Keto Avocado Egg Salad
This creamy marvel combines avocado and hard-boiled eggs to create a delicious keto-friendly meal packed with protein and healthy fats.
Ingredients
Main ingredients
- 4 large large eggs, hard-boiled and chopped Perfectly boiled eggs
- 2 ripe ripe avocados, pitted and mashed Choose ripe but not overly soft avocados
- 2 tablespoons lime juice, freshly squeezed Adds a hint of tanginess
- 1/4 cup red onion, finely chopped For additional flavor
- 1/4 cup fresh cilantro, chopped Optional for garnish
- to taste Salt and pepper Adjust seasoning to your liking
Instructions
Preparation
- Begin by placing the eggs in a pot, covering them with water. Bring the water to a boil and then let it simmer for 9-12 minutes. Once done, transfer the eggs to an ice bath to cool, then peel and chop.
- In a large mixing bowl, mash the ripe avocados using a fork until smooth, keeping a few small chunks for texture if desired.
- To the mashed avocados, add in the lime juice, chopped red onion, and cilantro if using. Mix well.
- Gently fold in the chopped hard-boiled eggs. Be careful not to over-mix; you want that lovely chunky texture!
- Add salt and pepper to taste, adjusting the flavor to your liking.
- Enjoy immediately, or cover and refrigerate for about 30 minutes to let the flavors meld. It’s perfect on lettuce wraps or your favorite keto bread.
Notes
Store leftovers in an airtight container in the fridge. Best consumed within 1-2 days for optimal freshness, as avocados can brown over time. Reheating is not recommended.