Avocado-Egg Salad with Olive Oil Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy avocado and chopped hard-boiled eggs tossed in a zesty olive oil dressing with fresh herbs for a nutrient-dense keto lunch. This mediterranean-inspired keto ready in about 15 minutes pairs avocado, hard-boiled eggs, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 diced avocado, 2 chopped hard-boiled eggs, 1/4 cup finely diced red onion, and 1/4 cup finely diced celery.
  2. Step 2: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Pour the dressing over the salad ingredients and toss gently until evenly coated. Chill for 15 minutes before serving to let flavors meld.

Frequently asked questions

How long does Avocado-Egg Salad with Olive Oil Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado-Egg Salad with Olive Oil Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado from drying out.

Can I substitute ingredients in Avocado-Egg Salad with Olive Oil Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado-Egg Salad with Olive Oil Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Avocado-Egg Salad with Olive Oil Vinaigrette?

Mediterranean keto like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

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