Description
Indulge in the creamy delight of Keto Avocado Egg Salad, a wholesome dish that marries rich flavors with nutritional benefits. This easy-to-make salad combines ripe avocados and hard-boiled eggs, resulting in a satisfying meal that’s perfect for lunch, snacks, or picnics. With creamy mayonnaise and zesty Dijon mustard, each bite bursts with flavor while being low in carbs. The versatility of this dish allows you to enjoy it on lettuce wraps, low-carb bread, or even as a dip with fresh veggies. Quick to prepare and ideal for meal prep, this recipe is your go-to for nutritious eating without compromising on 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: Place eggs in a saucepan, cover with water, bring to a boil, then let sit covered off heat for 12 minutes. Transfer to an ice bath to cool.
- Peel and chop the cooled eggs into small pieces.
- In a separate bowl, mash the ripe avocado until creamy but slightly chunky.
- Mix in mayonnaise, Dijon mustard, lemon juice, salt, and pepper into the avocado until well combined.
- Gently fold in the chopped eggs until evenly distributed.
- Serve immediately on lettuce leaves or low-carb bread.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg