If you’re searching for a quick, satisfying, and ultra-low-carb meal, this Egg Salad Bowl with Creamy Avocado and Crunchy Radish is your new go-to. Packed with protein-rich eggs, heart-healthy avocado, and a tangy, herby dressing, this bowl delivers on both flavour and nutrition.
Egg salad is a classic comfort food, but this version skips the bread and instead layers all the best bits over crisp lettuce, with fresh radish for crunch and a sprinkle of chives for brightness. The creamy dressing, made with mayonnaise and a touch of Dijon, brings everything together for a truly satisfying bite.
Perfect for meal prep, lunchboxes, or a light dinner, this bowl comes together in under 20 minutes and keeps you full for hours. Simply boil the eggs, chop your veg, whisk the dressing, and assemble. It’s a fuss-free, nutrient-dense meal that fits perfectly into any low-carb lifestyle.
At a glance
- Time: 20 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 13 g
- Fat: 27 g
- Carbs: 4 g
- Energy: 320 kcal
Ingredients
- 4 Large eggs (Hard-boiled)
- 1 medium Avocado (Diced)
- 4 Radishes (Thinly sliced)
- 80g Cos lettuce (Roughly chopped)
- 3 tbsp Mayonnaise (Full-fat)
- 1 tsp Dijon mustard
- 1 tbsp Lemon juice (Freshly squeezed)
- 1 tbsp Chives (Finely chopped)
- to taste Salt
- to taste Black pepper
Equipment Needed
- Saucepan
- Mixing bowl
- Knife
- Chopping board
- Whisk
- Serving bowls
Steps
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 8 minutes, then transfer to cold water to cool.
- While eggs cool, whisk mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a mixing bowl until smooth.
- Peel the cooled eggs and chop them into bite-sized pieces.
- Add chopped eggs, diced avocado, sliced radish, and half the chives to the bowl with the dressing.
- Gently fold everything together until well coated, being careful not to mash the avocado.
- Divide chopped lettuce between two serving bowls.
- Spoon the egg salad mixture over the lettuce.
- Garnish with remaining chives and extra black pepper if desired.
- Serve immediately for best texture.
Allergens & Swaps
Allergens:
Recipe contains: eggs
Potential swaps:
- Mayonnaise → Greek yoghurt (full-fat) — For a lighter, dairy-based option (not dairy-free)
- Eggs → Firm tofu cubes — For a vegetarian, egg-free version (not strictly keto)
- Chives → Spring onion — For a slightly stronger onion flavour
Serving Ideas
- With extra sliced avocado – for added creaminess and healthy fats.
- Topped with toasted pumpkin seeds – for crunch and extra nutrients.
- Alongside grilled chicken strips – for a protein-packed meal.
Additional Info
Chefs Tips
- Use eggs that are a few days old for easier peeling.
- Chill the eggs in cold water immediately after boiling to prevent overcooking.
- Dice the avocado just before mixing to keep it fresh and green.
Variations
- Add a pinch of smoked paprika or cayenne for a spicy kick.
- Stir in chopped dill or parsley for a different herb flavour.
- Include diced cooked bacon for a smoky, savoury twist.
Troubleshooting
- If the egg salad is too dry, add an extra tablespoon of mayonnaise.
- If the avocado browns, squeeze a little more lemon juice over the top.
- If the eggs are difficult to peel, try rolling them gently on the counter to crack the shell before peeling.
Storage & Reheating
Store the egg salad (without lettuce) in an airtight container in the fridge.
- Fridge: up to 2 days
- Freezer: up to 0 months
- Reheat: Not recommended; best served cold.
Ingredient Spotlight
Eggs: Eggs are a powerhouse of protein and healthy fats, making them ideal for keto meals.
Avocado: Avocado adds creaminess, fibre, and heart-healthy monounsaturated fats.
FAQs
Can I make this egg salad bowl ahead of time?
Yes, you can prepare the egg salad up to 2 days in advance. For best texture, add the avocado and lettuce just before serving.
Is this recipe suitable for meal prep?
Absolutely. Store the egg salad and lettuce separately in the fridge and assemble just before eating.
Can I use another type of lettuce?
Yes, any crisp lettuce such as iceberg or little gem works well.
How do I make this dairy-free?
Ensure your mayonnaise is dairy-free and avoid swapping for Greek yoghurt.
What can I use instead of radish?
Cucumber or celery make great crunchy alternatives.
Egg Salad Bowl with Creamy Avocado and Crunchy Radish
Ingredients
- 4 Large eggs (Hard-boiled)
- 1 medium Avocado (Diced)
- 4 Radishes (Thinly sliced)
- 80g Cos lettuce (Roughly chopped)
- 3 tbsp Mayonnaise (Full-fat)
- 1 tsp Dijon mustard
- 1 tbsp Lemon juice (Freshly squeezed)
- 1 tbsp Chives (Finely chopped)
- to taste Salt
- to taste Black pepper
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 8 minutes, then transfer to cold water to cool.
- While eggs cool, whisk mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a mixing bowl until smooth.
- Peel the cooled eggs and chop them into bite-sized pieces.
- Add chopped eggs, diced avocado, sliced radish, and half the chives to the bowl with the dressing.
- Gently fold everything together until well coated, being careful not to mash the avocado.
- Divide chopped lettuce between two serving bowls.
- Spoon the egg salad mixture over the lettuce.
- Garnish with remaining chives and extra black pepper if desired.
- Serve immediately for best texture.
Allergens & Swaps
Allergens: eggs
- Mayonnaise → Greek yoghurt (full-fat) — For a lighter, dairy-based option (not dairy-free)
- Eggs → Firm tofu cubes — For a vegetarian, egg-free version (not strictly keto)
- Chives → Spring onion — For a slightly stronger onion flavour
Nutrition (per serving)
- Protein: 13 g
- Fat: 27 g
- Carbs: 4 g
- Energy: 320 kcal
