Description
Keto Avocado Egg Salad
Looking for a fresh, low-carb lunch idea? This Keto Avocado Egg Salad is both delicious and easy to make. Perfect for meal prep, it stays fresh thanks to lime juice, which keeps the avocado from browning. Whether you serve it in butter lettuce wraps or as a side dish, this salad brings a burst of flavor with simple, everyday ingredients. Ideal for keto-friendly gatherings or just a quick, satisfying lunch.
1 large avocado, pitted and diced
3 hard boiled eggs
2 tbsp mayonnaise
1 tbsp fresh lime juice (or lemon)
1 tbsp minced chives
Salt and pepper, to taste
Optional: butter lettuce for wraps
Directions:
1. Add all ingredients to a bowl and mix well.
2. Season with salt and pepper.
3. Top with extra lime juice or chives.
Prep Time: 5 mins
Kcal: 260 per serving
Step-by-Step Guide
1. Prepare your ingredients: Hard boil the eggs, let them cool completely, then peel and chop them. Pit and dice the avocado. Mince the fresh chives.
2. Combine the base: In a medium mixing bowl, gently combine the diced avocado and chopped hard-boiled eggs.
3. Add the dressing: Spoon in the mayonnaise and fresh lime juice. Using a fork, mash and stir the mixture to your desired consistency—some prefer it chunky, others smoother.
4. Season and finish: Fold in the minced chives. Season generously with salt and pepper to taste. Give it one final mix.
5. Serve immediately or store: For best texture, serve right away. To store, press plastic wrap directly onto the surface of the salad to limit air exposure and refrigerate for up to one day.
Serving Suggestions
This versatile salad is more than just a wrap filling. Serve it in crisp butter lettuce or endive leaves for a perfect low-carb vessel. For a heartier meal, spoon it over a bed of fresh spinach or use it as a topping for grilled chicken or salmon. It also makes an excellent high-fat, satisfying dip for sliced cucumbers, bell peppers, or pork rinds.
How-to Summary
This Keto Avocado Egg Salad is a quick, five-minute recipe. Simply mix diced avocado and hard-boiled eggs with mayonnaise, lime juice, and chives. Season with salt and pepper. The lime juice is key for freshness and preventing browning. Enjoy it in lettuce wraps or as a dip.
Frequently Asked Questions
Can I make this ahead of time? Yes, for up to 24 hours. The lime juice slows browning, but for best results, press plastic wrap directly on the salad’s surface before refrigerating.
What can I use instead of mayonnaise? Full-fat Greek yogurt or sour cream are excellent substitutes that maintain the creamy texture while keeping it keto-friendly.
How do I store leftovers? Store in an airtight container in the refrigerator. Note that the avocado will continue to soften slightly, but it will still be safe and tasty to eat the next day.
Is this recipe dairy-free? Yes, as written with standard mayonnaise, this recipe is dairy-free. Always check your mayonnaise label to confirm.
Can I add other ingredients? Absolutely. Crispy bacon bits, a dash of hot sauce, diced celery for crunch, or a sprinkle of paprika are all fantastic additions.
Common Mistakes to Avoid
- Using warm hard-boiled eggs, which can make the salad musy and cause it to spoil faster. Always cool eggs completely.
- Over-mixing the salad into a completely smooth paste. Gently mashing preserves a pleasant, textured consistency.
- Skipping the acid (lime/lemon juice). This is crucial for flavor and preventing the avocado from oxidizing and turning brown quickly.
- Storing it improperly. Without a barrier against air, the avocado will discolor rapidly even with lime juice.
Conclusion
This Keto Avocado Egg Salad is a testament to how simple ingredients can create a powerfully satisfying and nutritious meal. It perfectly aligns with a low-carb lifestyle, providing healthy fats and protein to keep you full and energized. With its five-minute prep time and versatile serving options, it’s an indispensable recipe for quick lunches, effortless entertaining, and reliable meal prep. Give it a try and enjoy a burst of fresh, creamy flavor any day of the week.