Say hello to our Keto Avocado Egg Salad! It’s not just your typical egg salad; we’ve taken it up a notch by adding creamy avocado. Made with rich mayonnaise and zesty Dijon, this dish is the ultimate keto-friendly delight. Perfect for lunches, picnics, or even a quick snack, this egg salad is bound to become your new go-to.
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Preparation and cooking overview
Making this avocado egg salad is a breeze and you’ll be done in just 15 minutes. First, hard-boil some eggs and chop ’em up. Then mix ’em with mashed avocado, a little Dijon, and some tasty spices. Last step? Plop it onto some crunchy lettuce leaves and dig in!
Chef’s note
We went with sugar-free mayo and tangy Dijon mustard to make this keto avocado egg salad. Want a different twist? Try Greek yogurt for a creamy, protein-packed alternative. This egg salad is not only tasty but also a smart way to use up those extra hard-boiled eggs, making it a perfect grab-and-go meal.
π₯ Ingredients for this keto avocado egg salad recipe
Here’s a list of the simple ingredients you’ll need to make a classic egg salad at home:
Ingredient substitutions
Here are some easy ingredient substitutions you can make if you need to adjust the recipe to your taste or what you have available:
Additional ingredients
Elevate the flavor profile of this recipe with these keto-friendly optional additions:
Cooking tools required
To make this keto egg salad recipe, you’ll need the following ingredients:
How to make Keto Avocado Egg Salad: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients.
- Cut your ripe avocado in half, and remove the pit. Then, scoop out the flesh with a spoon and place it in a medium bowl.
- Wash the chives with cold tap water and chop them.
Cooking instructions
Cook the eggs (hard-boiled)
- Place the eggs in a pot of cold water and bring them to a boil.
- Once boiling, reduce the heat to a simmer and cook the eggs for 10 minutes.
- Transfer the cooked eggs to an ice bath to stop the cooking process.
- Peel the eggs and cut them into small pieces.
Assemble the salad
- Mash the ripe avocado flesh in a mixing bowl with a fork until smooth.
- Add the chopped hard-boiled eggs to the bowl.
- Stir in mayonnaise, Dijon mustard, and chopped chives. Season with smoked paprika, garlic powder, sea salt, and black pepper. Mix everything until well combined.
- Taste the egg salad and adjust the seasoning to your liking.
- If using lettuce leaves, wash and pat them dry with a paper towel. Arrange the lettuce leaves on a serving platter. Spoon the salad onto the leaves and serve.
Chef’s pro tip
Peeling fresh eggs after boiling them can be difficult. To make the peeling process easier, use eggs that are at least a week to 10 days old. After boiling, remember to chop them into small, bite-sized pieces to create a nice, chunky texture in the salad.
What to serve with the avocado egg salad?
Here are a few keto-friendly options that go well with the egg and avocado salad:
How to make it healthier?
What can I prepare ahead of time?
Storage instructions
If you have leftover egg salad, put it in an airtight container in the refrigerator. It will stay tasty for up to 2 days.
Recipe wrap-up conclusion
Our Keto Avocado Egg Salad is not just easy to make, it’s also versatile enough for any meal. Need a quick breakfast option, a filling lunch, or a light dinner? This salad is a perfect low-carb option for all three. With its delicious mix of creamy avocado, tangy Dijon mustard, and other tasty ingredients, you’ll want to make it again and again.
Try this recipe, and you’ll see how simple it is to enjoy flavorful foods on a keto diet. And if you try it, we’d love to hear how it turned out. Feel free to share your thoughts in the comments. Happy cooking!
Frequently asked questions
π Recipe
Keto Avocado Egg Salad
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Ingredients
- 6 large hard-boiled eggs peeled and chopped
- 1 ripe avocado peeled and pitted
- ΒΌ cup sugar-free mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped chives
- Β½ teaspoon garlic powder
- ΒΌ teaspoon smoked paprika
- Sea salt to taste
- Freshly cracked black pepper to taste
- Lettuce leaves or low-carb tortilla wraps for serving
Instructions
Cook the eggs (hard-boiled)
-
Place the eggs in a pot of cold water and bring them to a boil.
-
Once boiling, reduce the heat to a simmer and cook the eggs for 10 minutes.
-
Transfer the cooked eggs to an ice bath to stop the cooking process.
-
Peel the eggs and cut them into small pieces.
Assemble the salad
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Mash the ripe avocado flesh in a mixing bowl with a fork until smooth.
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Add the chopped hard-boiled eggs to the bowl.
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Stir in mayonnaise, Dijon mustard, and chopped chives. Season with smoked paprika, garlic powder, sea salt, and black pepper. Mix everything until well combined.
-
Taste the egg salad and adjust the seasoning to your liking.
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If using lettuce leaves, wash and pat them dry with a paper towel. Arrange the lettuce leaves on a serving platter. Spoon the salad onto the leaves and serve.
Video
Nutrition
The post Keto Egg Salad Recipe With Creamy Avocado π₯ appeared first on Cast Iron Keto.
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