The magic of this Avocado Egg Salad recipe is really making it so creamy and flavorful without having to use mayonnaise, which most egg salads come with to guarantee that creaminess. And this is exactly what makes it yummy AND keto!
A key ingredient that might be overlooked to make this salad super creamy is avocado oil. Yes, it is an avocado salad, but that slight touch of avocado oil will enhance its creaminess and will help the eggs stick together with the avocado chunks.
It is a VERY easy recipe to make as the most “difficult” part of making it is the part where you boil the eggs…which is not difficult at all.
Let’s take a super quick look at the ingredients…
Ingredients
- HAAS avocados – We find that HAAS avocados have such a distinct flavor over other kinds that it is often our preferred option for our recipes. However, feel free to pick whichever kind is your favorite.
- Eggs – As usual, prefer it to be organic and coming from pasture raised and free range chicken with no antibiotics.
- Avocado oil – This is the KEY ingredient that makes it look so creamy without removing the recipe’s keto-ness while keeping its avocado essence.
- Lemons – To use their juice for the salad and give it that flavor contrast.
- Sea salt – We prefer sea salt over table salt given the fact that it’s the least processed one.
- Black ground pepper – Along with the salt, a seasoning ingredient that must not be missed. Make sure it’s a high quality one.
- Minced red onions – For flavor contrast, looks and a health boost!
- Chives – Veggie addition that when combined with parsley will make this salad not even need to go with anything else.
- Parsley – Perfect combo with chives for this avocado egg salad!
- Lettuce – This would be the wrapper for the salad, if you want to use one. This one is optional.
Preparation
As we said before, the most “difficult” part of this recipe is where you boil the eggs in water…if that can be considered difficult.
However, it’s worth noting that we recommend you hard boil the eggs to make a consistent mix when you combine them with the other ingredients in a mixing bowl.
It would really be a mess if you boil them anything less than hard because all the yolk would spread around the salad and the end result would no be as we intend it to be.
In short, here are the steps to prepare this avocado egg sald:
- Bring water to a boil in a medium saucepan.
- Mix ingredients in a mixing bowl (except for the avocado oil, lettuce and the eggs).
- Hard boil the eggs in the boiling water.
- Dice the boiled eggs.
- Pour the diced boiled eggs in mixing bowl with the previously mixed ingredients.
- Stir well while pouring avocado oil until creamy.
- Wrap it with lettuce or serve it with lettuce as a side.
Now jump into the recipe card below for full Instructions!
Avocado Egg Salad (Keto)
Description
Avocado Egg Salad (Keto)
This Keto version of an Avocado Egg Salad is one that comes out surprisingly creamy and flavorful without the mayo that most egg salads bring. Loaded with healthy fats and protein!
Its key ingredient that most recipe makers miss when making a Keto Avocado Egg Salad gives it that creaminess without missing its keto-ness.
Ingredients
Instructions
-
Boil the water
Bring water to a boil in a medium saucepan.
Do this before anything else to gain time while following the other steps. -
Dice the avocados
-
Mix ingredients
In a mixing bowl, mix the diced avocados, lemon juice, salt, pepper, onions, chives and parsley.
Set the bowl with the mixed ingredients aside.
-
Put eggs in boiling water
Keep them in the boiling water for about 10 minutes to make the eggs boil over hard.
-
Dice eggs
Get eggs out of the boiling water and dice them.
-
Mix diced eggs with other ingredients
Put the diced in the saucepan with the other ingredients and stir them well until fully mixed.
-
Pour avocado oil over mix
While you stir the mix, slowly pour avocado oil until the salad reaches your desired creaminess.
The avocado oil should help the mix become less chunky and more creamy.
-
Serve it with lettuce
Using the lettuce leaves you can serve the salad wrapped inside them or as a regular side.
You can also serve the salad just on top of the leaves.
Lettuce is an optional ingredient, which you may skip if you so prefer.
Equipment & Ingredients
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Servings 2
- Amount Per Serving
- Calories 170kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 4g20%
- Cholesterol 190mg64%
- Sodium 244mg11%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 9g18%
- Polyunsat Fat 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pro Tip
You can mix up different avocado types for a more interesting flavor if you have more than one favorite avocado type.
Adding more avocado could also help coat the eggs even better.
Serving Time
It is best if you serve this avocado egg salad immediately or within a few hours at most, or else the avocados will start to turn brown.
If you want to make it last a bit longer, squeeze a little more extra juice over the top of the mixture and wrap the salad in plastic wrap.
