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–+ servings
Keto Avocado Egg Salad

Keto Avocado Egg Salad: Creamy, High-Protein Perfection

Delight in this Keto Avocado Egg Salad—a low-carb, high-protein dish that’s creamy and flavorful.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Keto
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large Hard-Boiled Eggs Crucial protein source; ensure yolks are fully cooked.
  • 2 ripe Avocados Choose ripe yet firm for best texture.
  • ½ cup Full-Fat Mayonnaise Opt for avocado oil-based for added health benefits.
  • 1 tablespoon Dijon Mustard Adds a zesty kick.
  • 1 tablespoon Fresh Lemon Juice Brightens the salad.
  • ¼ cup Red Onion Can be swapped with celery.
  • ¼ cup Fresh Parsley Can use dill or chives as an aromatic alternative.
  • to taste Sea Salt Essential for flavor.
  • to taste Black Pepper Essential for flavor.
  • optional Paprika For garnish.

Equipment

  • medium saucepan
  • Mixing Bowl
  • Small Bowl
  • spatula

Method
 

Preparation Steps
  1. Boil eggs in a medium saucepan for 10-12 minutes. Transfer to ice water to cool, peel, and chop.
  2. Whisk together mayonnaise, mustard, and lemon juice in a small bowl until smooth.
  3. Combine the dressing with chopped eggs and avocados, then fold in red onion and parsley.
  4. Season with salt and pepper, folding gently to combine.
  5. Serve in a bowl, garnished with paprika. Enjoy fresh or chilled.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 4gProtein: 9gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 280mgSodium: 300mgPotassium: 700mgFiber: 3gSugar: 1gVitamin A: 800IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Store leftover salad in an airtight container for up to 2 days. Prevent browning by pressing plastic wrap directly onto the surface before sealing.

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