Keto Herbed Avocado Egg Salad is creamy, light and flavorful, thanks to the generous addition of fresh herbs. Try it as healthy lunch or snack on wholegrain bread, on a bed of greens or in lettuce wraps.
1 celery rib
2 tablespoons chopped dill
2 tablespoons chopped parsley
2 tablespoons mayo
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
- Boil the eggs. Bring water to boil in a medium size pot, once it starts boiling, add the eggs and boil for 8 minutes. Immediately take the eggs out and place in a bowl with water and ice to stop them from cooking. Once cooled, peel and chop the eggs.
- Peel the avocado, remove the pit and dice small. Chop the celery.
- Place the eggs, avocado, celery and chopped dill and parsley in a large bowl. Add mayo, lemon juice, Dijon mustard, sprinkle with salt and pepper and mix with a silicone spatula or a spoon until combined.
Parsley and dill are not the only herbs you can add. Chives and/or tarragon will also work well. If you like cilantro, you can use it too. Cilantro + avocado will give the salad a Mexican vibe.
If you don’t want to use mayonnaise, you can swap it for an equal amount of Greek yogurt or skip it all together and mash some of the avocado for extra creaminess.
- Category: lunch, salads
- Cuisine: American
Keywords: egg avocado salad, egg salad, how to make avocado egg salad, hard boiled eggs