Sautéed Avocado and Egg Salad with Garlic Lemon Dressing

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A quick and creamy low-carb salad featuring sautéed avocado and hard-boiled eggs tossed in a bright garlic lemon dressing, perfect for keto-friendly lunches. This Mediterranean-inspired keto recipe (low carb), ready in about 25 minutes, pairs ripe avocado, peeled and diced, large eggs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 large ripe avocado, peeled and diced
• 4 large eggs
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 4 large eggs in a pot of cold water, bring to a boil, then reduce to simmer and cook for 10 minutes. Drain, cool in ice water, peel, and chop roughly.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 large diced ripe avocado and 1 minced garlic clove, sautéing gently for 3 minutes until avocado is warmed and slightly golden but not mushy.
3. Step 3: In a large bowl, combine the sautéed avocado mixture with the chopped hard-boiled eggs.
4. Step 4: Drizzle 1 tbsp fresh lemon juice over the salad and add 2 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to combine and serve immediately.