Description
Enjoy a creamy and flavorful Keto Avocado Egg Salad that’s perfect for a quick and satisfying low-carb meal. This easy recipe combines mashed avocado, chopped hard-boiled eggs, and a blend of seasonings for a delicious dish that’s great for lunch or a light dinner.
Ingredients
Scale
Ingredients:
- 4 hard-boiled eggs (chopped)
- 1 ripe avocado (peeled and mashed)
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped red onion
- 1 tablespoon chopped fresh chives or parsley
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Mash the avocado: In a medium bowl, mash the avocado until mostly smooth.
- Combine ingredients: Stir in the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until well combined.
- Add eggs and herbs: Gently fold in the chopped eggs, red onion, and herbs. Mix until fully incorporated but still slightly chunky.
- Serve: Serve immediately, or cover and refrigerate for up to 1 day.
Notes
- Serve on lettuce wraps, low-carb bread, or with cucumber slices for a keto-friendly meal.
- Add crumbled bacon or diced pickles for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg
