Description
This Keto Avocado Egg Salad is a creamy and satisfying low-carb dish perfect for a quick and healthy meal. The combination of ripe avocado, hard-boiled eggs, and flavorful seasonings creates a delicious salad that can be enjoyed on its own or as a filling for lettuce wraps or low-carb toast.
Ingredients
Scale
Hard-Boiled Eggs:
- 4 hard-boiled eggs, peeled and chopped
Avocado Mixture:
- 1 ripe avocado, peeled, pitted, and diced
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon chopped fresh chives or green onions
Instructions
- Mash Avocado: In a medium bowl, mash the avocado with a fork until mostly smooth, leaving a few small chunks for texture.
- Combine Ingredients: Add the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Gently mix until well combined and creamy.
- Add Chives: Stir in the chopped chives or green onions. Taste and adjust seasoning if needed.
- Serve: Serve immediately or refrigerate for up to 1 day for best flavor and color.
Notes
- To prevent avocado browning, press plastic wrap directly against the salad’s surface before refrigerating.
- Serve in lettuce cups, on low-carb toast, or as a dip with sliced cucumbers or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for eggs)
- Category: Salad
- Method: No-Cook (after boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1g
- Sodium: 340mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 215mg
