Keto Avocado Egg Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">6 large eggs</li><li class="ingredients-single-item">2 ripe avocados (approximately 300g flesh)</li><li class="ingredients-single-item">60g mayonnaise (use avocado oil mayo for strict keto)</li><li class="ingredients-single-item">1 tablespoon Dijon mustard</li><li class="ingredients-single-item">1 tablespoon fresh lemon juice</li><li class="ingredients-single-item">2 tablespoons fresh dill, chopped</li><li class="ingredients-single-item">2 tablespoons fresh chives, chopped</li><li class="ingredients-single-item">1/2 teaspoon garlic powder</li><li class="ingredients-single-item">1/2 teaspoon sea salt</li><li class="ingredients-single-item">1/4 teaspoon freshly ground black pepper</li><li class="ingredients-single-item">1/4 teaspoon paprika (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Ice bath (bowl with ice water)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the eggs in a medium saucepan and cover with cold water by at least 2.5cm. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover the pan, and let the eggs sit in the hot water for exactly 9 minutes for perfectly set yolks that aren't chalky or overcooked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes. When the 9 minutes are up, transfer the eggs to the ice bath using a slotted spoon. Let them cool for 5 minutes – this rapid cooling prevents that grayish ring from forming around the yolk and makes peeling easier.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Carefully peel the eggs under cold running water (this helps remove the shell more easily). Chop the eggs into approximately 1cm pieces and place them in a large mixing bowl. The size of your egg pieces will determine the final texture of your salad – smaller for a more uniform mixture, larger for more textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cut the avocados in half, remove the pits, and scoop the flesh into the bowl with the eggs. For the creamiest texture, make sure your avocados are perfectly ripe – they should yield slightly to gentle pressure but not be too soft or brown inside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the mayonnaise, Dijon mustard, lemon juice, chopped dill, chives, garlic powder, salt, and pepper to the bowl. The lemon juice not only adds flavor but helps prevent the avocado from browning too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a fork or potato masher, gently combine all ingredients until they reach your desired consistency. For a chunkier salad, mix minimally; for a smoother consistency, mash more thoroughly. The avocado will naturally create a creamy base as you mix, working with the egg yolks and mayo to create a rich emulsion.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Taste the mixture and adjust seasoning as needed. If you like more acidity, add additional lemon juice; for more richness, incorporate extra mayonnaise; for more depth, add another pinch of salt or pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the egg salad to a serving bowl, sprinkle with paprika for color if desired, and garnish with additional fresh herbs. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. The salad will keep in an airtight container in the refrigerator for 1-2 days, though the avocado may darken slightly.</li></ol>