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The best egg salad recipe – 2 ways! This keto avocado egg salad is a delicious side dish with your next meal. It also makes a perfect dish to take with you to your next social event. Best of all, it’s low carb, high protein and loaded with flavour!
Keto is the talk everywhere right now. A diet that lets you enjoy cheese and bacon. Sign me up.
But in all honesty, I’ve never been great at diets. I aim to eat well most of the time, with the exception of my hard to cure sweet tooth that can at times be my downfall. If there ever was a diet for me to jump onto, keto could be the one.
To keep it keto-friendly, make sure you choose a low sugar, low carb mayonnaise (or switch it with Greek yogurt instead)
This keto avocado egg salad is great no matter if you are dieting or not though. It is simply an amazing way to incorporate avocado into your favourite classic salad to add a little extra good fat into your day!
Avocado Egg Salad 2 Ways: Recipe Variation
There are two ways to enjoy this recipe. With or without adding lettuce. Our lettuce experiment came about when we had a too many people and too little salad one day. We ran out of eggs and there was no time to make more, so it was easier to just fill out our existing salad with a little extra… salad.
This recipe is great with or without the lettuce. By adding lettuce, it goes further, has an extra bit of salad crunch and it tastes like an egg and lettuce sandwich minus the bread!
The key to using lettuce in your recipe is to make sure you add it at the last minute. In fact, the best egg salad is always one you make at the last minute where possible. If you add the lettuce a long time before serving, it will lose that crispness and you won’t get the extra crunch in your salad.
So chuck in your shredded lettuce just before you are ready to serve up your salad if you can and it will be the best!
Otherwise, put together a double batch and plan ahead… so you don’t get caught with too little salad like we did that day!
The Perfect Boiled Eggs
I have often been guilty of over-boiling my eggs. I used to think you could just boil for 20 minutes while you go do some other jobs and come back to them later. Oops!
Avoid over-boiling your hard-boiled eggs or they will end up looking grey and lose their vibrant yellow. No one wants grey looking egg salad for lunch!
There are plenty of different methods of achieving perfect boiled eggs. Boil for just a few minutes then turn off the heat and let them cook in the already hot water. Or some people even turn off the water as soon as it starts boiling, leaving the heat to cook the eggs through with the lid on.
Or if all else fails, an egg cooker is a useful gadget for perfectly cooked eggs every single time!
Healthier Keto Avocado Egg Salad Alternative
If you want to go a step further to making your avocado egg salad recipe healthier, there is one simple way to do this. Ditch the mayo and switch it for Greek yogurt.
This simple ingredient switch means you get a lower-fat alternative to your salad and it remains keto-friendly too.
Check out these recipes too:
- 4 hard boiled eggs, roughly quartered
- 1 large avocado, peeled, pitted and semi mashed
- 2 tbsp mayonnaise (low sugar)
- ½ cup bacon, finely diced
- 1 tbsp parsley, chopped
- ½ small red onion, finely diced
- 1 tbsp chives, chopped
- 1 tsp lemon juice
- Salt and pepper to taste
- 1 cup lettuce leaves, shredded (optional)
- Hard boil eggs on stovetop.
- While eggs are boiling, finely dice up bacon and cook in a frying pan until browned. Set aside to cool.
- Remove eggs from heat, pour out the water and cover with cold water.
- Once hard-boiled eggs have cooled, peel off eggshell.
- Roughly dice up eggs into quarters or smaller if using really large eggs.
- Semi-mash avocado into thicker chunks.
- Add all ingredients to a bowl and mix well.
- Optional: Add in a cup of shredded lettuce to your salad just before serving and mix well.
- Garnish with chopped chives to serve.
Take care not to over boil your eggs otherwise they will lose their yellow yolk colour and end up looking grey.
Mash avocado only slightly, leaving bigger chunks rather than the consistency of guacamole.
If using lettuce, don't add until the last minute, just before serving if possible otherwise it will lose the crispness and end up soggy.
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