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Keto Avocado Egg Salad

Keto Avocado Egg Salad

Keto avocado egg salad with 4g net carbs. Creamy, herby, and ready in 15 minutes. The best keto lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Lunch
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 large eggs hard or jammy boiled
  • 1 large avocado ripe
  • 3 tbsp mayonnaise full fat
  • 1 tbsp dijon mustard
  • 1 tbsp lemon juice fresh
  • 1 tsp hot sauce optional
  • 2 tbsp fresh chives chopped
  • 1 tbsp fresh dill chopped
  • salt and pepper to taste
  • lettuce leaves or cloud bread for serving

Method
 

  1. **Boil.** Boil eggs for 9 minutes. Transfer to ice water. Peel and chop into pea sized pieces.
  2. **Mash.** Mash avocado with mayonnaise, dijon, lemon juice, and hot sauce in a large bowl until smooth but slightly chunky.
  3. **Combine.** Fold in chopped eggs, chives, and dill. Season with salt and pepper.
  4. **Taste.** Adjust seasoning. Add more lemon juice or hot sauce if desired.
  5. **Chill.** Refrigerate 10 minutes for flavors to meld.
  6. **Serve.** Scoop onto lettuce wraps, cloud bread, or cucumber rounds.

Notes

Use ripe but firm avocados. Overripe avocado makes the salad watery. Boil eggs 8 to 9 minutes for jammy centers that blend easily. Store in the fridge for up to 2 days. Avocado starts to brown after that.