Creamy low-carb egg salad made with avocado instead of mayo
Keto Avocado Egg Salad
Keto Avocado Egg Salad
27 minEasy
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Keto Avocado Egg Salad
Creamy low-carb egg salad made with avocado instead of mayo
A keto-friendly egg salad where mashed avocado replaces mayonnaise, creating a rich and creamy salad packed with healthy fats. Quick, easy, and incredibly satisfying.
15m
Prep Time
12m
Cook Time
27m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Traditional egg salad is already pretty close to keto-friendly, but swapping the mayo for mashed avocado takes it to another level. The avocado gives you the same creamy binding quality as mayonnaise, but with better flavor, better nutrition, and a beautiful green color.
This version keeps things simple — hard-boiled eggs, ripe avocado, a little mustard for tang, and some crunchy celery for texture. It works on its own, in a lettuce wrap, or scooped up with cucumber slices for a fully low-carb meal.
Ingredients
- 8 large eggs, hard-boiled and peeled
- 2 ripe avocados
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp Dijon mustard
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely diced
- 2 tbsp fresh dill or chives, chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of cayenne pepper (optional)
- Paprika for garnish
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Chop the hard-boiled eggs into bite-sized pieces. Set aside.
- 2
In a large bowl, mash the avocados with a fork until mostly smooth with some chunks remaining.
- 3
Stir in the lime juice, Dijon mustard, garlic powder, salt, pepper, and cayenne if using.
- 4
Add the chopped eggs, celery, red onion, and fresh herbs. Fold gently until everything is combined and coated in the avocado mixture.
- 5
Taste and adjust seasoning as needed.
- 6
Serve immediately, sprinkled with paprika, in lettuce cups or on its own.
Serving Suggestions
Ways to Serve This Dish
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
AvocadoFull-fat mayo
Traditional option if avocados are unavailable, though no longer as nutrient-dense
Dijon mustardYellow mustard
Milder flavor but works fine
DillChives or parsley
Any fresh herb complements the egg salad
Tips & Storage
Pro Tips
Add the lime juice right away to slow the avocado from browning.
For perfect hard-boiled eggs, start them in cold water, bring to a boil, then cover and remove from heat for 12 minutes.
This is best eaten the same day, as the avocado will start to brown after a few hours.
Storage
Store in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Best within 24 hours.
Reheating
No reheating needed. Serve cold.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates8g
Fat22g
Fiber5g
Sugar1g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I keep it from turning brown?
- Press plastic wrap directly onto the surface to block air. The lime juice also helps slow oxidation.
- Can I add mayo too?
- Sure. A tablespoon of mayo adds extra creaminess if you want a richer salad.
- Is this strictly keto?
- Yes. With about 3 net carbs per serving, it fits comfortably within keto macros.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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