Easy Creamy Avocado Egg Salad Recipe (Healthy & Low Carb)

This Easy Creamy Avocado Egg Salad is packed with protein, healthy fats, and flavor. Perfect for keto, low-carb, or meal prep!

If you love a classic egg salad but want to ditch the heavy mayo (or just upgrade your healthy fat game), this Creamy Avocado Egg Salad is about to become your new go-to.

By mashing ripe avocado right into the dressing, you get an incredibly rich, velvety texture with a bright, fresh flavor. It’s naturally low-carb, keto-friendly, and perfect for scooping with lettuce wraps, piling onto low-carb toast, or just eating straight out of the bowl.

Here is how to whip it up in under 15 minutes!

⏱️ Prep time & Servings

• Prep Time: 10–15 minutes

• Cook Time: 0 minutes (assuming your eggs are already hard-boiled!)

• Servings: 2-3 portions

🛒 Ingredients You’ll Need

• 6 Hard-Boiled Eggs: Peeled and chopped into bite-sized chunks.

• 1 Large Ripe Avocado: Diced (plus a little extra for mashing into the base).

• 2 tbsp Greek Yogurt or Mayonnaise: For that extra tang and moisture.

• 1 tbsp Fresh Lemon Juice: Keeps the avocado from browning and adds a bright pop of acidity.

• ¼ cup Chives or Green Onions: Finely chopped for a fresh, savory crunch.

• Salt and Freshly Cracked Black Pepper: To taste.

• Optional Kick: A pinch of paprika or a dash of hot sauce.

🥣 Step-by-Step Instructions

1. Make the Creamy Base

In a medium mixing bowl, scoop out about half of your diced avocado. Add the Greek yogurt (or mayo) and the fresh lemon juice. Use a fork to mash them together until smooth and creamy.

2. Toss the Salad

Add the chopped hard-boiled eggs, the remaining diced avocado, and most of your chopped chives to the bowl.

3. Season and Mix

Gently fold everything together so you don't completely smash the egg yolks or the remaining avocado chunks. Season generously with salt, pepper, and a pinch of paprika if you like a little warmth.

4. Garnish and Serve

Top with the remaining chives and a little more cracked black pepper. Serve it immediately!

💡 Pro Tips for Success

• How to Serve It: Keep it low-carb by serving it inside large Romaine lettuce leaves, inside a hollowed-out bell pepper, or on top of a bed of mixed salad greens.

• Preventing Browning: The lemon juice helps, but avocado inherently reacts to oxygen. If you have leftovers, store them in a tightly sealed container with plastic wrap pressed directly against the surface of the salad to minimize air contact. Eat within 24 hours for the best taste and color!