Keto Avocado Egg Salad
A creamy and nutritious salad packed with protein and healthy fats, perfect for a keto lifestyle.
Equipment
- Pot
- mixing bowl
- fork
- Ice bath
- knife
- cutting board
Ingredients
- 4 large Eggs Hard-boiled and peeled, these provide a rich source of protein.
- 1 ripe Avocado Adds creaminess and healthy fats, making the salad satisfying.
- 2 tablespoons Mayonnaise Choose a low-carb option for a keto-friendly choice.
- 1 teaspoon Dijon mustard Adds a zesty kick to the salad.
- 1 tablespoon Fresh lemon juice A splash of lemon juice brightens the flavors.
- to taste Salt Enhances the overall taste.
- to taste Pepper Enhances the overall taste.
- 1/4 cup Red onion Finely chopped, it adds a crunchy texture and sharp flavor.
- 1/4 cup Celery Also finely chopped, it contributes freshness and crunch.
- to taste Fresh parsley Chopped, for garnish, it adds a pop of color and flavor.
Instructions
- Hard-boil the eggs by placing them in a pot, covering with water, bringing to a boil, then removing from heat and letting sit for 12 minutes. Transfer to an ice bath to cool.
- Cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until smooth but slightly chunky.
- Add the chopped hard-boiled eggs, mayonnaise, Dijon mustard, fresh lemon juice, salt, pepper, red onion, and celery to the bowl with the mashed avocado. Gently fold until well combined.
- Taste the salad and adjust seasoning with more salt or pepper if needed.
- Transfer the salad to a serving dish and garnish with freshly chopped parsley. Serve on its own, in lettuce wraps, or as a spread on low-carb bread.
Notes
This Keto Avocado Egg Salad is a versatile dish that can be customized with different herbs and vegetables.