Looking for a quick, healthy, and keto-friendly vegetarian meal that’s ready in just 10 minutes? This Avocado Egg Salad is creamy, protein packed, and bursting with flavor

Quick Vegetarian Keto Avocado Egg Salad (10-Minute Recipe!)

Byshari
March 12, 2025
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Description:

Looking for a quick, healthy, and keto-friendly vegetarian meal that’s ready in just 10 minutes? This Avocado Egg Salad is creamy, protein packed, and bursting with flavor! It’s low carb, high fat, and full of essential nutrients, making it perfect for keto dieters, busy professionals, or anyone craving a nutritious meal on the go. Serve it as a salad, in lettuce wraps, or with keto-friendly crackers for a delicious, filling meal.

Ingredients (Serves 2) Quick & Easy Vegetarian Keto Avocado Egg Salad

2 large hard-boiled eggs (chopped) High in protein & healthy fats
1 ripe avocado (mashed) Provides healthy monounsaturated fats
2 tbsp Greek yogurt or mayonnaise Adds creaminess & probiotics
1 tbsp olive oil Rich in omega 3s for brain health
1 tbsp lemon juice Keeps the avocado from browning
½ tsp Dijon mustard Adds a tangy kick
¼ tsp sea salt Enhances flavor
¼ tsp black pepper Adds mild spice
¼ tsp garlic powder For extra depth of flavor
½ tsp chopped fresh dill or parsley Brings freshness

Optional Add ins for More Flavor & Texture:

½ tbsp chia seeds or flaxseeds Extra fiber & omega 3s
1 tbsp shredded cheddar or feta cheese Creamy, salty goodness
1 tbsp chopped walnuts or almonds Adds crunch

Instructions (10 Minutes Only!)

Step 1: Prepare the Ingredients

Hard boil two eggs, then cool them under cold water and peel. (Tip: Boil extra eggs for meal prep!)
Mash the avocado in a bowl until smooth.

Step 2: Mix It Up

Add Greek yogurt (or mayo), olive oil, lemon juice, Dijon mustard, salt, black pepper, and garlic powder to the mashed avocado. Mix well.
Chop the hard-boiled eggs and gently fold them into the mixture.

Step 3: Serve & Enjoy!

Sprinkle with fresh dill or parsley and your favorite optional add-ins.
Serve in lettuce wraps, on keto toast, or enjoy as is.

Notes & Pro Tips: Quick & Easy Vegetarian Keto Avocado Egg Salad

Use fresh avocados: Slightly soft but not mushy for the best texture.
Meal prep hack: Boil eggs in advance and store them in the fridge.
Make it vegan: Swap eggs for crumbled tofu and use vegan mayo.
Storage: Keep leftovers in an airtight container in the fridge for up to 24 hours (avocado may brown slightly).

Servings & Nutritional Info (Per Serving)

Servings: 2
Calories: ~320 kcal
Protein: 12g
Carbs: 6g (net)
Fats: 28g
Fiber: 4g

Why This Recipe is Perfect for Keto & Weight Loss?

Low-Carb & High-Fat: Keeps you in ketosis
Rich in Healthy Fats: Supports brain & heart health
Protein-Packed: Keeps you full & satisfied
Quick & Easy: Ready in 10 minutes or less

Frequently Asked Questions (Q/A)

Q: Can I store this for later?

A: Yes, but since avocado oxidizes quickly, eat it within 24 hours for the best taste. Adding extra lemon juice helps slow browning.

Q: What can I substitute for eggs?
A: For a vegan version, replace eggs with crumbled tofu or paneer.

Q: Can I add more protein?
A: Absolutely, Add grilled paneer, hemp seeds, or cottage cheese for an extra protein boost.

Q: Is this meal good for weight loss?
A: Yes, It’s high in protein & healthy fats, keeping you full longer and reducing cravings.

Internal Link: https://cookandbakersworld.com/high-protein-grilled-chicken-quinoa-power-bowl/

External Link: https://thatlowcarblife.com/keto-egg-salad/

shari

Writer & Blogger

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