Avocado and egg salad is a fresh, satisfying update on the traditional egg salad—rich, creamy, and naturally low in carbs. It’s perfect for a quick lunch, a keto-friendly meal prep option, or a protein-rich snack that won’t spike blood sugar. This version uses ripe avocado and full-fat mayonnaise for silky texture and maximum flavor while keeping net carbs very low.

Why you’ll love this avocado and egg salad

• Creamy, rich texture without relying on starchy fillers
• High in healthy monounsaturated fats from avocado
• Good protein from eggs to keep you full longer
• Very low net carbs — ideal for keto and low-carb diets
• Ready in about 15 minutes and easy to customize

Ingredients (makes 4 servings)

• 4 large hard-boiled eggs, peeled and chopped
• 1 large ripe avocado (about 200 g of edible flesh), diced
• 2 tbsp full-fat mayonnaise (use avocado oil mayo or olive oil mayo for cleaner fats)
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice (or lime juice)
• 1 small celery stalk, finely chopped (about 40 g) — optional for crunch
• 1 tbsp chopped fresh chives (or green onion)
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 tsp smoked paprika or a few crumbles of cooked bacon for garnish

Simple instructions

1. Hard-boil eggs: place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and cover for 9–12 minutes depending on desired yolk firmness. Cool in an ice bath and peel.
2. Chop eggs and avocado. In a medium bowl, mash the avocado slightly with a fork (leave some chunks for texture).
3. Add chopped eggs to the avocado. Stir in mayonnaise, Dijon mustard, and lemon juice until combined.
4. Fold in celery and chives. Season with salt and pepper to taste. Garnish with smoked paprika or bacon if using.
5. Chill briefly or serve immediately on lettuce cups, low-carb bread, or as a filling for avocado halves.

Nutritional information (estimated)
Total recipe yields 4 servings. Nutrition values are approximate and will vary with exact ingredient sizes and brands.

Per serving (1/4 of recipe)

• Calories: ~205 kcal
• Fat: ~18.0 g
• Protein: ~7.6 g
• Total carbohydrates: ~5.6 g
• Dietary fiber: ~3.5 g
• Sugar alcohols: 0 g
• Sugars (total): ~0.5 g
• Net carbs: ~2.1 g (total carbs − fiber − sugar alcohols)

Whole recipe (all 4 servings)

• Calories: ~820 kcal
• Total carbohydrates: ~22.4 g
• Dietary fiber: ~14.1 g
• Sugar alcohols: 0 g
• Net carbs (total recipe): ~8.3 g

Notes on the nutrition

• Sugar alcohols: 0 g — no sugar alcohols are used in this recipe. If you add sweetened ingredients or certain sugar-free condiments with sugar alcohols (e.g., erythritol), recalculate accordingly.
• Net carbs are calculated as total carbohydrates minus dietary fiber minus sugar alcohols. This recipe is very low in net carbs (~2.1 g per serving), making it keto-friendly.
• To lower carbs further, reduce or omit the lemon juice and celery (though neither contributes many carbs).

Tips and variations

• Make it greener: add chopped cilantro and lime instead of lemon for a fresher flavor.
• Add crunch: finely chopped cucumber or radish (watch carbs if strictly tracking).
• Make it richer: fold in an extra tablespoon of mayo or a teaspoon of olive oil.
• Make it lighter: swap mayonnaise for plain full-fat Greek yogurt (this raises carbs slightly).
• Serve options: lettuce cups, low-carb wraps, sliced tomatoes, or spooned over mixed greens.

Storage
Store in an airtight container in the refrigerator for up to 2 days. Avocado will brown over time; to minimize browning, press plastic wrap directly onto the salad surface or squeeze an extra 1/2 tsp of lemon/lime juice on top before sealing.

Final thought
This avocado and egg salad is a fast, nutritious, and delicious way to enjoy a classic with a healthy twist. It balances creamy texture, healthy fats, and moderate protein while keeping net carbs low—ideal for anyone following a keto or low-carb lifestyle, or simply anyone who wants a satisfying, wholesome meal.