Description
This creamy and nutritious Keto Avocado and Egg Salad is packed with healthy fats and protein, making it an excellent choice for a low-carb meal. With just a few simple ingredients, this salad comes together quickly for a refreshing lunch or a light dinner. Perfect for meal prep or a quick snack!
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 1 large avocado, diced
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon fresh chives, chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon paprika (optional, for garnish)
Instructions
- In a large mixing bowl, combine the chopped hard-boiled eggs and diced avocado.
- Add mayonnaise, Dijon mustard, lemon juice, chopped chives, salt, black pepper, and garlic powder.
- Gently mix everything together until well combined, being careful not to mash the avocado too much.
- Taste and adjust seasoning as needed.
- Serve immediately or chill in the refrigerator for 15–20 minutes for enhanced flavor.
- Garnish with a sprinkle of paprika before serving. Enjoy!
Notes
- For extra texture, add finely diced cucumbers or celery.
- Store in an airtight container in the refrigerator for up to 24 hours.
- Serve on lettuce wraps, keto-friendly crackers, or enjoy it on its own.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: Mixing
- Cuisine: American
Keywords: keto salad, avocado egg salad, low-carb recipe, healthy salad, quick keto lunch