Description
Delicious and creamy Keto Avocado Egg Salad Boats combine perfectly boiled eggs with a smooth avocado base and fresh herbs, served in crisp lettuce leaves for a low-carb, healthy meal or snack. This simple no-cook recipe is perfect for keto and low-carb diets, offering a flavorful and satisfying dish ready in just 25 minutes.
Ingredients
Scale
Eggs
- 4 large eggs
Avocado Base
- 1 large ripe avocado
- 2 tablespoons sugar-free mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Herbs & Seasoning
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons everything bagel seasoning
Lettuce Boats
- 1 head butter lettuce or romaine lettuce, 8 large leaves
Instructions
- Boil and Cool Eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 9-10 minutes. Transfer eggs to an ice bath using a slotted spoon and let cool for 5 minutes. Peel under cool running water and chop into bite-sized pieces.
- Prepare Avocado Base: In a medium mixing bowl, mash the ripe avocado with lemon juice, mayonnaise, Dijon mustard, salt, and black pepper until the mixture reaches a smooth consistency with slight chunks remaining.
- Combine Egg and Herb Mixture: Add the chopped eggs, fresh chives, and dill to the avocado mixture. Gently fold all ingredients together until evenly distributed, being careful not to overmix and lose the chunky texture.
- Prepare Lettuce Leaves: Carefully separate individual lettuce leaves from the head, removing any damaged outer layers. Rinse each leaf under cool water and pat dry thoroughly with paper towels to prevent excess moisture.
- Fill Lettuce Boats: Divide the avocado egg salad evenly among the 8 prepared lettuce leaves, spooning the mixture into the center of each leaf to create a boat shape.
- Garnish and Serve: Sprinkle the everything bagel seasoning over the filled lettuce boats immediately before serving to maintain maximum crunch and flavor impact.
Notes
- Use ripe but firm avocados to ensure the salad isn’t too mushy.
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the avocado mixture.
- Leftover avocado egg salad can be stored in an airtight container in the refrigerator for up to 2 days.
- You can substitute mayonnaise with Greek yogurt for a lighter option, but it will alter the flavor slightly.
- Serve immediately to prevent lettuce leaves from becoming soggy.
