro in place of dill or parsley.
- Creamier texture: Add an extra tablespoon of mayo or a spoon of Greek-style coconut yogurt (unsweetened) for dairy-free creaminess.
- Crunch boost: Mix in chopped pickles, cucumbers, or a few toasted pumpkin seeds.
- Spicy take: Add jalapeño, hot sauce, or red pepper flakes.
- Protein add-ons: Fold in flaked canned salmon, tuna, or chopped bacon for a heartier meal.
- Serving ideas: Stuff into halved avocados, roll in low-carb tortillas, or spoon over a simple arugula salad.
FAQ
How many carbs are in Keto Avocado Egg Salad?
It varies by ingredients, but a typical serving lands around 3–5 net carbs. Using red onion sparingly and avoiding sweet pickles helps keep carbs low.
Can I make this without mayonnaise?
Yes.
The avocado provides plenty of creaminess on its own. If you want a silkier texture, add a drizzle of olive oil or a teaspoon of extra Dijon.
What’s the best way to cook easy-to-peel eggs?
Start eggs in boiling water, cook 10–11 minutes, then move to an ice bath for at least 10 minutes. Peeling under running water also helps remove stubborn shells.
How do I keep the salad from turning brown?
Use fresh lemon or lime juice, press plastic wrap directly onto the surface, and store in an airtight container.
A quick stir before serving refreshes the color.
Can I make it ahead?
Yes, but it’s best within 24–48 hours. For the freshest color, chop the eggs and mix-ins ahead, then mash the avocado and combine shortly before serving.
What can I use instead of celery?
Cucumber, diced bell pepper, or finely chopped fennel add similar crunch with low carbs. Adjust salt and lemon to taste if you swap.
Is this dairy-free?
Yes, as long as you use a dairy-free mayo (or skip it).
All other base ingredients are naturally dairy-free.
Can I freeze avocado egg salad?
No, freezing changes the texture of avocado and eggs. It’s best made fresh and eaten within two days.
How can I make it more filling without adding carbs?
Add bacon, tuna, salmon, or extra hard-boiled eggs. You can also serve it over leafy greens with a drizzle of olive oil.
What if my avocado is underripe?
If it’s very firm, save it for later.
For slightly underripe fruit, chop it finely instead of mashing, and use a bit more mayo or oil to help with texture.
Final Thoughts
Keto Avocado Egg Salad is simple food done right—creamy, bright, and deeply satisfying. It’s easy to tweak, easy to store, and easy to love, whether you’re strict keto or just want a lighter lunch. Keep a batch in the fridge, grab some crisp lettuce leaves, and you’ve got a fast, nourishing meal ready to go.
Once you make it your way, it’ll become a staple in your rotation.