Keto Avocado Egg Salad
A creamy, mayo-free egg salad packed with protein and healthy fat — ready in 15 minutes and meal-prep friendly all week long.
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Servings: 4
Calories: 210kcal
Ingredients
- 8 hard-boiled eggs
- 1/2 large ripe avocado
- 1/3 cup plain Greek yogurt, dairy-free yogurt, or cottage cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh dill chopped
- 1/2 teaspoon smoked paprika
- 1 lemon juice and zest
- salt and pepper to taste
Instructions
- Hard boil 8 eggs using your preferred method. Stovetop: place eggs in a saucepan and cover with 1 inch of cold water, bring to a boil, then simmer for 12 minutes. Transfer eggs immediately to a bowl of ice water and let cool for at least 5 minutes.
- Peel the cooled eggs and dice them into small bite-sized pieces. For a faster method, press each peeled egg through a roasting rack or fine grate set over a medium bowl.
- To the bowl with the diced eggs, add 1/2 large ripe avocado, 1/3 cup yogurt or cottage cheese, 2 tablespoons Dijon mustard, 1 tablespoon chopped chives, 1 tablespoon chopped dill, and 1/2 teaspoon smoked paprika.
- Squeeze in the juice from 1 lemon and add the zest from that same lemon. Mix everything together with a spatula until well combined.
- Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 210kcal