Description
A quick and healthy keto-friendly egg salad recipe using avocado for a creamy texture.
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 1 ripe avocado, mashed
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- Salt to taste
- Black pepper to taste
Instructions
- In a medium bowl, combine the chopped hard-boiled eggs and mashed avocado.
- Add the mayonnaise and Dijon mustard to the bowl.
- Stir in the chopped chives.
- Season with salt and black pepper to your preference.
- Mix everything together until well combined.
- Serve immediately or chill for later.
Notes
- For a smoother consistency, you can blend the avocado before adding it.
- Add a pinch of paprika for extra flavor and color.
- Serve in lettuce cups or with keto-friendly crackers.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 370mg
Keywords: keto, avocado, egg salad, healthy lunch, low carb, gluten free