Description
A creamy and delicious low-carb salad made with eggs and avocados, perfect for a keto diet.
Ingredients
Scale
- 4 large eggs
- 2 ripe avocados
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- ½ cup diced celery
- Salt and pepper to taste
Instructions
- Hard-Boil the Eggs: Boil water in a pot, add eggs, and cook for 10 minutes. Transfer to an ice bath to cool.
- Mash Avocados: Cut avocados, scoop into a bowl, and mash until slightly chunky.
- Combine Ingredients: Peel and chop cooled eggs; mix them into the bowl with mashed avocados, mayonnaise, and lemon juice.
- Add Crunch: Stir in diced celery and season with salt and pepper.
- Taste and Adjust: Give it a taste test; adjust seasoning as needed.
- Serve: Enjoy chilled or at room temperature, either on its own or in lettuce wraps.
Notes
- For added flavor, consider adding herbs like dill or chives.
- This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 370mg
Keywords: Keto, Avocado, Egg Salad, Low-Carb, Healthy