Egg Salad with Avocado
4.2 g net carbs · 4.2 g carbohydrates · 396 kcal per serving · 1 serving (the whole recipe)
Boiling time for the eggs according to the recipe: about 10 minutes.
Published: 15 October 2026 · Easy Keto
For this egg salad you hard-boil the eggs, dice them together with the avocado and stir in lemon juice and Dijon mustard. There is no mayonnaise in it; if you stir firmly, some of the avocado turns creamy and holds the salad together.
The recipe makes one serving; the nutrition values below are for the whole recipe. The eggs and the avocado are given as a number of pieces in the recipe. The weights in brackets are guide values from USDA FoodData Central for the edible part, for the egg the US size “large”; actual eggs and avocados vary.
The photo also shows pieces of bacon, green herbs and black pepper, and the eggs are cut more coarsely than in the recipe. Bacon, herbs and pepper are not part of the recipe and are not included in the nutrition values.
How we calculate the nutrition values is explained on a separate page. For something sweet, try the chocolate pudding with cream; for something from the oven, the crustless spinach quiche.
Nutrition per serving (the whole recipe)
| Nutrient | per serving |
|---|---|
| Energy | 396 kcal |
| Fat | 32 g |
| Protein | 19 g |
| Carbohydrates | 4.2 g |
| of which erythritol | 0 g |
| of which sugars | 3.9 g |
| Net carbs | 4.2 g |
Calculated from the ingredients, data source: Open Food Facts and Bundeslebensmittelschlüssel (BLS 4.0), nutrition values as of 13 October 2026. Serving given as a share of the recipe; the finished dish has not been weighed. We converted piece counts and millilitres to grams using weights from USDA FoodData Central. How we calculate nutrition values. Calculated values for guidance only, not a laboratory analysis and not dietary or medical advice. Values for the same recipe may differ in the app.
Nutrition values of the ingredients: Contains data from Open Food Facts (openfoodfacts.org), made available under the Open Database License (ODbL). Further values: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 – Deutsche Nährstoffdatenbank (German nutrient database). Karlsruhe. DOI 10.25826/Data20251217-134202-0, licence CC BY 4.0. The values are converted to the recipe quantities, summed per serving and rounded.
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Servings
| Servings | 1 | 2 | 4 |
|---|---|---|---|
| eggs without shell (approx.) | 100 | 200 | 400 |
| Carbohydrates (all servings) | 4.2 | 8.3 | 17 |
| Net carbs (all servings) | 4.2 | 8.3 | 17 |
Amounts in grams. Static table from the same data as the nutrition values, without script. Each row is calculated from the unrounded values and only then rounded, so it is not exactly a multiple of the rounded serving. In the app you can scale from 1 to 10 servings.
Ingredients
For 1 serving (the whole recipe):
- 2 eggs (about 100 g without shell)
- 1 avocado (about 136 g flesh)
- 20 ml lemon juice
- 50 g Dijon mustard
Method
- Boil the eggs for about 10 minutes.
- Dice the avocado and the cooked eggs.
- Put everything into a bowl and mix well.
- Add the lemon juice and Dijon mustard, stir again and it's ready.
Good to know
- The largest share of the carbohydrates comes from the avocado: 1.9 g of 4.2 g per serving.
- Calculated with one Dijon mustard, with the values from its pack label in Open Food Facts; other mustards may have different values.
- According to the method, you need boiling water for the eggs and a bowl for mixing.