This Keto Avocado Egg Salad With Bacon is so easy to make and it’s a delicious low carb option for lunch with its hardboiled eggs, avocado, mayonnaise dressing and crispy bacon.
Pile this salad into lettuce leaves for a crunchy and satisfying lunch. The soft texture of the eggs is balance with the crunch from the celery and bacon. The flavors are robust and fresh.
Since it’s super easy to keep a carton of hard boiled eggs in the fridge, you can grab a few and make this salad any time you need to, for a meal or a snack. It’s satisfying and fun to eat. If you love a deviled egg now and then then check out whether they are keto-friendly or not.
What You Need
The ingredients list for this salad includes:
- Eggs – Hard boiled large eggs can be cooked on the stove top or in the Instant Pot or air fryer.
- Celery – About 1/2 a stalk, cut in half, then chopped into small pieces.
- Green onions – Use green onions instead of white onions because the flavor is milder and there are less carbs.
- Bacon – Cooked and crumbled into small pieces
- Avocado – Try to avoid using an overripe avocado as it will mush easier and turn the salad green.
- Mayonnaise – I use full fat mayonnaise, but you can substitute with any version you like.
- Dijon mustard – You could use yellow mustard or spicy brown mustard instead for a slightly different flavor.
- Lemon juice
- Salt and pepper to taste
How to Make Keto Egg Salad
Peel and chop the eggs. I like to keep the egg in 1/2″ cubes so they don’t break up too much in the salad. That ensures you will have texture from the egg and still be able to taste it separately from the other ingredients.
Add the egg to a bowl, along with the celery and onions.
In a small bowl, mix together the mayonnaise, Dijon and lemon juice. You want to mix the dressing in a separate bowl so you don’t have to stir the salad too much. The more you stir it, the more the egg will break down.
Add the dressing to the egg salad and carefully fold it in to incorporate. Add the avocado and bacon and fold it again, until the dressing is all mixed in. You can season it with salt and pepper, to suit your taste.
For breakfast, I like to eat this salad on its own with a side of sausage or a piece of bacon. It makes a great high-protein, high fat, low carb start to your day.
How Many Carbs in Egg Salad
There are very few carbs in this egg salad. The total carb count is 6 grams, though there are 4 grams of fiber, leaving you with just 2 net grams of carbs per serving.
It’s one of the most truly keto-friendly things you can eat. If you’re used to eating a lot of eggs on your low-carb diet, you’ll find that this is a tasty way to dress them up without adding to the carb count.
Variations to Try
The great thing about this salad is that it can be adjusted to suit your tastes. If you don’t like avocado, you can just leave it out. If you want a vegetarian version, just leave out the bacon.
You might also try one of these variations to change it up a little bit:
- Instead of adding chopped avocado, smash the avocado and use it in place of the mayonnaise.
- Add chopped pickles or capers for a little zestiness.
- Make it herby by adding fresh chopped basil, parsley, or dill to the salad.
Questions You Might Ask
How do I store egg salad?
It’s really best to use egg salad right after you’ve made it, for the best flavor and freshness. The salad can become a little soggy if stored. However, if you need to store it, put it in an airtight container in the refrigerator for up to 2 days.
Is mayonnaise keto friendly?
Mayo is actually quite keto-friendly, as long as you buy a version that doesn’t have added sugars. Since a keto diet is based on a high consumption of fat, mayonnaise fits right in. It’s low in carbs and high in fat.
Other Low Carb Egg Recipes
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Avocado Egg Salad with Bacon
- 3 large eggs
- 3 tablespoons celery chopped
- 1 green onion chopped
- 2 strips bacon cooked and crumbled
- 1/2 avocado cubed
- 2 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon lemon juice
- Salt and pepper to taste
- Boil the eggs over medium high heat for 9 minutes. Remove from heat and submerge in an ice water bath for 5 minutes. Peel and chop.
- Add the egg to a bowl, along with the celery and onions.
- In a small bowl, mix together the mayonnaise, Dijon and lemon juice. Add to the egg salad and carefully fold to incorporate. Add the avocado and bacon and fold again.
- Serve on its own or on lettuce.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.