Egg and Avocado Salad

This egg and avocado salad is one of my favorite quick lunches when I want something filling, healthy, and packed with protein. The creamy avocado pairs perfectly with hard boiled eggs, creating a simple meal that feels satisfying without being heavy.

I've been creating low carb recipes since 2018, and this is one of those recipes I make on repeat because it uses ingredients I almost always have on hand. It's quick to prep and easy to customize based on what you're craving.

You'll love this avocado egg salad because it's naturally low carb, keto friendly, gluten-free, and packed with healthy fats and protein. Whether you're meal prepping lunches or need a simple afternoon meal, this recipe comes together in just minutes.

The texture is creamy with just a little chunkiness from the eggs and avocado. Fresh herbs add brightness, while the Dijon mustard gives it a subtle tangy flavor that keeps every bite interesting.

Things to Know

Before making this recipe, here are a few helpful things to know:

• The recipe takes about 10 minutes to prepare if your eggs are already cooked.
• It's naturally low carb, keto friendly, gluten-free, and dairy-free.
• Avocado adds creaminess, which means you need very little mayo.
• The salad can be mashed smooth or left chunky depending on your preference.
• Fresh herbs provide the best flavor, but dried herbs can be substituted.
• Hard boiled eggs can be prepared several days ahead for faster meal prep.
• It's versatile enough to serve in lettuce wraps, on greens, or with low carb crackers.

If you enjoy easy protein-packed salads, be sure to try our Italian Antipasto Salad, Avocado Kale Salad (Low Carb Kale Salad), and Wilted Spinach Salad with Bacon.

Ingredient Notes

Hard boiled eggs: The protein-rich base of the salad. Store-bought hard boiled eggs can be used as a shortcut.

Avocado: Adds healthy fats and natural creaminess. Choose a ripe avocado that yields slightly when gently pressed.

Mayonnaise: Adds richness and helps bind the ingredients together. Avocado oil mayo, olive oil, or plain Greek yogurt can be substituted.

Dijon mustard: Adds tangy flavor and depth. Yellow mustard or stone ground mustard work well too.

Fresh dill: Brings bright, fresh flavor that pairs perfectly with eggs. Dried dill can be substituted if needed.

Fresh chives: Add a mild onion flavor without overpowering the salad. Green onions can be used instead.

Fine sea salt: Enhances all of the flavors in the salad.

Black pepper: Adds subtle spice and balances the creamy ingredients.

How to Make Egg Salad with Avocado

This easy lunch recipe comes together in just a few simple steps.

1. Prep the ingredients

Chop the hard boiled eggs and avocado into small cubes. Finely dice the dill and chives.

2. Combine everything

Add the eggs, avocado, mayonnaise, Dijon mustard, dill, chives, salt, and pepper to a mixing bowl.

3. Mix to your preferred texture

For a creamier salad, mash some of the avocado and eggs while stirring. For a chunkier consistency, gently fold the ingredients together.

4. Serve

The salad should look creamy and well combined. Serve immediately or chill until ready to enjoy.

Expert Tips & Variations

• Use slightly firm avocados so the salad doesn't become overly mushy.
• Chill the hard boiled eggs before mixing for the best texture.
• Leave out the mayo completely if desired since avocado provides plenty of creaminess.
• Add diced celery for extra crunch.
• Mix in cooked bacon for additional protein and flavor.
• Add a squeeze of fresh lemon juice to help slow avocado browning.
• Use plain Greek yogurt instead of mayo for a higher-protein variation.
• Serve in lettuce cups for an easy low carb lunch.
• Make it spicy by adding a pinch of cayenne pepper or diced jalapeño.
• Add extra herbs like parsley or cilantro for a different flavor profile.

What to Serve With

This egg and avocado salad can be enjoyed on its own or paired with other Whole Lotta Yum favorites.

Serve it with:

• Keto cloud bread
• Air Fryer Chicken Breast
• Roasted Vegetables

Storage & Meal Prep

Refrigerator Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer Storage

This recipe is not suitable for freezing because the avocado texture changes significantly after thawing.

Meal Prep Tips

For best results, prepare the hard boiled eggs ahead of time and mix the salad shortly before serving. A squeeze of lemon juice can help keep the avocado looking fresh.

Recipe FAQ

Is avocado egg salad keto?

Yes. This egg and avocado salad is naturally keto friendly since it's low in carbohydrates and contains healthy fats and protein.

Can I make avocado egg salad without mayo?

Absolutely. The avocado provides enough creaminess on its own, so you can leave the mayo out entirely or replace it with olive oil or Greek yogurt.

How long does avocado egg salad last?

For the best flavor and appearance, enjoy it within 1 to 2 days. The avocado will gradually brown as it sits.

What's the best way to serve avocado egg salad?

It's delicious served on lettuce wraps, over salad greens, with low carb crackers, or simply eaten with a fork.

Can I use dried herbs instead of fresh?

Yes. As a general rule, substitute 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.

This simple avocado egg salad is proof that a handful of ingredients can create a healthy, satisfying meal. Whether you're looking for a quick lunch, easy meal prep recipe, or protein-packed snack, this recipe delivers. If you try it, leave a rating, review, or comment below and let us know your favorite way to serve it!

More Low Carb Salads

• Brussel Sprouts Salad (Low Carb)
• Tuna in Avocado Halves (Low Carb Tuna Salad)
• Keto Broccoli Salad (Low Carb, No Sugar)
• Creamy Egg Salad with Pickles
• Cold Shrimp Salad (Low Carb Keto)
• Easy Keto Cobb Salad Recipe
• Easy Curry Coleslaw (Low Carb)
• Easy Antipasto Salad (Keto Friendly Low Carb)
• 25 Simple Low Carb Salads

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