Description
Keto Avocado Egg Salad is a creamy and nutritious dish that perfectly balances flavor and health, making it an ideal choice for lunch, snacks, or picnics. This simple recipe combines ripe avocados with hard-boiled eggs, creating a satisfying salad that is low in carbs yet rich in healthy fats and proteins. Enhanced with zesty Dijon mustard and a splash of lemon juice, every bite is bursting with deliciousness. Whether you enjoy it in lettuce wraps, on low-carb bread, or as a dip for fresh veggies, this versatile salad is quick to prepare and perfect for meal prep. Dive into this wholesome delight that doesn’t compromise 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 by placing them in a saucepan covered with water. Bring to a boil over medium heat, then remove from heat and cover for 12 minutes. Transfer to an ice bath to cool.
- Peel the cooled eggs under running water; chop into small pieces.
- In a mixing bowl, mash the ripe avocado until creamy but slightly chunky.
- Mix in mayonnaise, Dijon mustard, lemon juice, salt, and pepper 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: 1/4 of total salad (about 150g)
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 370mg