Description
Elevate your lunch game with this KETO AVOCADO EGG SALAD RECIPE, a fresh and satisfying dish packed with flavor. In just 10 minutes, you can whip up a creamy salad that’s both low in carbs and high in healthy fats—perfect for those busy weekdays or leisurely weekends. Made with ripe avocados and hard-boiled eggs, this salad is versatile enough to be enjoyed in crisp butter lettuce wraps, on its own, or as a delightful side at gatherings. The addition of lime juice and chives gives every bite a refreshing twist that you’ll crave time and again.
Ingredients
Scale
- 1 large avocado, pitted and diced
- 3 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 tablespoon minced chives
- Salt and pepper to taste
- Butter lettuce for wraps
Instructions
- In a mixing bowl, combine the diced avocado and hard-boiled eggs.
- Add mayonnaise, lime juice, minced chives, salt, and pepper.
- Use a fork or potato masher to gently mash the avocado while mixing until combined but still chunky.
- Taste and adjust seasoning if necessary.
- Serve by spooning the mixture onto butter lettuce leaves or in a bowl.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 180g)
- Calories: 290
- Sugar: 1g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 210mg