Go Back
–+ servings

Avocado Egg Salad for Keto Weight Loss - Simple, Satisfying, and Low-Carb

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large eggs, hard-boiled and cooled
  • 1 large ripe avocado
  • 2 tablespoons mayonnaise (optional; use avocado oil mayo for clean ingredients)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice (or lime juice)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh herbs (dill, chives, or parsley)
  • Salt and black pepper to taste
  • Optional add-ins: 1 celery stalk (finely diced), 1 small garlic clove (minced), pinch of smoked paprika, sliced cucumber or lettuce leaves for serving

Method
 

  1. Boil and cool the eggs. Place eggs in a pot, cover with water, bring to a gentle boil, then turn off heat and cover for 10–12 minutes. Transfer to an ice bath for 5 minutes. Peel and set aside.
  2. Prep the avocado base. Scoop the avocado into a bowl. Add lemon juice, Dijon, and a pinch of salt and pepper. Mash until mostly smooth, leaving some small chunks if you like texture.
  3. Chop the eggs. Roughly chop the cooled eggs into bite-size pieces. Aim for even chunks so the salad mixes well.
  4. Add crunch and flavor. Stir in red onion and herbs. If using, add celery and garlic. Mix gently to keep the eggs intact.
  5. Adjust creaminess. Add mayonnaise if you want a richer, silkier texture. If skipping mayo, a splash of extra lemon juice or a drizzle of olive oil also works.
  6. Season and taste. Add more salt, pepper, and a pinch of smoked paprika if you like. Taste and tweak the lemon and mustard for balance.
  7. Serve. Enjoy on lettuce leaves, inside a low-carb wrap, with cucumber slices, or as a simple bowl with a side of cherry tomatoes.

Tried this recipe?

Let us know how it was!