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
Ingredients
- 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)
- Salt
- Freshly ground black pepper
Lime wedges for garnishing
- Green onions for garnishing, chopped
Instructions
- 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.
Notes
SHARING IS CARING
Promises to be very satisfying. It looks delicious!
It’s indeed satisfying!
Made this today! It was great! My kids ate it too 🙂 Thanks for sharing!
Thanks, Karen! I’m happy to hear that!