Description
A delicious and creamy Keto Avocado Egg Salad that’s perfect for a quick and satisfying meal. This salad combines the richness of avocado with the protein-packed goodness of eggs, all brought together with a zesty and flavorful dressing.
Ingredients
Scale
Egg Salad:
- 4 hard-boiled eggs (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
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Mash the Avocado: In a mixing bowl, mash the avocado slightly with a fork, leaving some chunks for texture.
- Combine Ingredients: Add the chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, chives, garlic powder, salt, and pepper.
- Blend Together: Gently fold everything together until well combined but still chunky. Taste and adjust seasoning if needed.
- Serve: Serve immediately or chill briefly before serving.
Notes
- This salad is great served in lettuce wraps, on low-carb toast, or with cucumber slices.
- Add cooked bacon for extra flavor and fat.
- Best enjoyed fresh due to the avocado.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 215mg
