Description
A creamy and flavorful Keto Avocado Egg Salad combining hard-boiled eggs, ripe avocado, and a tangy dressing for a satisfying meal.
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, covering with water, and bringing to a boil. Cover and let sit off the heat for 12 minutes.
- Cool the eggs in an ice bath for 5-10 minutes, then peel and chop them into small pieces.
- Mash the avocado in a medium bowl until creamy yet slightly chunky.
- Mix in the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the mashed avocado.
- Combine carefully by folding in the chopped eggs.
- Serve immediately on lettuce leaves or low-carb bread.
Notes
For a lighter version, replace mayonnaise with Greek yogurt. Use lime juice for a different zesty flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 370mg