15-Minute Avocado Egg Salad (Low-Carb & Keto-Friendly)

Introduction

Looking for a fresh, healthy twist on a classic egg salad? This avocado egg salad is packed with flavor and creamy goodness while being keto-friendly and low-carb. It’s ready in just 15 minutes and perfect for sandwiches, wraps, or lettuce cups!

Ingredients

You only need a few simple ingredients for this quick and delicious recipe:

• Base Ingredients: 4 hard-boiled eggs (peeled and chopped), 1 large ripe avocado (mashed).
• Add-Ins: 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder, and salt and pepper to taste.
• Optional Mix-Ins: Chopped fresh dill, chives, or green onions for added flavor.
• Serving Suggestions: Lettuce cups, low-carb bread, or as a dip with vegetable sticks.

Instructions

1. In a large bowl, mash the ripe avocado until smooth and creamy.
2. Stir in the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until well combined.
3. Gently fold in the chopped hard-boiled eggs until evenly coated with the creamy avocado mixture.
4. Taste and adjust seasoning as needed. Add fresh dill, chives, or green onions if desired.
5. Serve immediately in lettuce cups, on low-carb bread, or as a dip with vegetable sticks.

Tips and Food Hack

Make the best avocado egg salad with these tips:

• Food Hack: Use an egg slicer to quickly and evenly chop hard-boiled eggs.
• Keep It Fresh: Add a splash of lime juice to the avocado to prevent browning if you plan to store leftovers.
• Meal Prep Tip: Prepare the hard-boiled eggs in advance and store them in the fridge for up to 5 days. Assemble the salad fresh for the best flavor.

Conclusion

This avocado egg salad is a quick and nutritious option for lunches, snacks, or light dinners. Packed with healthy fats and protein, it’s a flavorful twist on a classic that’s sure to become a favorite. Pin this recipe to your board for easy access and follow us for more healthy, quick, and delicious recipes every day!