Keto Egg Salad with Avocado
Creamy keto egg salad with avocado, ready in minutes, packed with protein and healthy fats, perfect for lunch or meal prep.
Ingredients
Base Ingredients
- 2 medium ripe avocados
- 3 tbsp fresh lime or lemon juice
- 3/4 tsp fine sea salt more to taste
- 1/4 cup chopped fresh cilantro
- 3 tbsp minced red onion
- 3 tbsp finely chopped celery
- 1 tbsp minced jalapeño optional for heat
- 8 large hard-boiled eggs diced
Optional Add-Ins
- 1 tsp Dijon or yellow mustard for sharpness
- 1 tbsp Greek yogurt for extra creaminess
- Fresh dill, chives, or everything bagel seasoning for a flavor twist
Instructions
- Place eggs in a pot, cover with cold water, and bring to a gentle boil. Turn off heat, cover, and let sit for 10–12 minutes. Transfer to cold water and peel.
- Scoop avocados into a bowl, add lime juice and salt, and mash with a fork until mostly smooth with some chunks.
- Add cilantro, red onion, celery, and jalapeño. Stir lightly to combine.
- Add diced eggs and optional ingredients. Fold gently to combine. Taste and adjust seasoning if needed.
- Serve immediately or store in an airtight container with parchment on top to prevent browning. Best within 3–4 days.
Notes
This recipe is highly flexible—swap ingredients based on your preference. Keeps fresh for up to 4 days when stored properly with lemon or lime juice and airtight coverage.
Nutrition
Calories: 216kcalCarbohydrates: 7.9gProtein: 9.9gFat: 16.9gSaturated Fat: 3gCholesterol: 185mgSodium: 260mgPotassium: 350mgFiber: 4.7gSugar: 1.7gVitamin A: 120IUVitamin C: 6mgCalcium: 60mgIron: 1.4mg
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