Keto Avocado Egg Salad
If you're looking for a fresh, creamy, and satisfying meal, this Keto Avocado Egg Salad is just what you need. It's wonderfully simple to make, yet it packs so much flavor and texture into every bite.
Equipment
- 1 Mixing Bowl
- 1 Knife
- 1 Spoon
Ingredients
- 4 hard-boiled eggs chopped
- 1 ripe avocado diced
- 2 tablespoons mayonnaise
- 1 teaspoon alcohol-free vanilla optional, for a touch of sweetness
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 small celery stalk finely chopped
- 2 tablespoons red onion finely diced
- salt and black pepper to taste
- fresh chives or parsley chopped, for garnish
Instructions
- Start by chopping your hard-boiled eggs and dicing the avocado. Place them in a mixing bowl.
- Add mayonnaise, alcohol-free vanilla (if using), Dijon mustard, lemon juice, celery, and red onion to the bowl.
- Gently stir everything together. Mash some avocado into the eggs for extra creaminess, but leave a few chunks for texture. Season with salt and black pepper to taste.
- Sprinkle fresh chives or parsley on top before serving.
Notes
Store your Keto Avocado Egg Salad in an airtight container in the fridge for up to two days. Best enjoyed cold; does not freeze well. For variations, try adding smoked paprika, crumbled turkey bacon, diced cucumber, or jalapeño. Serve on lettuce wraps or with low-carb crackers for extra fun.