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.
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:
- Red onion
- Green onions
Then mix the dressing ingredients:
- Avocado (Mashed)
- Greek yogurt
- Lemon juice
- Dijon mustard
- Dill (fresh)
- Celery Salt
- Salt & Pepper
Combine the two for a great family salad.
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
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Keto Avocado Egg Salad
- 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
- 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.
YOUR OWN NOTES