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Keto Avocado Egg Salad - Creamy, Fresh, and Low-Carb

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Prep the mix-ins. Finely dice celery and red onion. Chop dill or parsley. Set aside.
  3. 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.
  4. 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.
  5. Chop the eggs. Roughly chop the hard-boiled eggs. Aim for bite-size pieces so the salad holds texture.
  6. Fold it all together. Gently fold chopped eggs, celery, onion, and herbs into the avocado mixture. Don’t overmix—keep it fluffy and chunky.
  7. Finish seasoning. Add more salt, pepper, or lemon to taste. If you like heat, a pinch of cayenne or extra Dijon works well.
  8. Serve. Spoon into lettuce cups, pile onto low-carb toast, or serve with cucumber slices. Sprinkle with extra dill or paprika for color.