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Healthy Keto Egg Salad Stuffed Avocados

Healthy Keto Egg Salad Stuffed Avocados - featured image
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A quick, low-carb, and keto-friendly recipe featuring creamy egg salad seasoned with everything seasoning, stuffed inside ripe avocados for a satisfying meal.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 2 medium ripe avocados
  • 3 tablespoons mayonnaise (real mayo preferred; Greek yogurt as lighter substitute)
  • 1 teaspoon Dijon mustard
  • 2 teaspoons everything seasoning, plus extra for garnish
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Optional: chopped fresh chives or dill
  • Optional seasonal additions: finely diced celery, red onion, radishes, bell peppers, roasted red pepper bits, sun-dried tomatoes
  • Optional dairy-free swaps: avocado oil-based mayo or creamy cashew dressing

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water by about an inch (approximately 475 ml). Bring to a boil over medium-high heat.
  2. Once boiling, cover the pot, turn off the heat, and let sit for 10-12 minutes to keep yolks creamy and avoid overcooking.
  3. Prepare an ice bath by filling a large bowl with ice and cold water.
  4. Transfer eggs immediately to the ice bath to stop cooking and make peeling easier. Let cool for at least 5 minutes.
  5. Gently tap eggs on a hard surface to crack shells, then peel.
  6. Chop eggs roughly into bite-sized pieces and place in a mixing bowl.
  7. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons everything seasoning, and 1 tablespoon fresh lemon juice to the chopped eggs. Stir gently to combine.
  8. Taste and season with salt and black pepper as needed. Fold in optional herbs or crunchy veggies if using.
  9. Slice 2 ripe avocados in half and remove pits carefully.
  10. Using a spoon, scoop out a small portion of the flesh to create a well for the filling—reserve the scooped avocado for mixing or another use.
  11. Spoon the egg salad mixture generously into each avocado half.
  12. Sprinkle a little more everything seasoning on top for added texture and flavor.
  13. Serve immediately for best flavor and texture. If prepping ahead, cover tightly with plastic wrap and refrigerate for up to 4 hours.

Notes

Start eggs in cold water and let sit off heat to avoid rubbery whites and overcooked yolks. Use an ice bath to stop cooking and ease peeling. Use ripe but firm avocados for best texture. Mix ingredients gently to keep egg pieces chunky. Everything seasoning adds savory crunch; blend your own if unavailable. Lemon juice helps prevent avocado browning. Mayonnaise amount affects filling texture; less is more. Store egg salad separately if prepping ahead to avoid avocado browning.

Nutrition

Keywords: keto, low-carb, egg salad, stuffed avocados, healthy, easy recipe, everything seasoning, quick lunch, keto-friendly

Find it online: https://breezybake.com/healthy-keto-egg-salad-stuffed-avocados-recipe-for-easy-low-carb-meals/