Quick and easy-to-make healthy keto egg salad recipe is a perfect combination of proteins and fats on your keto or low-carb journey that you can enjoy for breakfast, lunch, or even dinner.
New is forgotten old – that’s what pops up in my mind when I think about this keto egg salad recipe. It’s not your classic egg salad, but I assure you – it has it all: proteins from hard-boiled eggs, healthy fats from avocados, the saltiness of Parmigiano-Reggiano cheese, and acidity from lime juice. Isn’t it a perfect salad? And the best part is- it’s super easy to make.
HOW TO MAKE PERFECT HARD-BOILED EGGS?
First things first, we need to boil the egg. I’m not going to write a 1000-word article on how to do it in 100 different ways; a couple sentences will do.
Place your eggs in a saucepan so they’re covered with at least 2 cm or one inch of cold water. Bring the water to a boil, reduce the heat to a light simmer, and cook the eggs for 10-12 minutes dependig on their size. After, strain the hot water from the pan, fill it with ice-cold water, and let the eggs sit there until completely cooled down. And there you have it – perfect hard-boiled eggs!
HOW TO MAKE KETO EGG SALAD?
Now, when our eggs are done, we’re ready to combine all the ingredients together.
Place the avocados in a bowl, season with salt and black pepper to taste, add the lemon juice, and mash with a fork until smooth.
Then add the eggs, cucumber (I really recommend peeling the cucumber in this recipe to achieve a very creamy and tender mouthfeel), grated Parmigiano, and cilantro and mix together well.
Lastly, I recommend tasting your keto egg salad and adjusting its saltiness, if needed.
Serve it with lime wedges and some chopped green onions – it’s totally optional, but I love to squeeze some extra lime juice on top, and the green onions add a little bit of crunch to the salad. Enjoy!
HOW LONG DOES EGG SALAD LAST?
If we talk about a classical egg salad, it will last for up to 5 days if stored properly (by “stored properly”, I mean stored in an air-tight container in a fridge). But, we’re talking avocado egg salad here. So, what’s the difference between a classical egg salad and avocado egg salad, you may ask. Avocados, after they’re cut open, tend to oxidize very fast (within 6 hours) which causes severe browning that you’ve probably observed at least once in your life. This browning can give avocados a bitter taste and unappetizing look, but it’s still safe to eat them. However, you don’t want to store them for more than 3-4 days, especially if we exposed the flesh to a lot of oxygen by mashing it into purée!
HOW TO KEEP AVOCADO GREEN?
There’re a few tricks that you can use to keep your avocados or egg salad with avocados fresh and green longer. The most common is to use lemon or lime juice, which I already did in the recipe. Lime juice is a strong antioxidant and will work as a preservative to slow down the oxidation process. Another thing that you can do is to add some olive oil to your salad – one tablespoon will be enough. Olive oil will create a barrier between oxygen and protect your avocados from rapid browning. The last thing you can do is to store leftovers in an air-tight container in a fridge.
Unfortunately, all these tips and tricks can’t guarantee your salad will last more than 3-4 days, so I recommend making a smaller batch – something you can finish in two days!
WHAT TO SERVE WITH AVOCADO EGG SALAD?
KETO GRILLED CHEESE – This is my favorite combo! It’s almost like eating avocado toast, but better.
LOW CARB CHIA CRACKERS – These salty, buttery crackers will perfectly accompany the creamy avocado salad. Just dip them in and enjoy!
Keto egg salad recipe with avocado
- 3 hard-boiled eggs, diced
- 3 medium avocados
- 150 g peeled cucumber, diced
- 20 g Parmigiano-Reggiano cheese, finely grated
- 10 g cilantro, chopped
- 1 tbsp lime juice (half lime)
- Freshly ground black pepper
Lime wedges for garnishing
- Green onions for garnishing, chopped
- Place the avocados in a bowl, season with salt and black pepper to taste, add the lemon juice, and mash with a fork until smooth.
- Then add the eggs, cucumber, grated Parmigiano, and cilantro and mix together well. Adjust salt, if needed.
- Serve with lime wedges and chopped green onions.
SHARING IS CARING