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Keto Avocado Egg Salad

Keto Avocado Egg Salad is a nutritious, low carb keto egg salad. Serve on lettuce wraps for a light, healthy lunch!

Keto Avocado Egg Salad is my low carb, nutritious take on traditional egg salad. Egg salad sandwiches were a frequent occurrence in my childhood and even today I find they make a quick and easy lunch on the go. Unfortunately, egg salad is loaded with mayo which is filled with carbs…and 100% not keto.

I decided to try out a keto egg salad that’s not only low-carb but also high in other nutrients, something that I feel good eating and keeps me full all afternoon.

That’s how I discovered this Keto Avocado Egg Salad.

In this recipe, the avocados take the place of (most) of the mayo and not only add flavor and the creamy texture but a ton of nutrients. We know that avocados are loaded with vitamins and minerals that help in all aspects of your health, including your hair and skin, and are full of the “good fats”.

I try to add avocados to my diet a few days a week and this keto avocado salad is one of my new favorite ways to do that.

I enjoy this Keto Avocado Egg Salad as lettuce wraps for a light lunch or even an afternoon snack on the go. If you have some keto bread, you can make a delicious keto egg salad sandwich with this as well.

Sometimes if I have leftover chicken in the fridge, I’ll shred some and mix it into the keto egg salad. Bacon pieces are also a flavorful addition! I find when I add the chicken I don’t need the bread to feel full and prefer to eat a few scoops of this over a bed of greens as a salad.

Much like traditional egg salad, Keto Avocado Egg Salad is ideal for lunch on the go, it’s easy to pack for lunch at work or school, and if I know we’re going to be out and about during lunchtime, I’ll bring a few sandwiches along to avoid the drive-thru just because everyone is so hungry. Since they’re high in protein but still light, keto egg salad sandwiches are also an ideal keto lunch for picnics or hiking.

How To Make Keto Avocado Egg Salad:

Step 1. Peel and chop cooled hard-boiled eggs.

Step 2. Mash half an avocado in a bowl with a fork.

Step 3. Mix together eggs and smashed avocado.

Step 4. Add in herbs, lemon juice, mayo, and olive oil.

Step 5. Add salt and pepper to taste.

Step 6. Garnish with parsley and serve.

Enjoy!

What variations can I make to this keto egg salad?

You can adjust the seasonings to your preference. You can add in some cayenne pepper if you’re looking for a little more spice or use cilantro in place of the parsley and dill. If you’d like to completely avoid mayo, you can use greek yogurt in its place.

To make this keto egg salad even more filling, you can add bacon pieces or shredded chicken.

How should I serve Keto Avocado Egg Salad?

For the lightest, lowest carb option, serve this keto egg salad on lettuce wraps or atop a bed of greens as a salad. You can also make a keto egg salad sandwich by serving this up on your favorite keto bread.

Can I store this keto egg salad?

Yes! Prepare and keep this in the fridge for up to two days. After that point, the avocado may begin to turn brown. Luckily it’s so easy to make that I find I don’t have to prep it too far in advance. I just keep a few hard-boiled eggs in the fridge and whip up this keto avocado salad in a few minutes for quick and easy lunch.

Now, remember to save this recipe on Pinterest for later 🙂

Keto Avocado Egg Salad

Keto Avocado Egg Salad

Prep Time: 10 minutes
Total Time: 10 minutes

Keto Avocado Egg Salad is a nutritious, low carb keto egg salad. Serve on lettuce wraps for a light, healthy lunch!

Ingredients

  • 4 Hard boiled eggs
  • 1 Avocado
  • 1 tbsp Fresh chopped dill
  • 1 tbsp Fresh chopped parsley
  • 1 tbsp Fresh chopped chives
  • 1 tsp Fresh lemon juice
  • 1 tbsp Olive oil
  • 1 tbsp Mayo
  • Salt and pepper to taste

Instructions

  1. Peel and finely chop four hard boiled eggs.
  2. Cut an avocado in half, scoop out the inside, and mash it in a bowl with the back of the tines of a fork.
  3. Place the chopped eggs and mashed avocado into a mixing bowl together.
  4. Add in the dill, parsley, chives, lemon juice, mayo and olive oil.
  5. Mix thoroughly to combine well.
  6. Sprinkle in salt and pepper to taste.
  7. Top with fresh parsley for garnish, and serve over keto-friendly bread or on a bed of salad greens.

Notes

Net Carbs: 3 net carbs per serving

Nutrition Information

Serving Size

2

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

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