Keto Avocado Egg Salad: A Quick Low-Carb Delight for Lunch

Discover this Keto Avocado Egg Salad, a creamy and satisfying low-carb delight for lunch.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 2 servings

Course: Salads

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 large Avocado ripe, pitted, and diced
2 large Hard-Boiled Eggs pre-cooked
3 tablespoons Mayonnaise sugar-free variety
2 tablespoons Fresh Lime Juice can substitute with lemon juice
2 teaspoons Minced Chives can substitute with green onions
to taste Salt
to taste Pepper
4 leaves Butter Lettuce for serving

Optional Additions

2 slices Crispy Bacon for crunch and flavor
Fresh Herbs such as dill, parsley, or cilantro
Chopped Veggies like bell peppers or celery

Equipment

Pot
Mixing bowl
spatula

Method

Step-by-Step Instructions

Prepare the Ingredients: Hard-boil the eggs, then cool and peel them. Dice the avocado.
Combine the Base Ingredients: In a bowl, mix avocado, chopped eggs, lime juice, mayonnaise, and chives.
Mix Gently: Fold the mixture together without mashing the avocado too much.
Season to Taste: Adjust the seasoning with salt, pepper, and lime juice as needed.
Serve and Enjoy: Scoop the salad into lettuce leaves or serve on toast and enjoy fresh.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 12gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 220mgSodium: 300mgPotassium: 500mgFiber: 7gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store the salad in an airtight container for up to 7 days. Use lime juice immediately to prevent browning.

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