Keto egg salad with mushrooms and avocado is a hearty and satisfying side dish to enjoy any time of the year.
Keto egg salad is a versatile dish that can be made in different ways.
For example, I made it with pan-fried mushrooms, fresh and ripe avocado; all tossed in mayo with mustard.
However, this salad can have different add-ins, such as bacon or smoked mackerel, that will make your egg salad tasty and copious.
I try to make this kind of salad often in my house as it assembles quick and is gone fast. Due to mayo, this salad is super hearty, so you can easily enjoy it as it is.
Also, such hearty salads can nicely decorate a party table if you make a big bunch of them.
The Keto egg salad recipe can be easily stored for 1-2 days. The next day, it will taste even better as it will absorb all aroma and get smoother.
I love healthy meals, so on some days, I want some keto recipes. This easy salad is quick to make and needs just some ingredients. You can check some of my keto recipes here:
- Keto Chicken Salad
- Keto Cottage Cheese Dessert
- Creamy Keto Chocolate Mousse
- Keto Chicken Nuggets
- Keto Coleslaw
How many eggs can I eat on keto?
If you want to follow a keto diet menu, then you have to eat at least six eggs per day. Keto eggs salad is a great source of energy that one may have eating more eggs.
Is mayo keto-friendly?
Yes, mayo is perfect on the keto menu. Moreover, it has no carbs but is high in fats, so it is ideal for keto lovers. If you follow a keto menu then you can easily add some mayo to your dishes and enjoy every bite. Keto is an easy to follow diet, but you have to pay attention to everything you eat and at the quantities. Keto egg salad is an easy recipe to make truly often.
Are boiled eggs good on keto?
Yes, boiled eggs are great on keto and a good choice. They are high in proteins and low in carbs.
How to make keto egg salad?
Keto egg salad is easy to make and tastes really interesting. If you like pan-fried mushrooms, avocado, and eggs, then you will find this salad quick to make and delicious at the taste.
If you want it lighter, you can add some spring onions or fresh cucumber. I haven’t tried these options, but I think they may be okay here.
The ingredients:
- I have used 10 eggs as they are the main ingredient here, and I adore hard-boiled eggs in many salads. You can use less if you think that 10 are too many.
- Mushrooms – I have used the most simple and most available champions. I like the small ones as they cook fast and taste delicious. I adore mushrooms in many recipes, so I thought they would make it taste better. The classic version doesn’t offer mushrooms.
- Avocado here adds creaminess and healthiness. Three ripe and nice-looking avocados are more than perfect.
- 1 cup of mayo with 1 tbsp of mustard
- Seasoning
First step: take a saucepan and cover the eggs with water and boil them for 5-7 minutes after the water is boiling to have them hard-boiled. Run under cold water or add ice cubes and peel the shells. Set aside to cool down.
Second step: take a skillet and pan-fry the mushrooms with some seasoning like salt, pepper, and cayenne pepper. It takes about 8-10 minutes until the mushrooms are ready to be used. Set aside.
Third step: take a large cutting board and cut the avocados into cubes. Chop the eggs into cubes and sprinkle with salt and pepper.
Take a big bowl and start to add all the ingredients. Pour the mayo with mustard and gently mix all the ingredients. Adjust salt and pepper at the taste.
Take a platter and serve immediately, or store it for some minutes to better infuse all the mayo.
Enjoy! 
Keto Egg Salad
Equipment
- Saucepan
- skillet
- cutting board
Ingredients
- 10 eggs
- 3 avocado
- 2 cups mushrooms
- 1 cup mayo
- 1 tbsp mustard
- seasoning
Instructions
- Take a saucepan and cover the eggs with water and boil them for 5-7 minutes after the water is boiling to have them hard-boiled. Run under cold water or add ice cubes and peel the shells. Set aside to cool down.
- Take a skillet and pan-fry the mushrooms with some seasoning like salt, pepper, and cayenne pepper. It takes about 8-10 minutes until the mushrooms are ready to be used. Set aside.
- Take a big bowl and start to add all the ingredients. Pour the mayo with mustard and gently mix all the ingredients. Adjust salt and pepper at the taste.
- Take a platter and serve immediately, or store it for some minutes to better infuse all the mayo.
- Enjoy!
