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Creamy egg salad packed into ripe avocado halves for a rich, low-carb meal that’s quick, filling, and easy to portion.
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Keto Egg Salad Stuffed Avocados

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 320
Creamy egg salad combined with ripe avocados for a simple, low-carb meal that delivers balanced fats and protein in a clean, satisfying format.

Ingredients

  • 4 large eggs
  • 2 ripe avocados
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp finely diced celery
  • 1 tbsp chopped chives
  • Salt to taste
  • Black pepper to taste

Instructions 

  • Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes.
  • Transfer eggs to cold water, peel, and chop into small pieces.
  • In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, and chives.
  • Season with salt and black pepper, then mix until thick and slightly chunky.
  • Slice avocados in half and remove the pits.
  • If needed, scoop out a small amount of avocado to create more space for filling.
  • Spoon the egg salad evenly into each avocado half.
  • Serve immediately or chill briefly before serving.
Calories: 320kcal
Course: LUNCH
Cuisine: American
Keyword: easy keto recipe, egg salad avocado, keto egg salad stuffed avocados, stuffed avocados