Keto Avocado Egg Salad – (Creamy) Low Carb Avocado Egg Salad

Keto Avocado Egg Salad – This low carb avocado egg salad is creamy and flavorful, a perfect balance of protein and healthy fats on low carb lunch, served over keto bread, lettuce wraps, or veggies on the side.

Keto Avocado Egg Salad – Tips

Avocado – For salads, perfectly ripe avocados are the best. The smooth and creamy consistency in the avocado will replace the will mayonnaise and mixes well with the egg.

Lemon – Freshly squeezed lemon juice is a must for this keto avocado egg salad recipe, it will not only enhance the flavor but also brighten up this dish.

Heat – Add a little heat to your salad by adding some pickled or minced fresh jalapeno.

Addon – Add bacon or shredded chicken for extra protein and arugula, and serve on toasted keto bread.

Herbs – Use parsley, cilantro (coriander), fresh dill, or chives for the flavor-packed dish.

Optional – Add mayo if you want, but totally optional for this recipe.

Avoid browning – Serve this keto egg salad with avocado immediately and finish then and there. The longer you keep, it will start to brown. A quick tip to avoid browning – squeeze extra lemon juice over the top of the mixture and wrap with plastic wrap.

Can I store this low carb avocado and egg salad?

It’s best when you finish immediately or it will oxidize and start to brown otherwise. Add extra lemon juice and cover with plastic wrap and store in the refrigerator for 1-2 days, not more than that.

Can I freeze this keto egg avocado salad?

No, I don’t suggest freezing this salad. Try to make it in small amounts and eat immediately. Freezing will make this salad mushy when you thaw them from freezing.

How to serve this keto breakfast avocado egg salad?

Serve this salad in a low carb tortilla, lettuce wrap, or between chaffles as a sandwich or with plain salad leaves.

Yield: 2

Keto Avocado Egg Salad (Low Carb)

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This low carb keto avocado egg salad is creamy and flavorful, a perfect balance of protein and healthy fats on low carb lunch, served over keto bread, lettuce wraps, or veggies on the side.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 3 hard-boiled eggs, peeled and chopped
• 1 avocado, medium, riped (pitted and peeled)
• 1 teaspoon fresh lemon, squeezed
• 2 tablespoons greek yogurt
• 1 tablespoon fresh parsley, chopped (cilantro, dill or chives)
• Salt and pepper

Instructions

1. Cut the avocados in half, remove the seed from the middle and then chop into small pieces.
2. In a medium bowl, add the avocados, eggs, lime juice, greek yogurt, parsley, salt, and pepper and mix well with a spatula until the texture is creamy.
3. Serve immediately on lettuce wraps.

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  Ground Black Pepper
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  Salt

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 287Total Fat 23gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 280mgSodium 254mgCarbohydrates 6gNet Carbohydrates 3gFiber 7gSugar 2gProtein 13g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Give it a try and let me know in the comments down below how much you have enjoyed this keto avocado egg salad with your family and friends. All the keto lovers who are looking for a low carb avocado egg salad will surely enjoy this recipe.