Description
This Keto Avocado Egg Salad is a creamy and satisfying low-carb dish perfect for a quick and easy meal. Packed with protein and healthy fats, it’s a delicious option for a light lunch or snack.
Ingredients
Scale
Ingredients:
- 4 large hard-boiled eggs (chopped)
- 1 ripe avocado (peeled, pitted, and diced)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives (optional)
- salt and pepper to taste
Instructions
- In a medium bowl, mash the avocado: Mash the avocado until mostly smooth with some small chunks remaining.
- Add eggs and other ingredients: Add the chopped eggs, mayonnaise, Dijon mustard, lemon juice, and chives. Gently stir to combine, being careful not to overmix.
- Season and serve: Season with salt and pepper to taste. Serve immediately or refrigerate for up to 2 days.
Notes
- For extra crunch, add chopped celery or red onion.
- This salad works well on lettuce wraps or low-carb bread for a keto-friendly meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 375mg
