Gluten Free Nut Free Low Carb Vegetarian Keto

A creamy keto avocado egg salad is an easy recipe that makes a great summer salad lunch. A classic combination of hard boiled eggs with chopped avocado is served in a tangy creamy sauce.

Serve this egg salad by itself or use it for a low carb wrap or lettuce filling.

avocado egg salad in a bowl with dill garnish

How to make keto avocado egg salad

The star of this avocado egg salad is dill. This herbs add so much flavour in addition to the creamy dijon mustard sauce. Don't be shy with it and add more to your own taste.

To start this salad you need to hard boil eggs. Prepare them ahead and allow them to completely cool before using them.

It then is as simple as chopping these ingredients:

Celery

Red onion
Green onions

Then mix the dressing ingredients:

Avocado (Mashed)
Mayonnaise
Greek yogurt

Lemon juice
Dijon mustard
Dill (fresh)

Chives
Celery Salt
Paprika

Salt & Pepper

Combine the two for a great family salad.

Recipe Tips

The avocado could be diced instead of mashed for a less creamy salad.

This salad is best served on the day it is made due to the avocado browning.

Add some home made Salad Cream to the dressing in place of the Greek yoghurt.

I've used both red and green onions in this salad as they have different flavours. You can omit or use just one to your own tastes.

More low carb vegetarian salad recipes

Dill Pickle Egg Salad

Hearts of Palm Avocado Salad

Cauliflower Potato Salad

Vegetarian Nicoise Salad

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Keto Avocado Egg Salad

An easy low carb avocado egg salad in a creamy dressing with a slight crunch for a summer vegetarian lunch.

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Prep Time 10

Total Time 10

Course Salad

Cuisine Vegetarian

Servings servings

Calories 203 kcal

Ingredients

1 avocado ripe

6 eggs hard boiled with shells removed
2 stalks celery chopped
¼ red onion finely chopped

2 green onions chopped
2 tablespoons mayonnaise
2 tablespoons Greek yogurt

1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons dill chopped

2 tablespoons chives chopped
½ teaspoon celery salt
½ teaspoon paprika

½ teaspoon salt
½ teaspoon black pepper

Instructions

In a medium bowl mash the avocado with a fork.

Stir in the mayonnaise, yogurt and lemon juice.
Add the onions, mustard, herbs and seasoning and mix well.
Chop the hard boiled eggs and stir into the mixture.

Serve immediately.

Notes

This recipe assumes that the hard boil eggs have already been made.

Serves 4 and best served the same day it is made.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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