Description
Keto Avocado Egg Salad is a creamy, satisfying dish that perfectly balances the rich flavors of ripe avocados and hard-boiled eggs. This delightful salad makes an ideal choice for brunch gatherings or a quick snack, offering a burst of zesty freshness and vibrant colors on your plate. With its nutritious ingredients, it’s not just tasty but also aligns perfectly with your low-carb lifestyle. Enjoy it chilled on lettuce wraps or whole-grain toast for a refreshing meal any time of the day.
Ingredients
Scale
- 4 large hard-boiled eggs
- 2 ripe avocados
- 1/4 cup finely chopped red onion
- 1 tbsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Boil the eggs in water for 9-12 minutes until firm, then place them in an ice bath to cool before peeling.
- In a mixing bowl, mash the avocados until creamy yet slightly chunky.
- Chop the cooled eggs and add them to the mashed avocado along with red onion, Dijon mustard, lemon juice, salt, and pepper. Mix gently until combined.
- Taste and adjust seasoning as needed.
- Serve chilled on lettuce wraps or whole-grain toast.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 370mg
Keywords: For added creaminess, consider mixing in Greek yogurt. Customize with diced celery or fresh herbs like cilantro or dill for extra flavor. Store leftovers in an airtight container in the fridge for up to 2 days.