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Creamy Keto Avocado Egg Salad with Fresh Dill

A mound of creamy keto avocado egg salad featuring chunks of avocado and hard-boiled eggs, heavily garnished with fresh dill.
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Make this high-fat, low-carb egg salad using fresh avocado for a rich texture. It is a quick, healthy keto lunch idea perfect for meal prep.

Ingredients

Scale
  • 4 large eggs, hard-boiled and peeled
  • 1 medium ripe avocado
  • 2 tablespoons mayonnaise (full fat, no sugar added)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste

Instructions

  1. Chop the hard-boiled eggs into small pieces and place them in a medium bowl.
  2. In a separate small bowl, mash the avocado until it is smooth.
  3. Add the mayonnaise, Dijon mustard, and lemon juice to the mashed avocado. Mix until well combined.
  4. Gently fold the avocado mixture into the chopped eggs.
  5. Stir in the fresh dill and chives.
  6. Season with salt and pepper. Taste and adjust seasoning as needed.
  7. Serve immediately or chill for 30 minutes to allow flavors to meld.

Notes

  • For a different flavor, substitute the dill and chives with 1 tablespoon of finely minced red onion.
  • This salad keeps well in an airtight container in the refrigerator for up to 3 days.
  • Serve this delicious keto appetizer on lettuce cups, with celery sticks, or alongside keto crackers for a complete meal.

Nutrition

Find it online: https://cookingbycarla.com/keto-avocado-egg-salad-recipe/