keto egg salad in a bowl ready to be served
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The Best Keto Egg Salad

This keto egg salad tastes amazing and it’s perfect for breakfast on a low carb bread toast or for lunch in a lettuce wrap. It’s extremely easy to make with simple ingredients, very creamy and so delicious. It will instantly become a staple in your kitchen.
Course Appetizer
Cuisine American
Keyword egg salad
Servings 4 servings
Calories 325kcal


  • 1 medium Avocado ripe
  • 6 Hard Boiled Eggs large
  • 1/3 Cup Mayonnaise
  • 1 Tsp Dijon Mustard
  • 1 tsp of lemon juice
  • 1/8 Tsp Dill optional
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Peel the hard boiled eggs, chop them and transfer to a medium bowl.
  • Cut the avocado in half and remove the pit. Scoop out the avocado using a spoon and chop it into small pieces. Add the avocado to the bowl.
  • Season with salt and pepper and add mayonnaise, Dijon mustard, and lemon juice. Mix well to combine.
  • Serve it right away or refrigerate until you want to eat it.


Serving: 1serving | Calories: 325kcal | Carbohydrates: 5g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 287mg | Sodium: 519mg | Potassium: 338mg | Fiber: 3g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 5.5mg | Calcium: 44mg | Iron: 1.2mg