Keto Avocado Egg Salad (Printer-Friendly)

Fresh avocado and eggs blended with zesty flavors and crunchy seasoning, served on crisp lettuce leaves.

# What You'll Need:

→ Egg Salad Base

01 - 4 large eggs
02 - 1 large ripe avocado
03 - 2 tablespoons sugar-free mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 tablespoon fresh dill, chopped
07 - 1 tablespoon fresh lemon juice
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Lettuce Vessels

10 - 8 large butter lettuce or romaine lettuce leaves

→ Garnish

11 - 2 tablespoons everything bagel seasoning

# How To Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat and cover. Let stand for 9 to 10 minutes. Transfer eggs to an ice bath and cool for 5 minutes. Peel and chop into bite-sized pieces.
02 - In a medium bowl, mash the avocado with lemon juice, mayonnaise, Dijon mustard, salt, and black pepper until smooth with slight texture remaining.
03 - Fold chopped eggs, fresh chives, and dill into the avocado mixture until evenly distributed and combined.
04 - Carefully separate lettuce leaves from the head, rinse under cool water, and pat completely dry with paper towels.
05 - Spoon avocado egg salad evenly into the center of each prepared lettuce leaf.
06 - Sprinkle everything bagel seasoning over each boat immediately before serving for maximum crunch and flavor.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can have lunch on the table without the mid-afternoon scramble.
  • The creamy avocado mixed with tangy Dijon mustard creates a flavor that makes you forget you're eating keto.
  • Everything bagel seasoning does the heavy lifting flavor-wise, so you're not stuck eating plain protein.
02 -
  • Don't assemble these more than 15 minutes before serving, or the lettuce starts to wilt and the salad gets watery—make the filling ahead, but boat them fresh.
  • The everything bagel seasoning sits on top for a reason; mixing it into the salad turns it soggy and muddy, so that crunch is your secret weapon.
03 -
  • Buy your avocado a day or two early and let it ripen at room temperature—you'll know it's ready when it yields just slightly to pressure, not when it's rock hard or turning brown.
  • Pat those lettuce leaves extra dry with a kitchen towel; any lingering moisture is the enemy of crunch and will wilt your boat before you can eat it.
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