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Keto Egg Salad That’s Perfect for Summer BBQs

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Potato salad is a staple of summer cookouts, BBQs, and picnics alike, but potatoes are clearly not keto. So, what is a better alternative? Keto egg salad! It's a simple take on traditional potato salad, but uses nutrient-packed, low-carb eggs instead of potatoes! Enjoy this keto egg salad recipe at your next family event!

keto egg salad

 1 avocado
 6 eggs
 ¾ cup mayonnaise
 1 tbsp mustardoptional: you can use dijon mustard instead of regular
 ¼ tsp dill
 ¼ tsp paprika
 ½ tsp parsley
 ½ tsp lemon juice
 salt and pepper to taste

Start by boiling the eggs. Place all 6 eggs in a medium-to-large saucepan, cover with water and bring to a boil. Once the eggs begin to boil, remove from heat, and cover for 12-15 minutes (depending on how done you like your egg yolks).


Remove the eggs from the hot water and allow to sit for a few minutes to cool.


Run the eggs under cold water and remove the shells.


Roughly chop the eggs and place into a medium bowl.


In a separate bowl, mash the avocado.


Mix the salt, pepper, and lemon juice into the avocado mixture.
Note: make sure to add the lemon juice (this will help prevent the avocado from browning).


Stir the mayonnaise into the egg mixture.


Stir the avocado mixture into the egg mixture.


Stir the parsley, dill, and paprika into the keto egg salad.


Serve your keto egg salad chilled!

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 448
% Daily Value *
Total Fat 47g73%
Total Carbohydrate 3.2g2%

Net Carbohydrate 0.7g1%
Dietary Fiber 2.5g10%
Protein 9.8g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.