Description
Creamy and flavorful, this Keto Avocado Egg Salad is a delicious low-carb dish perfect for a quick and satisfying meal. Packed with protein and healthy fats, it’s ideal for keto meal prep or a light lunch option.
Ingredients
Scale
For the salad:
- 4 large hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled and diced
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh chives or green onion
- Salt and pepper to taste
Optional toppings:
- Crumbled bacon
- Paprika
- Everything bagel seasoning
Instructions
- In a medium bowl, mash the avocado with the mayonnaise, Dijon mustard, and lemon juice until mostly smooth but still slightly chunky.
- Add the chopped hard-boiled eggs and gently fold until well combined.
- Stir in the chives or green onion and season with salt and pepper to taste.
- Serve immediately or cover and refrigerate until ready to eat.
Notes
- For extra flavor, add a pinch of garlic powder or chopped dill.
- Delicious served in lettuce wraps, on low-carb bread, or straight from the bowl.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 215mg
