Description
Indulge in the creamy delight of Keto Avocado Egg Salad, a nutritious and satisfying dish perfect for any meal. This easy-to-make salad combines ripe avocados with hard-boiled eggs, creamy mayonnaise, and zesty Dijon mustard, resulting in a flavor-packed experience that’s low in carbs. Whether served on crisp lettuce wraps, as a dip for fresh veggies, or on low-carb bread, this versatile salad is ideal for lunch, snacks, or picnics. Quick to prepare and perfect for meal prep, this recipe ensures you enjoy tasty eating without compromising your dietary goals.
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 and let sit off heat for 12 minutes. Transfer to an ice bath to cool.
- Peel and chop the cooled eggs into small pieces.
- In a mixing bowl, mash the avocado until creamy but slightly chunky.
- Mix in mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.
- Gently fold in the chopped hard-boiled eggs.
- 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: 1/2 cup (120g)
- Calories: 310
- Sugar: 1g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 372mg