High-Protein Keto Egg Salad with Avocado and Mustard
A creamy, high-protein egg salad featuring ripe avocado and tangy mustard, perfect for keto-friendly sandwiches or lettuce wraps. This American-inspired Fourth of July recipe (keto, high protein), ready in about 15 minutes, pairs hard-boiled eggs, ripe avocado, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.
Ingredients
- 6 large, peeled and chopped hard-boiled eggs
- 1 medium, peeled and diced ripe avocado
- 2 tbsp Dijon mustard
- 3 tbsp mayonnaise
- 2 tbsp, chopped fresh chives
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine 6 chopped hard-boiled eggs and 1 diced ripe avocado, mashing gently with a fork to desired consistency with some chunks remaining.
- Step 2: Stir in 2 tbsp Dijon mustard, 3 tbsp mayonnaise, 2 tbsp chopped fresh chives, and 1 tbsp lemon juice. Mix thoroughly until creamy and evenly combined.
- Step 3: Season the egg salad with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Chill for 15 minutes before serving to let flavors meld.
- Step 4: Serve on keto-friendly bread, lettuce wraps, or enjoy as is for a quick, protein-packed meal.
