Keto Avocado Egg Salad
Keto Avocado Egg Salad is a creamy, satisfying dish that combines wholesome ingredients for a delightful meal. Perfect for busy weeknights or casual brunches, this salad is not only quick to prepare but also low in carbs, making it ideal for those following a keto lifestyle. The star ingredients—ripe avocados and hard-boiled eggs—create a rich texture that is complemented by zesty lime juice and fresh herbs. This versatile recipe can be enjoyed on its own, in lettuce wraps, or as a filling for low-carb tortillas. It’s a nutritious option that everyone at the table will love!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 ripe avocados (about 400g)
- 4 large hard-boiled eggs
- 2 tbsp freshly squeezed lime juice
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 1/4 cup diced red onion
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Hard-boil the eggs by placing them in a saucepan covered with water. Bring to a boil over medium heat, then cover the pot and remove from heat. Let sit for 9-12 minutes before transferring to an ice bath.
- Cut the avocados in half, remove the pit, and scoop into a mixing bowl. Mash until smooth but slightly chunky.
- Dice the cooled hard-boiled eggs and red onion; add them to the bowl with mashed avocado.
- Mix in lime juice, salt, black pepper, and cilantro if using. Gently combine until well mixed.
- Taste and adjust seasonings as needed before serving on lettuce leaves or in low-carb wraps.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 370
- Sugar: 1g
- Sodium: 310mg
- Fat: 31g
- Saturated Fat: 5g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 370mg
Find it online: https://www.kitchenstorydaily.com/keto-avocado-egg-salad-recipe/