Keto Egg Salad with Bacon and Avocado Recipe
Creamy keto egg salad with crispy bacon and avocado. Quick to make, full of flavor, and perfect for a low-carb meal or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2-4 servings 1x
- Category: Salad, Lunch
- Method: Boiled, Fried
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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6 large eggs
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4 strips thick-cut bacon
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1 ripe avocado
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⅓ cup full-fat mayo
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1 tsp Dijon mustard
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1 tbsp lemon juice
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1 green onion, thinly sliced
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Salt and pepper to taste
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Optional: smoked paprika or chili flakes
Instructions
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Boil the eggs: cover with water, bring to boil, turn off heat, cover 10 minutes. Cool, peel, and chop.
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Fry the bacon in a skillet until crispy. Drain and chop.
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Dice the avocado and toss with lemon juice.
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In a large bowl, mix eggs, bacon, avocado, mayo, mustard, and green onion.
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Season with salt, pepper, and optional spices.
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Stir gently. Top with extra bacon and green onion if desired.
Notes
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Use ripe avocado for best texture.
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Full-fat mayo gives best flavor.
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Store in fridge up to 2 days.
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Can serve in lettuce wraps, on keto bread, or as a side.
Nutrition
- Serving Size: 1 serving ( (about 1 cup)
- Calories: 420 Sugar: 1 g Sodium: 480 mg Fat: 37 g Saturated Fat: 9 g Unsaturated Fat: 24 g Trans Fat: 0 g Carbohydrates: 4 g Fiber: 1 g Protein: 16 g Cholesterol: 370 mg