Description
This Keto Avocado Egg Salad is a deliciously creamy, low-carb dish perfect for a healthy lunch or snack. Combining hard-boiled eggs and ripe avocado, it’s packed with flavor and nutrients.
Ingredients
Scale
4 large eggs
hard-boiled
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ripe avocado
peeled and pitted
2 tablespoons green onions
finely chopped
1 tablespoon fresh parsley
chopped (optional)
Lettuce leaves or low-carb bread (optional)
Instructions
- Start by peeling the hard-boiled eggs and placing them in a mixing bowl.
- Mash the eggs with a fork until broken into small pieces.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the eggs and mix until well combined.
- In a separate bowl, mash the ripe avocado with a fork until smooth.
- Fold in the green onions and parsley (if using) into the mashed avocado.
- Gently combine the avocado mixture with the egg mixture until just combined.
- Serve the salad on lettuce leaves or low-carb bread if desired.
Notes
For extra flavor, feel free to add spices like paprika or garlic powder. This salad can be stored in the refrigerator for up to two days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 375 mg
Keywords: Keto Avocado Egg Salad, low-carb, healthy lunch, egg salad, avocado recipes