Easy Keto Egg Salad Recipe (No Mayo)

This creamy keto egg salad replaces mayonnaise with avocado and full-fat Greek yogurt while keeping the familiar chopped-egg texture.

Keto Egg Salad No Mayo: Creamy Avocado Recipe

Use chilled, fully hard-cooked eggs and a ripe avocado. Serve the salad in lettuce cups or with cucumber rounds for a lower-carbohydrate meal.

• Prep time: 15 minutes
• Cook time: 0 minutes with prepared eggs
• Yield: 4 servings
• Serving size: About 3/4 cup
• Storage: Up to 3 days refrigerated

Ingredients

• 6 large hard-boiled eggs, chilled and peeled
• 1 medium ripe avocado
• 1/3 cup plain full-fat Greek yogurt
• 1/3 cup finely diced celery
• 2 tablespoons finely chopped fresh chives
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 butter-lettuce leaves or 1 medium cucumber, sliced, for serving

How to Make Keto Egg Salad Without Mayo

1. Pat the peeled eggs dry and chop them into 1/2-inch pieces.
2. Mash the avocado in a large bowl for 30 seconds, leaving a few small chunks.
3. Stir in Greek yogurt, mustard, lemon juice, salt, and pepper for 30 seconds.
4. Fold in chopped eggs, celery, and chives until evenly coated.
5. Taste once and add no more than 1 additional teaspoon lemon juice if needed.
6. Divide into 4 equal servings and serve immediately.

If you need to hard-cook the eggs

1. Place 6 eggs in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a full boil over high heat.
3. Remove from heat, cover, and stand for 12 minutes.
4. Transfer the eggs to ice water for 10 minutes before peeling.

Serving Ideas

• Spoon 3/4 cup into 3 butter-lettuce leaves.
• Serve 3/4 cup with 1 cup cucumber rounds.
• Add 1/2 cup baby spinach and roll the lettuce leaves into wraps.
• Check yogurt and mustard labels when tracking carbohydrates because brands vary.

Storage and Food Safety

For safe handling and storage, follow the FDA egg-safety guidance, including prompt refrigeration and clean utensils.

• Refrigerate within 2 hours in a shallow sealed container at 40°F or colder.
• Press reusable food wrap directly against the surface to slow avocado browning.
• Discard after 3 days, even if the salad still looks acceptable.
• Discard sooner for an off smell, slimy texture, or prolonged time at room temperature.
• Do not freeze; the egg whites and yogurt dressing become watery after thawing.

For another no-mayo lunch, make avocado chicken salad. Pair this recipe with keto microwave bread, then try three-ingredient peanut butter cookies.

Keto Egg Salad FAQ

Why did the salad turn brown?

Cut avocado darkens after exposure to air. Lemon juice and direct surface covering slow the change, but they do not stop it completely.

Can I replace Greek yogurt?

Use 1/3 cup unsweetened plain dairy-free yogurt with a thick consistency. Check the label because carbohydrate and protein amounts vary.

Is this recipe suitable for meal prep?

Yes. Divide it into four sealed containers, keep the lettuce or cucumber separate, and refrigerate immediately.