Description
Keto Avocado Egg Salad is a creamy and delectable dish that perfectly combines the rich flavors of ripe avocados with protein-packed hard-boiled eggs. This quick and easy recipe is not only low in carbs but also incredibly versatile, making it an ideal choice for lunches, snacks, or picnics. With just a few simple ingredients like mayonnaise and Dijon mustard, each bite bursts with flavor while ensuring you stay on track with your keto diet. You can enjoy this salad on crisp lettuce wraps, low-carb bread, or even as a refreshing dip for fresh veggies. Perfect for meal prep, this dish allows you to indulge in nutritious eating without sacrificing taste.
Ingredients
Scale
- 4 large hard-boiled eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Hard-boil the eggs by placing them in a saucepan covered with water. Bring to a boil, then cover and remove from heat, letting them sit for 12 minutes. Transfer to an ice bath to cool.
- Once cooled, peel the eggs and chop them into small pieces.
- In a mixing bowl, mash the avocado until creamy yet slightly chunky.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado; mix well.
- Fold in the chopped eggs until evenly combined.
- Serve immediately on lettuce leaves or low-carb bread.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg