Keto Avocado Egg Salad
Keto Avocado Egg Salad is a creamy, flavorful dish that perfectly marries the richness of ripe avocados with protein-packed hard-boiled eggs. This refreshing salad is not just keto-friendly but also incredibly easy to prepare, making it an ideal choice for brunches, lunches, or any gathering. With vibrant colors and delightful textures, this recipe promises to impress your guests and satisfy your cravings!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: Keto
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup finely chopped red onion
- Salt and pepper to taste
- 2 tbsp fresh herbs (cilantro or parsley)
Instructions
- Boil the eggs until hard-boiled; cool in ice water before peeling.
- Slice open the avocados and scoop them into a mixing bowl.
- Mash the avocados until creamy yet chunky.
- Add lemon juice and red onion; mix well.
- Chop boiled eggs and gently fold them into the avocado mixture.
- Season with salt and pepper, then mix in fresh herbs.
- Serve immediately as a salad or in sandwiches/lettuce wraps.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Use ripe avocados for optimal creaminess. Consider adding diced tomatoes or crispy bacon for extra flavor. Store leftovers in an airtight container in the fridge for up to two days.