Keto Avocado Egg Salad Recipe
Welcome to your new favorite low-carb comfort dish! If you’re living the keto lifestyle—or just looking for a healthy, satisfying meal—this Keto Avocado Egg Salad Recipe is everything you didn’t know you needed. Creamy, rich, protein-packed, and ultra-satisfying, this dish blends the velvety texture of avocado with the heartiness of hard-boiled eggs for a wholesome meal that hits all the right notes.
Whether you’re meal-prepping, in need of a quick lunch, or planning your next picnic, this avocado egg salad is your go-to option. Not only is it incredibly easy to make, but it’s also bursting with flavor and loaded with healthy fats, making it ideal for anyone following a ketogenic or low-carb lifestyle.
Let’s dive in!
Why You’ll Love This Keto Avocado Egg Salad
Here’s why this Keto Avocado Egg Salad Recipe deserves a spot in your regular meal rotation:
- ✅ Low in carbs, high in healthy fats – Ideal for keto!
- 🥑 Nutrient-dense ingredients like avocado, eggs, and olive oil.
- 🧂 Customizable with endless flavor variations.
- 🕒 Quick and easy to prepare – Done in under 20 minutes!
- 🌿 Naturally gluten-free, grain-free, and dairy-free.
Health Benefits of Avocado and Eggs
Before we get into the recipe, let’s take a quick look at why this pairing is so powerful.
🥑 Avocado
Avocados are one of the ultimate superfoods—rich in monounsaturated fats, potassium, fiber, and antioxidants. They support heart health, promote satiety, and are anti-inflammatory in nature.
🥚 Eggs
Eggs are a complete protein, packed with essential amino acids, vitamins B12, D, and choline. They keep you full for longer and are versatile, budget-friendly, and easy to prep ahead.
Together, avocados and eggs form a nutrient powerhouse that’s both satisfying and keto-compliant.
Ingredients You’ll Need
Here’s what you’ll need to bring this delicious keto avocado egg salad to life:
Main Ingredients:
- 6 large eggs, hard-boiled
- 2 ripe avocados, peeled, pitted, and diced
- 3 tablespoons mayonnaise (look for avocado oil-based mayo for clean keto)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon or lime juice (prevents avocado browning and adds zing)
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely diced
- Salt and black pepper, to taste
Optional Flavor Boosters:
- Fresh dill, parsley, or chives – adds brightness
- Everything bagel seasoning – great for a savory kick
- A dash of smoked paprika – for depth and color
- Crumbled bacon – for crunch and added protein
How to Make Keto Avocado Egg Salad (Step-by-Step)
🔪 Step 1: Hard-Boil Your Eggs
Start by boiling your eggs. Here’s my foolproof method:
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, cover with a lid and turn off the heat.
- Let sit for 10–12 minutes, then transfer to an ice bath.
- Peel and chop roughly once cool.
🥑 Step 2: Prep the Avocados
Cut your ripe avocados in half, remove the pits, and dice the flesh into medium-sized cubes. A slightly chunky texture works beautifully here.
🥣 Step 3: Combine Everything
In a large bowl, gently mash the avocados with a fork (leave some chunks for texture). Add chopped eggs, mayo, Dijon mustard, lemon juice, celery, and onion. Season generously with salt and pepper.
🍴 Step 4: Mix and Taste
Use a spoon or spatula to fold everything together. Taste and adjust seasoning. If you’re using herbs or bacon, stir those in at the end.
And just like that—your Keto Avocado Egg Salad is ready!
Chef’s Tips for Perfect Egg Salad Every Time
- Use ripe but firm avocados – Overripe ones turn mushy and can discolor quickly.
- Cool your eggs before chopping – Warm eggs will wilt your avocado and make the salad runny.
- Don’t overmix – You want some texture and structure, not a paste.
- Add lemon or lime juice early – This keeps the avocado from browning and adds brightness.
- Use high-quality mayo – Look for clean, keto-approved options (avocado oil-based is best).
Variations & Add-Ins
Want to change things up? Here are some tasty twists on the classic Keto Avocado Egg Salad Recipe:
🧄 1. Guacamole-Inspired Version
Add minced garlic, chopped tomatoes, jalapeños, and cilantro for a Tex-Mex flair.
🧀 2. Creamy Ranch Style
Sub the mayo with a keto-friendly ranch dressing. Add a pinch of dill and onion powder.
🥓 3. Bacon & Cheddar Twist
Crumble crispy bacon and shredded sharp cheddar into the mix. Total flavor bomb!
🌶️ 4. Spicy Kick
Toss in a few dashes of hot sauce, a sprinkle of cayenne, or sliced jalapeños for heat lovers.
Serving Suggestions
This salad is as versatile as it is delicious. Here are some of my favorite ways to enjoy it:
- Lettuce wraps – Use romaine or butter lettuce for a handheld wrap.
- Stuffed avocados – Double the avocado love!
- Keto cloud bread or chaffles – For a low-carb sandwich vibe.
- Cucumber or bell pepper boats – Crunchy, refreshing, and no utensils needed.
- On its own – It’s that good!
Storage Instructions
This salad is best fresh, but here’s how to store it safely:
- Store in an airtight container with a layer of plastic wrap pressed directly onto the surface to prevent browning.
- Best consumed within 24 hours.
- Not freezer-friendly (due to the avocado and mayo).
Frequently Asked Questions (FAQs)
❓ Can I make this salad ahead of time?
You can prep components in advance (boil eggs, chop celery), but mix it all together just before serving for best freshness.
❓ Is this recipe dairy-free?
Yes, as long as your mayo is dairy-free. No cheese is required unless added as a variation.
❓ Is it suitable for Whole30 or Paleo?
Yes, if you use compliant mayo and mustard without added sugar or preservatives.
❓ How many carbs are in this salad?
On average, one serving has about 2–4 grams of net carbs, depending on added ingredients.
Printable Recipe Card
Keto Avocado Egg Salad Recipe
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Calories per serving: ~280
Ingredients:
- 6 large eggs, hard-boiled and chopped
- 2 ripe avocados, diced
- 3 tbsp mayo
- 1 tbsp Dijon mustard
- 1 tbsp lemon/lime juice
- 1 celery stalk, chopped
- 2 tbsp red onion, diced
- Salt & pepper to taste
Instructions:
- Hard-boil eggs, cool, peel, and chop.
- Dice avocados and mash slightly in a bowl.
- Add eggs, mayo, mustard, lemon juice, celery, onion, and seasonings.
- Gently fold together until well mixed.
- Serve immediately or chill briefly.
Final Thoughts
This Keto Avocado Egg Salad Recipe isn’t just healthy—it’s a craveable, creamy, dreamy dish you’ll want on repeat. Whether you’re strictly keto or just watching your carbs, this recipe checks all the boxes: it’s quick, nourishing, budget-friendly, and endlessly versatile.
Try it once, and it’ll be a staple in your weekly meal plan. Have fun making it your own with bold flavors, crunchy add-ins, or spicy twists. However you serve it, one thing’s for sure—it won’t last long.
Keto Avocado Egg Salad Recipe
Ingredients
- 6 large eggs hard-boiled and chopped
- 2 ripe avocados diced
- 3 tablespoons mayonnaise preferably avocado oil-based
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon or lime juice
- 1 celery stalk finely chopped
- 2 tablespoons red onion finely diced
- Salt and black pepper to taste
- Optional Add-ins:
- 1 tablespoon fresh dill parsley, or chives
- 1 teaspoon everything bagel seasoning
- 2 tablespoons crumbled cooked bacon
- A dash of smoked paprika or hot sauce
Instructions
Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat. Once boiling, cover with a lid, turn off the heat, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath, cool, peel, and chop roughly.
Prep the Avocados
- Cut avocados in half, remove pits, and dice the flesh. Lightly mash with a fork in a mixing bowl, leaving some chunks for texture.
- Mix the Salad
- Add chopped eggs, mayonnaise, Dijon mustard, lemon juice, celery, and red onion to the bowl with avocado.
- Season with salt and pepper to taste.
Combine & Adjust
- Gently fold everything together until well combined. Taste and adjust seasonings as desired.
- Stir in any optional add-ins such as herbs or bacon.
Serve
- Enjoy immediately or chill briefly before serving for a more refreshing texture.
Notes
- Storage: Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Press a layer of plastic wrap directly onto the surface to prevent browning.
- Texture Tip: Don’t overmix—the salad is best with a mix of creamy and chunky textures.
- Flavor Boosters: Add hot sauce for heat, or fresh herbs for brightness.
- Meal Prep Tip: Boil eggs in advance and store peeled in the fridge for up to 5 days.