Avocado Egg Salad

This keto egg salad is loaded with healthy fats and protein from the avocado and eggs. This is such an easy recipe and we love to serve it in lettuce wraps, but it’s good to eat with a fork too!

I’ve always been a big fan of devilled eggs and my aunt makes some amazing ones. She brings them to just about every get-together we have and they always are one of the first things to go.

Everyone loves devilled eggs, right?

The thing is, my husband will down a bunch devilled eggs with no problems. He LOVES them.

But put some egg salad in front of the man and he’s all, nope. Not interested.

I don’t get it.

Y’all realize that egg salad is basically just mooshed up devilled eggs, right?

Well…traditionally, anyway.

Today, I’m sharing egg salad with avocado which is a bit different than a traditional egg salad or devilled egg.

This healthy egg salad is packed with avocados. They’re a “good” fat, right?

I often eat an entire avocado for breakfast. All that fat is so filling that I’m not hungry again until lunch. Super filling and so nutritious, too!

Avocado is total perfection if you’d like to make egg salad without mayo.

As you stir together the diced eggs with the avocado, the avocado starts to break down and coat the eggs. It makes for a creamy egg salad without mayo and the flavors are so fab.

I made this egg salad with dill, because I just love the way fresh dill brightens things up. I also stirred in some red onion for crunch.

This healthy egg salad is easy to customize to suit your tastes!

Stir in some chopped pickles or make your egg salad with relish. The tanginess of dill pickles works great in this dish.

Add bacon for a little extra saltiness and protein. Bacon makes everything better, right?

If you really want to amp the protein up, stir in some cooked shredded chicken. Now you’ve got an avocado chicken salad!

You could go with a Mexican vibe really easily here by replacing the dill with cilantro and the lemon with lime. How fun is that?

How to boil eggs so they peel easily:

Here’s my secret trick – pressure cook your eggs!

I know, I know. You probably don’t want to go out and purchase a pressure cooker or Instant Pot just for boiled eggs, but my Instant Pot gets put to use for many other things!

We do eat a TON of boiled eggs though. They’re the perfect low carb snack!

To boil eggs in an Instant Pot, place 1 cup of water in the liner and add in as many eggs as you like in a single layer. Pressure cook on high for 5 minutes. Let the pressure release naturally for 5 minutes and then do a quick release. Place the eggs in an ice bath for 5 more minutes to cool down and stop the cooking process.

Perfectly cooked hard boiled eggs and they peel like a dream. The shells literally just slip right off the eggs.

I also use the Instant Pot to cook a bunch of chicken breasts and then shred them up and keep bags on shredded chicken on hand for meals. I used some of my Instant Pot shredded chicken in these keto stuffed peppers.

You can buy an Instant Pot here through my affiliate link.

I hope you try this egg salad with avocado! It’s a favorite of mine and I think you’ll love it, too!

Check out my video for keto egg salad below!

5 from 1 vote

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Avocado Egg Salad

This healthy egg salad is perfect served in a lettuce wrap or just eaten straight from the bowl with a fork. It's full of flavor from the avocado and dill.

Per serving: 155 calories, 12g fat, 7g protein, 7g carbs, 4g fiber = 3 net carbs

Prep Time 5 minutes

Total Time 5 minutes

Servings 6

Calories 155 kcal

Ingredients

• 6 boiled eggs
• 2 avocado diced
• 1/2 lemon
• 1/4 cup minced red onion
• 2 teaspoons fresh dill
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Peel and dice the eggs and place in a medium mixing bowl.
2. Add the avocado to the bowl with the eggs and stir to combine. As you stir, the avocado will begin to break down and coat the eggs.
3. Squeeze half of a lemon over the mixture and top with the red onion, dill, salt, and pepper. Stir well.
4. Serve immediately.

Recipe Notes

This recipe is best served immediately as avocado tends to turn brown fairly quickly. If you'd like to make this a few hours ahead of time, be sure press plastic wrap directly onto the egg salad before storing to prevent as much air from reaching the mixture as possible.