Keto avocado egg salad
June 13, 2026 · 1 min read
Avocado does most of the work here — it replaces a significant part of the mayo, adding creaminess and fat without adding carbs. The result is richer than a standard egg salad and more filling, which matters on keto when the goal is staying satisfied until the next meal.
2 servingsPrep 10 minCook 12 min~2 g net carbs / serving
Ingredients
- 4 large eggs
- 1 ripe avocado
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp mayonnaise
- 2 tbsp red onion, finely diced
- Salt and black pepper to taste
- Fresh chives or dill to finish
Steps
- Hard-boil the eggs: cover with cold water, bring to a boil, turn off the heat, lid on for 11 minutes, then transfer to ice water.
- Peel and roughly chop the eggs.
- Mash the avocado in a bowl with the lemon juice until mostly smooth but still a little chunky.
- Stir in the mayonnaise, Dijon, and red onion.
- Fold in the chopped eggs. Season well with salt and pepper.
- Serve in lettuce cups, on cucumber rounds, or straight from the bowl. Finish with chives or dill.
Per serving (approx): 2 g net carbs · 14 g protein · 28 g fat · ~320 cal
Notes and swaps
- No red onion? Green onion or a small shallot works.
- Serving options: lettuce cups keep the carbs near zero; cucumber rounds add maybe 1g extra. Both travel well if you're making this ahead.
- Make it spicy: a dash of hot sauce or a pinch of smoked paprika on top.
- Bacon: a strip of crumbled bacon stirred in takes it somewhere better.
The avocado oxidizes, so this is best the day you make it — though pressing cling wrap directly onto the surface and refrigerating will buy you another day before it browns.
Already eaten today? Tell Copper Keto Companion what you had earlier and it'll show you whether this fits under your ceiling before you finish making it.