Keto Avocado Egg Salad
A refreshing and nutritious dish that combines avocados and eggs into a creamy salad perfect for a ketogenic lifestyle.
Ingredients
Main Ingredients
- 2 pieces ripe avocados Make sure they are ripe but not overripe.
- 4 pieces hard-boiled eggs Boil for 10-12 minutes, then cool and peel.
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Salt to taste Essential for enhancing all flavors.
- Pepper to taste
- Chopped green onions (optional) For added crunch.
- Lemon juice (optional) Helps prevent browning of avocado.
Instructions
Preparation
- Start by boiling your eggs. Place them in a pot, cover them with water, and bring to a boil. Once boiling, let them simmer for 10-12 minutes. Transfer to cold water and peel once cooled.
- Slice the ripe avocados in half and remove the pit. Scoop the flesh into a mixing bowl and mash it with a fork until creamy but still chunky.
- Chop the hard-boiled eggs into bite-sized pieces and add them to the mashed avocado. Stir in mayonnaise, Dijon mustard, salt, and pepper.
- If you’re feeling creative, incorporate optional ingredients like chopped green onions or a splash of lemon juice for brightness.
- Give your salad a little taste and adjust seasoning as necessary. You can add more salt, lemon, or spices for extra flavor.
- Enjoy your keto avocado egg salad immediately or refrigerate it for a chilled meal later.
Notes
Store any leftovers in an airtight container for up to 2 days. Use lemon juice to slow down the oxidation process and keep your salad fresher for longer.