Description
Keto Avocado Egg Salad is a creamy, nutrient-dense dish that brings together ripe avocados and hard-boiled eggs, enhanced with zesty lime juice and fresh herbs. Perfect for brunches, picnics, or as a quick snack, this salad is not only easy to prepare but also packed with healthy fats and protein, making it an ideal choice for anyone following a keto lifestyle. Whether served in lettuce wraps or enjoyed straight from the bowl, it’s bound to impress!
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 2 tbsp fresh lime juice
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a pot covered with cold water. Bring to a boil over medium heat. Remove from heat and cover; let sit for 12 minutes before cooling in ice water.
- Prepare the avocados: Halve the avocados, remove pits, and scoop flesh into a mixing bowl. Lightly mash with a fork.
- Chop ingredients: Finely dice the red onion and cilantro. Peel and chop cooled eggs into bite-sized pieces.
- Combine: Add chopped eggs, onion, cilantro, lime juice, salt, and pepper to the mashed avocado. Mix gently until combined.
- Taste: Adjust seasoning as needed before serving.
- Serve immediately or chill for about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 220mg