Description
Keto Avocado Egg Salad is a creamy, nutritious dish that seamlessly combines the rich flavors of ripe avocado and hard-boiled eggs. This light and refreshing salad is perfect for those following a keto diet, as it’s packed with healthy fats and protein while remaining low in carbohydrates. Whether you need a quick lunch or a flavorful side for your next gathering, this recipe delivers both satisfaction and simplicity. With just a handful of ingredients and minimal prep time, you’ll have a delicious meal ready in no time. Enjoy it on its own, nestled in crisp lettuce leaves, or spread on low-carb bread for a delightful sandwich.
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
- Optional: green onions
- Optional: parsley
Instructions
- Hard-boil the eggs by placing them in a saucepan, covering with water, bringing to boil, then removing from heat and letting sit for 12 minutes. Transfer to an ice bath.
- Peel the cooled eggs and chop them into small pieces.
- In another bowl, mash the avocado until creamy.
- Combine mayonnaise, Dijon mustard, lemon juice, salt, pepper, and optional green onions/parsley into the mashed avocado.
- Gently fold in the chopped eggs until well mixed.
- Serve on lettuce leaves or low-carb bread as desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 1g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 370mg