Keto Avocado Egg Salad
A creamy, low-carb egg salad made with mashed avocado, yogurt or cottage cheese, Dijon mustard and fresh herbs — great as a dip, on salad, or in lettuce wraps.
Equipment
- Oven
- stovetop pot
- Microwave (optional)
- mixing bowl
- large bowl (for ice bath)
- Knife
- Cutting Board
- Spatula
- Measuring spoons
- zester or grater
Ingredients
Main Ingredients
- 8 hard-boiled eggs cooked and peeled
- 1/2 large avocado ripe
- 1/3 cup yogurt or cottage cheese use dairy-free yogurt if desired
- 2 tablespoons Dijon mustard
- 1 tablespoon chives, chopped
- 1 tablespoon dill, chopped
- 1/2 teaspoon smoked paprika
- 1 lemon juice and zest from 1 lemon
- salt and pepper to taste
Instructions
Instructions
- Cook the eggs by your preferred method (oven 350°F 25 min, microwave 6–8 min covered, or stovetop bring to boil then simmer 12 min), then transfer immediately to an ice bath to cool.
- Peel the cooled eggs.
- Dice the peeled eggs into small, bite-size pieces using a knife, fork, or press through a grate.
- In a medium bowl, mash the avocado and stir in yogurt or cottage cheese, Dijon mustard, chopped chives, chopped dill, smoked paprika, and lemon juice and zest.
- Add the diced eggs to the avocado mixture and fold gently with a spatula until combined; season with salt and pepper and adjust flavors as needed.
- Serve as a dip, on salad, in lettuce wraps, or in a sandwich (use keto/low-carb bread if desired).
- Store refrigerated in an airtight container for up to 5 days.
Notes
Use a very ripe avocado for the creamiest texture and adjust the amount of yogurt/cottage cheese to reach your preferred consistency. For extra flavor add sliced green onion, cooked bacon, or a pinch of garlic powder. Keeps well in the fridge for up to 5 days; stir before serving.