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Low Carb Avocado Egg Salad in a white plate
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Low Carb Avocado Egg Salad

Make a low carb avocado egg salad with 6 ingredients, protein-packed, keto-friendly, and ready in 15 minutes. Perfect for summer.
Course Salad, Side Dish
Cuisine homemade
Keyword avocado, egg, keto, low carb salad, yogurt sauce
Prep Time 20 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 50 minutes
Servings 2 portions
Author missblasco

Ingredients

  • 4 large eggs hard-boiled
  • 1 ripe avocado peeled and diced
  • 2 tablespoons spring onion finely chopped
  • 1/4 cup plain Greek yogurt or natural yogurt for a lighter option
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 pinch Sea salt and black pepper to taste

Instructions

  • Place eggs in a pot of cold water, bring to a boil, then simmer for 10 minutes.
  • Cool in ice water, peel, and chop coarsely.
  • In a small bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
  • In a large bowl, combine chopped eggs, diced avocado, and spring onion.
  • Add the yogurt sauce and gently mix until well-coated, being careful not to mash the avocado completely.
  • Refrigerate for 30 minutes to enhance flavors (optional).
  • Serve as a wrap in lettuce leaves, a dip with veggie sticks, or a side with grilled fish or seafood.
  • Keep in an airtight container in the refrigerator for 1–2 days.
  • Do not freeze, as avocado may lose texture.

Notes

  • Use natural yogurt for a lighter, less dense sauce.
  • Add fresh dill, parsley, or a pinch of smoked paprika.
  • Mix in chopped celery or radish for extra texture.
  • Stir in a dash of hot sauce or cayenne pepper.