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Easy Keto Egg Salad

  • Author: Hey Keto Mama
  • Yield: 2 Servings 1x


  • 1 Avocado, medium
  • 6 Eggs
  • 1/3 Cup Mayonnaise
  • 1 Tsp Dijon Mustard
  • Splash of lemon juice (to prevent avocado browning)
  • 1/8 Tsp Dill (optional)
  • 1/2 Tbsp fresh chopped parsley (optional)
  • Salt and pepper, to taste


  1. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest in hot water for 10-15 minutes. (more or less based on preference)
  2. Run under cold water and peel shells
  3. Chop the eggs into small pieces, sprinkle with salt and pepper, set aside
  4. Mash avocado and sprinkle with salt and pepper
  5. In medium bowl, mix mayo, eggs, mashed avocado, mustard, lemon juice and choice of herbs
  6. Chill and serve


Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.


  • Serving Size: 1/2 Recipe
  • Calories: 575
  • Fat: 51g
  • Carbohydrates: 7g Total, 2g Net
  • Fiber: 5
  • Protein: 20g