Keto Avocado Egg Salad
Creamy avocado and egg salad perfect for a low-carb keto diet.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 ripe avocados
- 4 hard-boiled eggs
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp chopped fresh cilantro
Nutrition Facts
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Instructions
Hard-boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10 minutes, then cool in ice water.
Peel and chop the eggs: Once cooled, peel the eggs and chop them into small pieces.
Prepare the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
Mash the avocados: Use a fork to mash the avocados to your desired consistency, leaving some chunks for texture.
Combine ingredients: Add the chopped eggs, mayonnaise, lemon juice, salt, black pepper, and garlic powder to the mashed avocado. Mix well.
Garnish and serve: Stir in the chopped cilantro. Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes for enhanced flavor.
Chef's Tips
- Freshness Tip: Use ripe but firm avocados to prevent the salad from becoming too mushy.
- Storage: If storing, press plastic wrap directly onto the surface to prevent browning.
- Variations: Add diced celery or red onion for extra crunch and flavor.
- Serving Ideas: Serve on keto-friendly bread, lettuce wraps, or with cucumber slices.
- Spice it up: Add a pinch of cayenne pepper or hot sauce for a spicy kick.
