I swapped one classic ingredient in my Avocado Egg Salad and the surprising result made me rethink what a low-carb lunch can be.

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I love a good Avocado Egg Salad because it feels like a little rebel lunch that skips carbs but still actually fills you up. I mash creamy ripe avocados with chopped hard boiled eggs and sometimes I just stare at how simple things can taste so bright.

It’s bursting with flavor, and every time I make it people act like there’s a secret trick, like I forgot to add one. Nope, just bold textures and a tiny zing that makes you come back for more.

If you want a fresh low carb meal that won’t bore you, this is it.

Ingredients

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Eggs: high in protein, vitamin D, choline, low carbs, keep you full.
Avocado: rich in monounsaturated fat, fiber, potassium, creamy and filling.
Mayonnaise: full fat adds calories and fat for keto, watch sodium.
Dijon mustard: sharp tang, tiny carbs, big flavor without sugar.
Lemon juice: bright acid, vitamin C, lifts flavors, adds freshness.
Red onion: crunchy bite, small carbs, antioxidants, a little sweetness.
Bacon: smoky, adds fat and crunch, high in sodium and processed.

Ingredient Quantities

4 large eggs, hard boiled

2 ripe avocados peeled and cubed

3 tablespoons mayonnaise full fat

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons red onion finely chopped

1 celery stalk finely chopped

1 tablespoon fresh chives chopped

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika optional

2 slices cooked bacon crumbled optional

How to Make this

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1. Put the 4 eggs in a single layer in a pot, cover with cold water about an inch above the eggs, bring to a boil, then turn off the heat, cover the pot and let sit 10 to 12 minutes; older eggs peel easier so use those if you can.

2. Drain and plunge the eggs into an ice bath for 5 minutes, peel and roughly chop or coarsely mash some for texture, save a couple halves for garnish if you want.

3. While eggs cook, halve the avocados, remove the pits, scoop out the flesh and cube them; immediately toss the avocado with the 1 tablespoon fresh lemon juice so it won’t brown.

4. Finely chop the red onion, celery stalk and chives, and crumble the cooked bacon if using.

5. In a bowl whisk together 3 tablespoons full fat mayonnaise, 1 teaspoon Dijon mustard, the rest of the lemon juice if you like extra tang, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and 1/4 teaspoon smoked paprika if using; taste and adjust seasoning.

6. Gently fold the chopped eggs and cubed avocado into the dressing, try not to overmix or the avocado will get mushy, leave some chunkiness for better texture.

7. Fold in the red onion, celery, chives and crumbled bacon, mix just until combined and taste again for salt, pepper or a squeeze more lemon if needed.

8. Chill the salad 15 to 30 minutes if you want the flavors to meld, but you can serve right away at room temperature too; if it sits a while give it a quick stir and add a splash of lemon if the avocado looks dull.

9. Serve in lettuce cups, over greens, or with keto crackers, and sprinkle extra chives and a pinch of smoked paprika on top for color.

Equipment Needed

1. Medium pot big enough to hold 4 eggs in a single layer
2. Large bowl for an ice bath
3. Slotted spoon or tongs to lift eggs out of the water
4. Large mixing bowl for the salad
5. Small bowl and a whisk or fork for the dressing
6. Chef’s knife
7. Cutting board
8. Measuring spoons (tablespoon and teaspoon)
9. Rubber spatula or spoon to gently fold everything together

FAQ

How do I keep the avocado egg salad from turning brown?

The lemon juice in the recipe slows browning, but the easiest tricks are to press plastic wrap right onto the salad surface or leave an avocado pit tucked in the bowl. Store airtight in the fridge and eat within 1-2 days for best color and taste.

How long will it keep in the fridge?

Because of the avocado it’s best eaten within 1-2 days. The hard boiled eggs alone last longer, but once mixed the texture and color change fast. You can stretch to 3 days but expect some browning and softer texture.

Can I swap the mayo for Greek yogurt or a different mayo?

Yep. Full fat mayonnaise keeps it keto and creamy. Avocado oil mayo is a great keto-friendly swap. Plain Greek yogurt works for a lighter version but it lowers the fat and may not be strictly keto.

Whats the best way to get perfect hard boiled eggs for this salad?

Put eggs in a pot, cover with cold water, bring to a boil, then turn off heat and cover for 9-12 minutes depending on size. Shock them in ice water 5 minutes after to stop cooking and make peeling easier.

Can I make this ahead for meal prep?

Make the eggs, chop onion and celery, and keep them separate from the mashed avocado. Assemble right before eating. If you must mix ahead, follow the storage tips and eat within 1-2 days.

How can I change the texture or flavor if I want variety?

For chunkier salad chop eggs and avocado bigger, mash if you want creamier. Add crumbled bacon, a pinch of smoked paprika, chopped pickles or extra mustard for a tangy kick. Taste and adjust salt and lemon to your liking.

Keto Avocado Egg Salad Recipe Substitutions and Variations

Mayonnaise 3 tablespoons: swap for full fat Greek yogurt for a tangier creaminess, or use avocado oil mayo to keep the rich texture
Dijon mustard 1 teaspoon: use whole grain mustard for extra texture and mild heat, or plain yellow mustard if you want something less sharp
Fresh lemon juice 1 tablespoon: substitute lime juice one for one for similar brightness, or a splash of apple cider vinegar if you dont have citrus
Cooked bacon optional: replace with smoked salmon for salty smoky protein, diced ham for familiar meaty vibes, or toasted sunflower seeds for crunch if you want it meatless

Pro Tips

– Use older eggs and toss a teaspoon of baking soda in the cooking water, it makes peeling way easier. Plunge them into a big ice bath right after cooking and peel under running water if a shell is being stubborn, that little trick really helps.

– Toss avocado with lemon juice as soon as you cut it, but if you’re not serving right away press plastic wrap directly onto the salad surface so air cant hit it, or stir in a splash more lemon just before serving to freshen the color and flavor.

– Fold very gently, dont overmix or the avocado will turn to mush, leave some big chunks of egg and avocado for texture. If you want crunch, add the celery and any seeds or nuts right before serving so they stay crisp.

– Cook bacon extra crispy, drain it well and fold in at the last minute so it stays crunchy, and always taste at the end — a tiny extra pinch of salt or a squeeze more lemon can fix a flat batch.