Description
This Keto Avocado Egg Salad is a creamy and flavorful twist on traditional egg salad. With the richness of avocado and a hint of tangy Dijon mustard, this low-carb, gluten-free dish is perfect for a quick and satisfying lunch or snack.
Ingredients
Hard-Boiled Eggs:
4 eggs, chopped;
Ripe Avocado:
1 avocado, peeled and diced;
Mayonnaise:
2 tablespoons;
Dijon Mustard:
1 teaspoon;
Lemon Juice:
1 tablespoon;
Chives:
1 tablespoon, chopped fresh;
Garlic Powder:
1/4 teaspoon;
Salt:
1/4 teaspoon;
Black Pepper:
1/8 teaspoon
Instructions
- Mash Avocado: In a medium bowl, mash the avocado with lemon juice until mostly smooth, leaving some small chunks for texture.
- Combine Ingredients: Add the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chives, garlic powder, salt, and pepper. Gently fold everything together until well combined.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Serve: Serve chilled on lettuce wraps, keto bread, or enjoy it by the spoonful.
Notes
- Best enjoyed the same day due to avocado browning, but you can press plastic wrap directly against the surface to reduce oxidation.
- Add cooked bacon or diced celery for extra crunch and flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 215mg
