Description
A creamy, flavorful Keto Avocado Egg Salad combining rich avocado and protein-packed eggs, perfect for a healthy low-carb lunch or snack.
Ingredients
Scale
Salad
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled and diced
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives or green onion
- Salt and black pepper to taste
Optional Toppings
- Paprika for sprinkling
- Hot sauce for drizzling
Instructions
- Mash the avocado: In a medium bowl, use a fork to mash the ripe avocado until mostly smooth but still slightly chunky for texture.
- Combine dressing ingredients: Add mayonnaise, Dijon mustard, and lemon juice to the mashed avocado. Stir until the mixture is well combined and creamy.
- Mix in eggs and chives: Gently fold the chopped hard-boiled eggs and chopped fresh chives or green onions into the avocado mixture, maintaining some egg texture.
- Season: Add salt and black pepper according to your taste preferences. Mix gently to incorporate the seasoning.
- Chill and serve: Serve immediately or refrigerate for about 30 minutes to let the flavors meld. Before serving, optionally top with a sprinkle of paprika or a dash of hot sauce for added flavor.
Notes
- This egg salad is excellent served on lettuce wraps, low-carb toast, or enjoyed on its own.
- To prevent the avocado from browning during storage, press plastic wrap directly onto the surface of the salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Salad
- Method: No-Cook
- Cuisine: American
