How to Make The Best Keto Avocado Egg Salad in Minutes
The Keto Avocado Egg Salad is a modern twist on a timeless dish, bringing together two powerhouses of the keto diet—avocados and eggs.
Both ingredients are rich in healthy fats and protein, making this salad perfect for anyone looking to stay full and energized while keeping their carb count low.
Egg salad has been a popular dish for centuries, with roots in European cuisine. Traditionally made with hard-boiled eggs, mayonnaise, and various seasonings, it was often served as a simple, protein-packed meal. Adding avocado to this classic dish is a more recent adaptation, likely inspired by the growing popularity of the avocado as a superfood due to its heart-healthy fats, fiber, and vitamins.
This keto-friendly version enhances the traditional egg salad by incorporating creamy avocado, which replaces or complements mayonnaise to create a richer, more nutritious dish. A splash of lemon juice adds brightness and helps prevent the avocado from browning, while salt, pepper, and fresh herbs round out the flavor profile. The result is a satisfying, creamy salad that’s perfect for breakfast, lunch, or even a light dinner.
A fun anecdote is that avocados were once called "alligator pears" due to their rough skin. Now, they’re a staple in many modern kitchens, especially in low-carb and ketogenic diets, thanks to their impressive nutrient profile. Combined with eggs, another keto superstar, this salad offers a delicious, balanced meal that’s quick to make and perfect for busy days.
Keto Avocado Egg Salad combines creamy avocado with perfectly cooked boiled eggs and a hint of lemon juice for freshness. This low-carb salad is rich in healthy fats and protein, making it perfect for breakfast, lunch, or as a light dinner.
- 4 large eggs
- 1 ripe avocado, peeled and pitted
- 2 tbsp mayonnaise (use keto-friendly or avocado mayo)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped chives or green onions
- Lettuce leaves (optional, for serving)
- 4 large eggs
- 1 ripe avocado, peeled and pitted
- 2 tbsp mayonnaise (use keto-friendly or avocado mayo)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped chives or green onions
- Lettuce leaves (optional, for serving)
Freshness: This avocado egg salad is best enjoyed immediately due to the avocado's tendency to oxidize and turn brown. However, adding lemon juice helps slow down the browning process.
Customization: Feel free to add diced celery for extra crunch or a sprinkle of smoked paprika for added flavor.
Storage: If you have leftovers, store them in an airtight container with plastic wrap directly touching the surface to minimize browning. Consume within 1 day.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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