Creamy, fresh, and packed with healthy fats—this keto avocado egg salad is a quick low-carb meal perfect for lunch, wraps, or meal prep.
🛒 Ingredients (Serves 2–3)
- 4 boiled eggs (chopped)
- 1 large avocado (ripe, mashed)
- 1–2 tbsp mayonnaise (optional for extra creaminess)
- 1 tbsp lemon juice
- 2 tbsp green onions (chopped)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
Optional:
- Fresh parsley or dill
- Chili flakes for heat
- Mustard (for tangy flavor)
👩🍳 Instructions
- Boil eggs
Hard boil (8–10 mins), cool, peel, and chop - Mash avocado
In a bowl, mash until creamy but slightly chunky - Mix everything
Add eggs, mayo (if using), lemon juice, and seasonings - Combine gently
Mix until well combined - Serve
- In lettuce wraps 🥬
- On keto bread
- Or as-is in a bowl
🧮 Nutrition (Approx.)
- Calories: ~250–300 per serving
- Net Carbs: ~2–4g
- Protein: ~10–12g
- Healthy Fats: High ✔️
🧮 Weight Watchers (WW) Points
🔢 Per Serving: ~3–5 Points
(Depends on mayo & portion size)
💡 Tips for Best Flavor
- Use ripe avocado for creaminess
- Add lemon to prevent browning
- Don’t overmix—keep some texture
💡 Variations
- No mayo: Just avocado for a cleaner keto version
- Spicy: Add hot sauce or jalapeños
- Protein boost: Add shredded chicken or tuna
- Crunch: Add celery or cucumber
❓ FAQs
❓ How long does it last?
Best eaten fresh, but can store 1 day in fridge (may brown slightly).
❓ Can I meal prep it?
Yes, but add avocado right before eating for best color.
❓ Is it strict keto?
Yes—very low carbs and high healthy fats.
❓ Can I skip eggs?
Then it becomes avocado salad—but eggs add protein.