Description
Keto Avocado Egg Salad is a creamy, flavorful dish that transforms simple ingredients into a satisfying meal. Ripe avocados combine with hard-boiled eggs and a zesty dressing for a delicious salad perfect for lunch or brunch. Packed with healthy fats and protein, this low-carb recipe is versatile enough to be served alone or in crisp lettuce wraps. Enjoy a refreshing bite that will leave you wanting more!
Ingredients
Scale
- 4 large eggs
- 2 ripe avocados
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- ½ cup diced celery
- Salt and pepper to taste
Instructions
- Hard-Boil the Eggs: Boil water in a pot, add eggs, and cook for 10 minutes. Transfer to an ice bath to cool.
- Mash Avocados: Cut avocados, scoop into a bowl, and mash until slightly chunky.
- Combine Ingredients: Peel and chop cooled eggs; mix them into the bowl with mashed avocados, mayonnaise, and lemon juice.
- Add Crunch: Stir in diced celery and season with salt and pepper.
- Taste and Adjust: Give it a taste test; adjust seasoning as needed.
- Serve: Enjoy chilled or at room temperature, either on its own or in lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 370mg