Description
A rich, fresh, keto-friendly egg salad with buttery avocado and a light creamy bite.
Ingredients
Scale
- 4 Hard-boiled eggs
- 2 Ripe avocados
- 1/4 cup Mayonnaise (or Greek yogurt for lighter)
- 2 tablespoons Fresh chives or green onions
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon Garlic powder (optional)
Instructions
- Chop hard-boiled eggs into bite-sized pieces.
- Dice avocados and add to a mixing bowl with eggs.
- Gently fold in mayonnaise, Dijon mustard, and lemon juice.
- Season with salt, black pepper, and garlic powder if using.
- Finish with chopped chives and lightly mix to keep it chunky.
- Chill for 10 minutes or serve immediately as-is, in lettuce cups, or low-carb wraps.
Notes
- This salad is best served chilled.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Can be served in lettuce cups for a low-carb option.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook (chilled)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 200mg