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Keto Egg Salad Stuffed Avocados - A Creamy, Fresh, Low-Carb Lunch

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large eggs
  • 2 ripe avocados (Hass preferred)
  • 3 tablespoons mayonnaise (avocado oil mayo works great)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped red onion or shallot
  • 1 tablespoon chopped fresh dill or chives
  • 1 teaspoon lemon juice (plus more to taste)
  • Salt and black pepper
  • Optional: 1 celery stalk, finely diced
  • Optional toppings: paprika, everything bagel seasoning, crispy bacon bits, or capers

Method
 

  1. Boil the eggs: Place eggs in a pot, cover with cold water by an inch, and bring to a rolling boil. Turn off heat, cover, and let sit for 10–12 minutes.
  2. Chill and peel: Transfer eggs to an ice bath for 5 minutes, then peel and pat dry.
  3. Make the dressing: In a bowl, whisk mayonnaise, Dijon, lemon juice, salt, and pepper until smooth.
  4. Chop the mix-ins: Finely chop eggs. Stir in onion (or shallot), herbs, and celery if using. Fold in the dressing until creamy. Taste and adjust seasoning.
  5. Prep the avocados: Halve avocados and remove pits. Scoop out a tablespoon or two from each center to make a deeper well. Mash the scooped avocado into the egg salad for extra creaminess, or save for another use.
  6. Stuff and garnish: Spoon egg salad into avocado halves. Finish with paprika, chives, bacon bits, capers, or everything seasoning.
  7. Serve: Enjoy immediately, or chill for 10 minutes for a firmer texture.