Avocado Egg Salad
This creamy Keto friendly Avocado Egg Salad is a delicious spin on a classic egg salad. Creamy avocado, chopped hard-boiled eggs and sweet red onion are tossed in a tangy dressing to give you a quick, easy to make and flavorful lunch in just minutes.
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❤️ Why You’ll Love This Avocado Egg Salad Recipe
- Fresh chunks of hard-boiled eggs
- Chopped creamy avocado
- Sweet red onions and flavorful cilantro
- Tossed in a Greek yogurt and avocado dressing
- Delicious spin on a classic egg salad
If you’re tired of boring egg salad, and happen to be a fan go avocado, you’re going to love this recipe! Adding some fresh and creamy avocado is a great way to elevate an otherwise average egg salad into something special.
I like to use chunks of avocado in the salad, and also a little mashed up in the dressing. It’s great all on its own, or you can serve some over a plate of your favorite mixed greens. If you prefer sandwich-style, you can use your favorite low carb bread or buns and enjoy it that way. Sometimes I even like to toast the bread first. SO good!
There are a few different additions you can make if you want to change things up a little. I’ve made some suggestions down below for you to check out.
🛒 Ingredients for Keto Avocado Egg Salad
- Eggs
- Avocados
- Greek yogurt
- Lemon
- Red onion
- Cilantro
- Garlic salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Cutting board
- Knife
- Mixing bowls
- Whisk
🔪 How to Make Low Carb Avocado Egg Salad
Hard boil your eggs. If you scroll down to the “Tips” section, I’ve listed a couple of different methods that I like to use. Then once they’re cool enough to handle, chop them into small pieces.
Chop one whole avocado, and half of the second avocado, reserving the other half for the dressing.
Add it to a large mixing bowl along with the chopped eggs, red onion and cilantro.
Mix gently just enough to combine, you don’t want to mash anything up.
Take the reserved other half of the second avocado and mash it using a fork. Add it to a small mixing bowl along with the lemon juice, Greek yogurt, garlic salt and pepper.
Whisk together, then pour over the bowl with the eggs and avocado.
Toss to combine, again, being gentle so you still have chunks and everything isn’t all mashed up. It’s ready to serve over some lettuce or as a sandwich with your favorite low carb bread.
☑️ Storage Instructions
Store leftovers in an airtight container for 1-2 days. Just know that the longer it sits, the avocado will start to discolor. You can try squeezing some lemon juice over the top and covering with plastic wrap (touching the egg salad), but I have found you still get some discoloration.
🍴 Ways to Serve Avocado Egg Salad
- Serve over a plate of mixed greens or the lettuce of your choice.
- Serve as a sandwich with this Homemade Keto Bread or Keto Brioche Bread.
- Serve on these Keto Dinner Rolls or Homemade Keto Buns.
- You can enjoy it as is with some Everything Bagel Crackers or Sesame Almond Flour Crackers on the side.
- Take a Persian cucumber, cut it in half, scoop out the center and fill with some avocado egg salad.
💡 Tips
- If you want to do some prep work ahead of time, you can hard boil your eggs the night before. Peel, but don’t chop them until you’re ready to assemble the salad.
- Cut up your eggs, cilantro and red onion first and add them to a large mixing bowl. Then add the lemon juice, Greek yogurt, garlic salt and pepper to a small mixing bowl. Then the last thing you do is cut up your avocados and add them as directed. This will limit the time the avocado is exposed to air and won’t start to oxidize so quickly. Once the lemon juice hits the avocado, it stops them from turning brown at least for a few hours.
- And because of the inevitable oxidation of the avocados, it’s really best to serve this egg salad within a day or two. You can still enjoy it after that, but the color is off-putting and the flavor can be a little bitter, depending on how much time has passed. If you don’t think the entire recipe will be eaten quickly, consider cutting the recipe in half. Just adjust the servings in the recipe card and it will scale down the amount of each ingredient for you.
- Be sure to cut your red onions small, so you don’t get a huge chunk in a bite.
Tips for Making Perfect Hard-Boiled Eggs
There two different methods to making the perfect hard-boiled eggs that I use:
- The first method is to put them in a saucepan with just enough water to cover them. Turn the burner on to high and set a timer for 10 minutes. After 10 minutes, turn the burner off, don’t remove the saucepan and set the timer for another 10 minutes. Then plunge the eggs into a bowl of ice water and let them sit for 5 minutes. To peel them, gently roll them onto a paper towel on your counter to loosen up the skins. Then gently peel.
- The second method is to bring a saucepan of water to a boil, then once boiling gently lower the eggs in using a spider. Set a timer for 12 minutes and allow the eggs to boil. Then remove the eggs, plunge them into a bowl with ice water and let them sit for 5 minutes. Then roll and peel.
- Now I will throw this in, though it doesn’t apply to this particular recipe, but if you like a jammy-style egg, use the second method that I mentioned and set the timer for 7-8 minutes instead, depending on how large your eggs are and how runny you like the yolk to be. They turn out so perfect every time!
🔄 Substitutions and Additions
- If you don’t like cilantro, you can use fresh parsley or mint instead. The parsley won’t give you much flavor, but the mint will be a nice addition.
- For some added heat, finely dice up a jalapeño pepper and add it into the egg salad. Just be sure to remove the ribs and seeds. If you like jalapeños, but don’t want too much heat, you can add in some chopped pickled jalapeños instead.
- For even more heat, add in a few dashes of hot sauce.
- To add a smoky flavor, add in 1/2 teaspoon of smoked paprika.
- If you don’t have garlic salt, use equal parts salt and garlic powder. If you really love garlic, you can grate a fresh clove right into the dressing.
- If you don’t have red onion, you can use scallions instead.
- For a little briny bite, you can add in some capers or chopped pickles.
- Chopped black olives are also a great addition to this egg salad.
Do avocado and egg go well together?
Absolutely! The creaminess and subtle flavor of the avocado pairs perfectly with eggs.
Is avocado egg salad healthy?
Most definitely! Not only are both avocado and eggs low in carbs, they are high in protein, fiber and healthy fats, which is ideal for a Keto diet.
How long will avocado egg salad last in the fridge?
As I explained earlier, you are best to enjoy this egg salad within the first 1-2 days. Technically you can still eat it on day 3, but you will likely have some oxidation of the avocado.
Is egg salad good for a keto diet?
Definitely! Eggs are not only loaded with protein, but when mixed in this salad with healthy fats like avocado and Greek yogurt, you get well balanced macros.
🍽️ More Keto Avocado Recipes
- Salmon with Avocado Salsa
- Taco Stuffed Avocado
- Avocado Fries
- Silky Avocado Chocolate Mousse
- Chocolate Avocado Brownies
- Easy Guacamole
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Avocado Egg Salad
Ingredients
- 8 hard-boiled eggs
- 2 Haas avocados, divided
- 1/4 cup Greek yogurt
- 3 tablespoons fresh lemon juice
- 2 tablespoons red onion, minced
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
Instructions
- Hard boil your eggs. If you scroll up on the page and look in the "Tips" section, I’ve listed a couple of different methods that I like to use. Then once they’re cool enough to handle, chop them into small pieces.
- Chop one whole avocado, and half of the second avocado, reserving the other half for the dressing.
- Add it to a large mixing bowl along with the chopped eggs, red onion and cilantro. Mix gently just enough to combine, you don’t want to mash anything up.
- Take the reserved other half of the second avocado and mash it using a fork. Add it to a small mixing bowl along with the lemon juice, Greek yogurt, garlic salt and pepper. Whisk together, then pour over the bowl with the eggs and avocado.
- Toss to combine, again, being gentle so you still have chunks and everything isn’t all mashed up. It’s ready to serve over some lettuce or as a sandwich with your favorite low carb bread.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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