Keto Avocado Egg Salad
A quick, creamy, and protein-rich Keto Avocado Egg Salad that's ready in just 10 minutes. Perfect for breakfast, lunch, or meal prep on a low-carb lifestyle.
Print Pin Servings: 2
Calories: 340kcal
Cost: $6
Equipment
- 1 Saucepan
- 1 Mixing bowl
- 1 Fork or potato masher
- 1 Knife and cutting board
- 1 Spoon
- 1 Airtight container
Ingredients
- 6 eggs hard-boiled and peeled
- 2 avocados ripe pitted and peeled
- 2 tablespoon lemon juice fresh preferred ,helps prevent browning
- ¼ cup red onion finely diced
- 2 tablespoon fresh dill chopped, optional but recommended
- 1 tablespoon Dijon mustard adds depth without carbs
- ½ teaspoon garlic powder for subtle flavor
- salt & pepper to taste
Optional Add-Ins
- 2 tablespoon crumbled bacon optional but delicious
- 1 tablespoon chopped chives optional
- ¼ teaspoon paprika optional
Instructions
- Boil eggs & cool
- Mash avocado with lemon juice
- Add mustard, garlic powder, seasoning
- Chop and fold in eggs
- Stir in onion and dill
- Adjust seasoning to taste
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 180g | Calories: 340kcal | Carbohydrates: 4g | Protein: 14g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 370mg | Sodium: 370mg | Potassium: 700mg | Fiber: 5g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg