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A white porcelain bowl with avocado egg salad garnished with chopped green onions and lime wedges.
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5 from 2 votes

Keto egg salad recipe with avocado

Quick and easy-to-make healthy keto egg salad 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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch, Salad
Cuisine: American
Keyword: Avocado salad, Egg salad, Low carb salad
Servings: 4
Calories: 180kcal


  • 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


  • 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.


Store in an air-tight container - after squeezing a little bit of lime juice on top of the salad to prevent browning.
Store in a fridge for up to 3 days.


Serving: 140g | Calories: 180kcal | Carbohydrates: 7g | Protein: 8g | Fat: 14g | Potassium: 415mg | Fiber: 4g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg