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Keto Avocado Egg Salad

A delicious low-carb salad combining creamy avocados and protein-packed hard-boiled eggs, perfect for lunch or a snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Keto, Low-Carb
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Make sure they are ripe for best flavor.
  • 4 pieces hard-boiled eggs Cooked and cooled.
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard Can be substituted with your favorite mustard.
  • 1 tablespoon lemon juice Helps prevent browning of the avocado.
  • Salt and pepper to taste Adjust according to your preference.
Optional Ingredients
  • ½ cup diced red onion Optional for added flavor.
  • ¼ cup chopped fresh cilantro Optional for additional freshness.

Method
 

Preparation
  1. Start by hard boiling the eggs. Once cooled, peel and chop them.
  2. In a large bowl, mash the avocados until smooth.
  3. Add the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the bowl.
  4. If using, fold in the diced red onion and chopped cilantro until everything is well combined.
  5. Taste and adjust seasoning as necessary.
  6. Serve immediately or refrigerate for later.

Notes

For serving, enjoy on its own, in lettuce wraps, or with fresh veggies and whole-grain crackers. To store leftovers, place in an airtight container in the refrigerator and consume within 1 to 2 days.