Healthy Keto Avocado Egg Salad (Low-Carb Lunch)
Keto Avocado Egg Salad is a creamy, fresh, and satisfying low-carb lunch made with hard-boiled eggs, ripe avocado, lemon juice, red onion, and fresh dill. Naturally rich in healthy fats and protein, this wholesome recipe comes together in about 10 minutes and requires no mayonnaise.
Equipment
- medium saucepan for boiling eggs
- mixing bowl
- knife
- cutting board
- fork for mashing avocado
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1 large ripe avocado, diced
- 1–2 tbsp fresh lemon juice
- 2–3 tbsp finely diced red onion
- 1 tbsp chopped fresh dill
- salt, to taste
- black pepper, to taste
Instructions
- If needed, place eggs in a pot and cover with water. Bring to a gentle boil, turn off heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath to cool completely, then peel and chop into bite-sized pieces.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Dice gently. Mash about half for a creamier texture, leaving the rest in chunks. Add lemon juice immediately and toss gently to coat.
- Add the chopped eggs, diced red onion, and fresh dill to the bowl. Gently fold everything together until well combined. Season with salt and black pepper to taste. Adjust lemon juice if needed and serve immediately.
Notes
Use perfectly ripe avocado for the best creamy texture. Add lemon juice immediately to prevent browning. For extra richness, mix in 1–2 tablespoons of plain Greek yogurt or a drizzle of olive oil. For added crunch, stir in diced celery or cucumber. Store in an airtight container for up to 1 day with plastic wrap pressed directly on the surface. Freezing is not recommended.
Nutrition
Calories: 210kcalCarbohydrates: 3gProtein: 9gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 280mgSodium: 180mgPotassium: 420mgFiber: 2gSugar: 1gVitamin A: 540IUVitamin C: 6mgCalcium: 40mgIron: 1.5mg
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