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Keto avocado egg salad served in a bowl with chopped eggs, creamy avocado, fresh herbs, and lemon wedges

Keto Avocado Egg Salad Recipe

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Prep Time 15 minutes
Egg Boiling Time 10 minutes
Servings: 4 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 6 large hard-boiled eggs, chopped
  • 1 large ripe avocado, half mashed and half diced
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice or lime juice
  • 1 tablespoon chopped chives or green onion
  • 1 tablespoon chopped dill or parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper, to taste

Method
 

  1. Boil the eggs: Place eggs in a saucepan, cover with water, and simmer for 10–12 minutes. Transfer to an ice bath, then peel.
  2. Chop the eggs: Cut peeled eggs into small chunks, keeping some texture.
  3. Prepare the avocado: Mash half the avocado and dice the rest. Add lemon juice right away to help prevent browning.
  4. Make the dressing: Stir together mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
  5. Fold together: Gently mix in the chopped eggs, avocado, herbs, and any add-ins. Avoid overmixing.
  6. Serve or chill: Taste and adjust seasoning. Serve right away or chill for 15–20 minutes before serving.