Description
Indulge in the creamy goodness of Keto Avocado Egg Salad, a satisfying dish that seamlessly combines rich avocados and hard-boiled eggs. This delicious recipe is perfect for meal prep, quick lunches, or as a healthy snack. With its low-carb profile and high-fat content, this salad fits beautifully into any ketogenic lifestyle. The vibrant mix of flavors from fresh lemon juice and tangy Dijon mustard will leave your taste buds delighted. Enjoy it on lettuce wraps, low-carb bread, or as a dip with crunchy veggies for a versatile dining experience.
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 filled with water. Bring to a boil, then cover and let sit off heat for 12 minutes. Transfer to an ice bath to cool.
- Once cooled, peel and chop the eggs into small pieces.
- In another bowl, mash the ripe avocado until creamy but still slightly chunky.
- Mix in mayonnaise, Dijon mustard, lemon juice, salt, and pepper into the mashed 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: Mixing
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg