If you’re on a keto diet and looking for a quick, nutritious, and delicious meal, this Keto Avocado Egg Salad is perfect for you. Packed with healthy fats and protein, this salad is not only satisfying but also incredibly easy to make. Whether you’re planning a quick lunch or a light dinner, this recipe is sure to become a favorite in your keto meal rotation.
Ingredients:
6 hard-boiled eggs, peeled and chopped
2 ripe avocados, peeled and diced
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Paprika, for garnish (optional)
Directions:
Combine the Main Ingredients: In a large bowl, gently mix the chopped eggs and diced avocados. The creamy avocado pairs perfectly with the firm texture of the eggs, creating a harmonious base for your salad.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until the mixture is smooth and well combined. This dressing adds a tangy and creamy flavor that enhances the taste of the salad.
Mix Everything Together: Pour the dressing over the eggs and avocados. Add the finely chopped red onion and fresh parsley to the bowl. The red onion adds a slight crunch and sharpness, while the parsley provides a fresh, herbaceous note.
Combine and Season: Gently fold the ingredients together until everything is evenly coated with the dressing. Be careful not to mash the avocados too much; you want to keep some chunks for texture. Season with salt and pepper to taste.
Garnish and Serve: If desired, sprinkle a bit of paprika over the top for an extra pop of color and a hint of spice. Serve the salad immediately or refrigerate it until you’re ready to eat. This dish can be enjoyed on its own or as a filling for lettuce wraps or low-carb sandwiches.
Serving Tips:
Serve Immediately: For the best taste and texture, serve the salad immediately after preparing it. The fresh ingredients and creamy dressing are most flavorful right after mixing.
Pair with Greens: Enhance your meal by serving the egg salad over a bed of fresh greens like spinach, arugula, or mixed lettuce. This not only adds more nutrients but also creates a more filling and satisfying dish.
Lettuce Wraps: Use large lettuce leaves (such as romaine or butter lettuce) to make keto-friendly wraps. Simply spoon the salad onto the leaves and fold them into wraps for a handheld meal.
Low-Carb Bread: For those craving a sandwich, serve the salad on slices of low-carb bread or in a keto-friendly tortilla.
Garnish Creatively: Add extra garnishes like cherry tomatoes, sliced cucumbers, or olives for additional flavor and color. A sprinkle of chopped chives or a dash of hot sauce can also provide a delightful twist.
Storage Tips:
Airtight Container: Store any leftover salad in an airtight container to maintain its freshness. This prevents the salad from absorbing odors from other foods in the refrigerator.
Plastic Wrap Method: To prevent the avocado from browning, press a piece of plastic wrap directly onto the surface of the salad before sealing the container. This reduces the exposure to air, which helps keep the avocado looking fresh.
Refrigeration: Keep the salad refrigerated and consume it within 1-2 days for the best flavor and texture. While it’s safe to eat for a few days, the avocado may begin to brown, and the salad may become a bit watery over time.
Avoid Freezing: Freezing is not recommended as the texture of avocados and hard-boiled eggs can change significantly when thawed, resulting in a less appealing salad.
Reviving Leftovers: If the salad becomes watery after refrigeration, give it a good stir before serving. You might also add a bit more fresh parsley or a squeeze of lemon juice to revive its flavor.
Related Recipes:
- Best Recipe For Chicken Salad
- Tropical Coconut Pineapple Salad Recipe
- Egg Salad Recipe Without Mustard
FAQs:
Can I make the Keto Avocado Egg Salad ahead of time?
Yes, you can make the Keto Avocado Egg Salad ahead of time, but for the best taste and texture, it’s recommended to prepare certain components separately and combine them just before serving. Store the dressing separately from the eggs and avocados, and dice the avocados just before mixing to minimize browning.
How do I keep the avocados from browning in the salad?
To keep the avocados from browning, press a piece of plastic wrap directly onto the surface of the salad before sealing it in an airtight container. The lemon juice in the dressing also helps slow down the browning process. Storing the salad in the refrigerator and consuming it within 1-2 days will maintain its freshness.
Can I add other ingredients to this salad?
Absolutely! This recipe is versatile and can be customized to suit your taste. You can add ingredients like celery, bell peppers, or cooked bacon for extra crunch and flavor. Just ensure that any added ingredients are keto-friendly to keep the salad low in carbs.
Is this salad suitable for meal prep?
Yes, this salad is suitable for meal prep with a few adjustments. For optimal freshness, store the dressing separately and combine it with the eggs and avocados just before eating. This method helps maintain the best texture and prevents the avocados from browning too quickly.
Conclusion:
Embrace the delicious simplicity of this Keto Avocado Egg Salad and enjoy a satisfying meal that’s both healthy and flavorful. Perfect for any occasion, this recipe is sure to become a staple in your keto cooking repertoire.
📖 Recipe:
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Keto Avocado Egg Salad
- Total Time: 15 minutes
- Yield: 4 servings
Description
Enjoy a nutritious and delicious Keto Avocado Egg Salad that is perfect for a quick lunch or light dinner. This easy-to-make recipe is packed with healthy fats and protein, making it a satisfying choice for anyone following a low-carb or keto diet. With simple ingredients and straightforward instructions, you’ll have a flavorful meal ready in just 15 minutes. Perfect for meal prep, potlucks, or as a refreshing side dish, this salad is sure to become a favorite.
Ingredients
6 hard-boiled eggs, peeled and chopped
2 ripe avocados, peeled and diced
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Paprika, for garnish (optional)
Instructions
- In a large bowl, gently mix the chopped eggs and diced avocados.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until well combined.
- Pour the dressing over the eggs and avocados.
- Add the finely chopped red onion and fresh parsley to the bowl.
- Gently fold the ingredients together until everything is evenly coated with the dressing.
- Season with salt and pepper to taste.
- Garnish with a sprinkle of paprika, if desired.
- Serve immediately or refrigerate until ready to eat.
Notes
For the freshest flavor, serve the salad immediately after preparing.
To prevent avocados from browning, press plastic wrap directly onto the surface of the salad before sealing it in an airtight container.
Feel free to add other keto-friendly ingredients like celery, bell peppers, or cooked bacon for extra texture and flavor.
This salad can be stored in the refrigerator for up to 1-2 days.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal per serving
